Dessert

No-Bake Gingerbread Cheesecake Cups Recipe

ByLily Cross January 3, 2026January 3, 2026

Introduction

No-Bake Gingerbread Cheesecake Cups are a delightful holiday treat that combines spicy gingerbread flavors with a creamy cheesecake filling. These easy-to-make cups require no oven time and are perfect for festive gatherings or a cozy dessert at home.

Four small round cheesecake desserts sit on a white plate with a white marbled background. Each cheesecake has two layers: the bottom layer is a crumbly brown crust, and the top layer is a smooth, creamy white cheesecake. On top of each cheesecake is a swirl of white whipped cream sprinkled with small brown crumbs. Standing upright in the whipped cream of each cheesecake is a small, brown gingerbread cookie shaped like a person, decorated with white icing for eyes, smile, buttons, and cuffs. More crumbs are scattered around the plate, adding texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed gingerbread cookies
¼ cup melted butter
1 ½ cups cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ cups whipped cream
Whipped cream for topping
Crushed cookies, mini gingerbread men, cinnamon for garnish

Instructions

Step 1: Mix the crushed gingerbread cookies with the melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of individual serving cups to form the crust.
Step 2: In a bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves, mixing well to combine all the spices evenly.
Step 3: Gently fold the whipped cream into the cream cheese mixture until the filling is light and fluffy.
Step 4: Spoon the cheesecake filling over the prepared cookie crusts in each cup, smoothing the tops.
Step 5: Refrigerate the cups for 2 to 3 hours to allow the cheesecake filling to set properly.
Step 6: Before serving, top each cup with a dollop of whipped cream and garnish with crushed gingerbread cookies, mini gingerbread men, and a light sprinkle of cinnamon.

Tips & Variations

For a richer flavor, try adding a touch of molasses or maple syrup to the filling mixture.
Use gluten-free gingerbread cookies to make this dessert suitable for gluten-sensitive guests.
Swap mini gingerbread men garnish with crystallized ginger pieces for a spicy twist.
Chill the filled cups overnight for an even firmer set and enhanced flavors.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. They are best enjoyed chilled and should be eaten within this time frame for optimal freshness. If chilled longer, the crust may soften slightly. There is no need to reheat; serve cold straight from the fridge.

How to Serve

The image shows four mini cheesecakes on a white round plate, each with two layers: a crumbly brown cookie base and a smooth, creamy white cheesecake layer on top. On each cheesecake, there is a swirl of white whipped cream with brown cookie crumbs sprinkled around it. A smiling gingerbread man cookie, decorated with white icing, is placed standing upright in the whipped cream of each cheesecake. The plate is set on a white marbled surface with soft lights in the blurred background, giving a cozy and festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups in advance?

Yes, these cups can be prepared a day ahead and stored in the refrigerator. This actually helps the flavors develop and ensures the cheesecake sets well.

What can I use instead of gingerbread cookies for the crust?

You can substitute graham crackers or ginger snap cookies for a similar texture and flavor. Adjust the spices in the filling if you use a different cookie to balance the flavors.