Description
Delightful no-bake cheesecake cups featuring a spiced gingerbread crust and creamy filling, perfect for the holiday season.
Ingredients
Scale
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
Instructions
- In a mixing bowl, combine the gingerbread cookie crumbs and melted butter. Stir until it resembles wet sand.
- Press the crumb mixture evenly into the bottom of your serving cups or glasses.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the ground ginger, ground cinnamon, and vanilla extract to the cream cheese mixture. Mix well to combine.
- Gently fold in the whipped cream until everything is well incorporated.
- Spoon or pipe the cream cheese filling over the crust in each cup.
- Refrigerate for at least 2 hours to allow the dessert to set.
- Before serving, garnish with additional spices or a dollop of whipped cream if desired.
Notes
For a vegan option, substitute with vegan cream cheese and coconut whipped cream. Store in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 15g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: gingerbread, no-bake desserts, cheesecake cups, holiday treats, festive dessert