Description
These No-Bake Gingerbread Cheesecake Cups are a fast and festive dessert that captures the warm spices of gingerbread without the need for baking.
Ingredients
- 1 1/2 cups (about 180 g) gingersnap cookies
- 6 tablespoons (85 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, room temperature
- 1/2 cup (100 g) packed light brown sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Pinch of nutmeg
- 1 cup (240 mL) heavy cream
Instructions
- Pulse gingersnap cookies in a food processor to fine crumbs.
- Mix cookie crumbs with melted butter and press into individual cups.
- Beat cream cheese, brown sugar, molasses, vanilla, and spices until smooth.
- Whip heavy cream to soft peaks and fold into the cream cheese mixture.
- Pipe or spoon the filling over the crust in the cups.
- Chill for at least 3–4 hours or overnight.
- Garnish with whipped cream and crushed gingersnap before serving.
Notes
For a firmer texture, chill overnight. Use room-temperature cream cheese to avoid lumps.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American