Description
These delightful Gingerbread Cheesecake Cups feature layers of creamy cheesecake and a crunchy gingerbread crust, capturing the spirit of the holiday season.
Ingredients
Scale
- 1 cup gingerbread cookie crumbs
- 4 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup whipped cream
- Whipped cream for topping
- Gingerbread cookies for garnish
Instructions
- In a mixing bowl, combine the gingerbread cookie crumbs and melted butter until well combined. Press the mixture into the bottom of serving cups to form a crust.
- In another bowl, beat the cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg; mix until fully combined.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Spoon the cheesecake mixture into the prepared cups over the crust. Chill in the fridge for at least 2 hours to set. Before serving, top each cup with a dollop of whipped cream and a gingerbread cookie for garnish.
Notes
Serve chilled for the best texture. You can customize the spices according to your taste. Leftover cups can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg