Description
Delightful No-Bake Gingerbread Cheesecake Cups celebrate the cozy flavors of the holiday season with creamy cheesecake and a gingerbread cookie crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 cups gingerbread cookie crumbs
- Chocolate or caramel sauce for drizzling (optional)
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- In another bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract to the whipped cream and continue to whip until well combined.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the ground ginger, cinnamon, and nutmeg until fully incorporated.
- In serving cups, layer the gingerbread cookie crumbs and the cheesecake filling.
- Repeat the layers until the cups are filled.
- Chill in the refrigerator for at least 2 hours before serving.
- Drizzle with chocolate or caramel sauce if desired.
Notes
Store any leftovers in the refrigerator for up to 3 days. Use a piping bag to add the cheesecake filling for visually appealing layers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 18g
- Sodium: 205mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg