When the holidays roll around, I love desserts that look fancy but come together in minutes — and these No-Bake Gingerbread Cheesecake Cups check every box. They’re creamy, cozy, and full of warm holiday spice, layered with crushed gingerbread cookies and silky cheesecake filling. No oven, no stress, just pure Christmas flavor in every spoonful.
Table of Contents
Why You’ll Love This Gingerbread Cheesecake Cups
These cheesecake cups bring all the warmth of gingerbread without the baking hassle.
- No oven required
- Ready in under 20 minutes
- Make-ahead and party-friendly
- Creamy, spiced, and perfectly sweet
- Easy to customize with toppings
- Holiday flavor in every layer
My wife calls this my “holiday hack dessert.” One Christmas Eve, I threw these together last minute with leftover cookies and cream cheese — they turned out so good, they became a tradition. Sometimes the simplest recipes really do make the biggest impression.
Ingredients You’ll Need
Everything you need for these creamy, spiced cheesecake cups is probably already in your kitchen.
Main Ingredients
- 1 ½ cups gingerbread cookie crumbs – base layer that adds crunch and spice
- ¼ cup unsalted butter, melted – binds the crust
- 16 oz cream cheese, softened – creamy base for the filling
- ½ cup powdered sugar – sweetens the cheesecake perfectly
- 1 teaspoon ground ginger – warm, cozy spice
- ½ teaspoon ground cinnamon – enhances the gingerbread flavor
- 1 teaspoon vanilla extract – rounds out the sweetness
- ½ cup whipped cream – adds lightness and texture
Optional Add-Ons or Substitutes
- Add nutmeg or allspice for deeper spice
- Top with crushed Peppermint Brownie Cookies for a festive twist
- Use Biscoff or gingersnap cookies instead of gingerbread
- Add caramel drizzle or whipped topping
- Garnish with mini gingerbread men for fun presentation
- Swap regular cream cheese for mascarpone for extra richness
Step-by-Step Instructions
This dessert is quick, simple, and no-bake — ideal for busy holiday kitchens.
- Make the crust:
Combine gingerbread crumbs with melted butter. Mix until evenly moistened.
(Jake tip: Use a food processor for an even crumb texture.) - Press crust into the bottom of serving cups or jars. Chill while making the filling.
- Make the filling:
In a large bowl, beat cream cheese until smooth. Add powdered sugar, ginger, cinnamon, and vanilla extract. - Fold in whipped cream gently until smooth and fluffy.
- Assemble the cups:
Spoon the cheesecake mixture over the crust, smoothing the tops. - Chill for at least 2 hours before serving to set.
- Garnish:
Top with extra cookie crumbs, whipped cream, or a dusting of cinnamon before serving.
Quick Reminders:
- Don’t overbeat cream cheese — it should stay fluffy
- Adjust spice level to taste
- Chill long enough for the perfect texture
- Use clear cups for pretty presentation
- Keeps perfectly for 3–4 days refrigerated
Expert Tips for Success
These tips guarantee perfectly creamy, festive cheesecake cups every time.
- Use full-fat cream cheese for the best flavor and consistency
- Make crumbs fine for a solid base that holds up
- Double the recipe for parties — it scales beautifully
- Add a drizzle of caramel for extra richness
- Try serving with No-Bake Samoa Cookies for a dessert duo
- Always chill before serving — cold cheesecake sets the flavor and texture
Serving Suggestions
These individual cups look elegant and taste even better with the right pairings.
- Serve after Christmas Rice Crispy Treats for a festive dessert bar
- Add a side of hot cocoa or coffee for cozy contrast
- Top with whipped cream and crushed cookies
- Sprinkle with holiday sprinkles for extra color
- Present in glass jars tied with ribbon for edible gifts
Storing and Reheating
These no-bake cheesecakes store easily and taste even better after chilling overnight.
How to Store It
- Store covered in the fridge up to 4 days
- Keep airtight to prevent drying out
- Don’t freeze — texture may change
- Prepare crust and filling ahead and assemble before serving
How to Reheat It
No reheating needed — serve cold straight from the fridge.
If serving after a day or two, stir or pipe on fresh whipped cream to refresh the look.
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 6g
- Unsaturated Fat: 10g
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 24g
- Sodium: 230mg
- Calcium: 120mg
Frequently Asked Questions
Can I use pre-made crusts?
Yes, mini graham crusts or store-bought cookie bases work perfectly.
Can I add molasses for more gingerbread flavor?
Yes — a teaspoon of molasses adds a deeper holiday note.
Do I need a mixer?
A hand mixer helps achieve a smoother filling, but you can whisk by hand if softened cream cheese is used.
Final Thoughts
These No-Bake Gingerbread Cheesecake Cups are proof that you don’t need to turn on the oven to bring holiday magic to your table. They’re creamy, spiced, and as festive as a Christmas cookie.
- Keep it simple — chill and serve
- Adjust spices to your taste
- Dress them up for guests or keep them cozy for home
No-Bake Gingerbread Cheesecake Cups
Ingredients
Equipment
Method
- Combine gingerbread cookie crumbs with melted butter and mix until moistened.
- Press the crust mixture into the bottom of serving cups or jars. Chill while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, ground ginger, cinnamon, and vanilla extract. Mix until combined.
- Fold in whipped cream gently until the mixture is smooth and fluffy.
- Spoon the cheesecake mixture over the prepared crust in each cup and smooth the tops.
- Chill the assembled cups for at least 2 hours before serving.
- Garnish with extra cookie crumbs, whipped cream, or a dusting of cinnamon before serving if desired.
Nutrition
Notes
- No alcohol or pork needed. Optional additions like caramel drizzle, crushed cookies, or whipped topping can enhance presentation.
Keep chilled. - Serve straight from the fridge.
- No reheating needed.
