These Gingerbread Cheesecake Cups are creamy, spiced, and cozy, with a cookie-crumb crust that tastes like the holidays. They come together fast and chill into perfectly plush little desserts that feel special without the fuss.
Gingerbread Cheesecake Cups
Equipment
- 1 Hand mixer or stand mixer
- 1 Mixing Bowl
- 8 Small cups or jars 4 to 8 oz
- 1 Rubber spatula
- 1 Food Processor (optional) for crushing cookies
Ingredients
Crust
- 1.5 cups gingersnap cookie crumbs
- 3 tbsp light brown sugar packed
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese room temperature
- 0.75 cup powdered sugar
- 0.25 cup molasses unsulfured
- 1 tsp vanilla extract alcohol-free, if preferred
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves pinch
- 1 cup heavy cream cold; whip to soft peaks
Optional Stabilizer
- 0.25 tsp agar-agar powder bloom in 2 tbsp warm cream
Toppings (optional)
- Whipped cream for topping
- Extra cookie crumbs
- Mini gingerbread cookies
- Caramel sauce for drizzling
Instructions
Crust
- Stir crushed gingersnaps, brown sugar, and melted butter together until the mixture feels like damp sand. Spoon into small cups or jars and press gently into an even layer. Chill while you prepare the filling.
Cheesecake Filling
- In a cold bowl, whip the heavy cream to soft peaks. Refrigerate to keep it airy.
- Beat the cream cheese until very smooth. Add powdered sugar, molasses, vanilla, and spices (ginger, cinnamon, nutmeg, cloves). Mix until silky and no lumps remain; taste and adjust spices.
- Gently fold the whipped cream into the cheesecake base in two additions to keep it fluffy. If using agar-agar, whisk the bloomed mixture in before the final fold.
Assemble & Serve
- Pipe or spoon the filling over the chilled crust. Smooth the tops, cover, and chill for at least 2 hours (overnight for the neatest layers and best flavor).
- Garnish with whipped cream, extra crumbs, or a tiny cookie just before serving.
Notes
Nutrition
Why You’ll Love This Gingerbread Cheesecake Cups
- Big gingerbread flavor in a silky, no-bake cheesecake filling.
- Quick to assemble and easy to make ahead for stress-free entertaining.
- Individual cups look festive and portion neatly for parties.
- Balanced sweetness with warm spice, molasses, and tangy cream cheese.
Gingerbread Cheesecake Cups Ingredients & Substitutions
- Crust: Crushed gingersnaps or graham crackers, a touch of brown sugar, and melted butter. Swap in shortbread or digestive biscuits if you prefer a milder spice.
- Cream cheese: Full-fat blocks at room temperature for the smoothest texture. Light cream cheese works, but the filling will be softer.
- Powdered sugar: Sweetens and helps the filling whip up fluffy without graininess.
- Molasses: Unsulfured molasses brings classic gingerbread depth. If you like it lighter, use half molasses and half maple syrup.
- Spices: Ground ginger, cinnamon, nutmeg, and a pinch of cloves. Adjust to taste.
- Alcohol-free vanilla: Rounds out the flavor with a gentle warmth.
- Heavy cream: Whipped to soft peaks for a cloud-like set. You can use stabilized whipped topping if you need extra hold.
- Optional stabilizer: A small pinch of agar-agar can be used for a firmer set. Bloom in a little warm cream before adding.
- Toppings: Whipped cream, cookie crumbs, mini gingerbread men, or a drizzle of caramel.
Step-by-Step Instructions to Make Gingerbread Cheesecake Cups
Step 1: Make the crust
Stir crushed gingersnaps, brown sugar, and melted butter until the texture feels like damp sand. Spoon into small cups or jars and press gently into an even layer. Chill while you prepare the filling.
Step 2: Whip the cream
In a cold bowl, whip heavy cream to soft peaks. Set aside in the refrigerator so it stays airy.
Step 3: Mix the cheesecake base
Beat cream cheese until very smooth. Add powdered sugar, molasses, alcohol-free vanilla, and spices. Mix until silky with no lumps. Taste and adjust spices.
Step 4: Fold and fill
Gently fold the whipped cream into the cheesecake base in two additions to keep it fluffy. If using agar-agar, whisk the bloomed mixture in before the final fold.
Step 5: Assemble and chill
Pipe or spoon the filling over the crust. Smooth the tops, cover, and chill for at least 2 hours, or overnight for the neatest slices and best flavor.
Step 6: Garnish and serve
Top with whipped cream, extra crumbs, or a tiny cookie just before serving.
Tips for Success
- Soften cream cheese fully so the filling turns out ultra smooth.
- Chill the bowl and beaters before whipping cream for better volume.
- Do not overmix once the cream is added. Gentle folds keep the texture light.
- Use cups or jars with straight sides for tidy layers and easy spooning.
- For sharper spice, add a pinch more ginger right at the end.
Variations of Gingerbread Cheesecake Cups
- Orange twist: Fold in 1 teaspoon orange zest for a bright, citrusy finish.
- Caramel swirl: Spoon thin ribbons of caramel between layers for extra richness.
- Chocolate crunch: Add mini chocolate chips to the filling or sprinkle on top.
- Cookie swap: Use graham crackers for a milder base if serving kids.
- Mini bites: Build them in mini muffin liners for bite-size treats.
Serving Suggestions: What to Pair with Gingerbread Cheesecake Cups
- Hot coffee, latte, or chai for a cozy contrast.
- Spiced herbal tea or warm milk with honey.
- Sparkling apple juice or chilled grape juice for a festive toast.
- Fresh orange segments or pomegranate seeds on the side.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 3 days. Add toppings just before serving.
- Freeze: Freeze cups without whipped topping up to 1 month. Thaw in the fridge overnight, then garnish.
- Reheating: No heating needed. Serve chilled for the best texture.
Memories Made Around the Table
These little cups remind me of decorating cookies with my family, the kitchen warm and cinnamon-scented. They bring that same joy to the table, one spoonful at a time.
FAQs
Can I make these ahead?
Yes. Assemble up to 24 hours in advance and add toppings just before serving.
How do I get a firmer set without gelatin?
Whip the cream to soft peaks and chill overnight. For extra hold, use a small pinch of agar-agar bloomed in warm cream.
Can I bake the crust?
You can bake the crust at 350°F for 6 to 8 minutes to make it crisper, then cool fully before filling.
What if I only have graham crackers?
Use them and add an extra pinch of ginger and cinnamon to mimic gingersnap flavor.
Can I make them gluten-free?
Use your favorite gluten-free gingersnaps or grahams and check that all add-ins are certified as needed.
Final Thoughts
Gingerbread Cheesecake Cups deliver classic holiday spice in an easy, elegant dessert. Prep ahead, chill, and watch them disappear with smiles.