These no-bake gingerbread cheesecake cups taste like a cozy cookie and a silky cheesecake had a festive moment in a spoonable jar. Creamy spiced filling, buttery cookie crumbs, and a quick chill make them perfect for last-minute celebrations or easy gifting.
No-Bake Gingerbread Cheesecake Cups
Equipment
- 2 Mixing Bowl
- 1 Hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula for folding
- 8 Small jars or cups 8-ounce
- 1 piping bag (optional)
- 1 Measuring cups and spoons
Ingredients
Crumb base
- 2 cups gingersnap cookie crumbs
- 6 tbsp unsalted butter melted
- 1 pinch fine salt
Cheesecake filling
- 16 oz cream cheese full-fat, brick-style, softened
- 0.5 cup powdered sugar
- 2 tbsp molasses unsulfured
- 1 tsp vanilla extract alcohol-free
- 1.5 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 1 pinch fine salt
- 1 cup heavy cream whipped to soft peaks
Optional for firmer set
- 0.125 tsp agar-agar tiny pinch
- 3 tbsp heavy cream warmed
Toppings
- Whipped cream for topping
- Crushed cookies for topping
- Ground cinnamon for dusting (optional)
- Warm caramel sauce for drizzling (optional)
Instructions
Crumb base
- Crush cookies into fine crumbs. Stir with melted butter and a small pinch of salt until it feels like damp sand. Spoon into cups or jars and press gently to compact.
Cheesecake filling
- In a cold bowl, whip heavy cream to soft peaks. Set aside in the fridge.
- In a separate bowl, beat softened cream cheese with powdered sugar until completely smooth. Mix in molasses, alcohol-free vanilla, and the spices.
- Gently fold the whipped cream into the spiced cream cheese in two additions until no streaks remain.
Assembly & chill
- Spoon or pipe the filling over the crumb layer. Tap the cups to settle and smooth the tops.
- Cover and chill for at least 2 hours, or up to 2 days. Add whipped cream and toppings just before serving.
Optional: Firmer set for travel
- Warm a few tablespoons of cream and dissolve a tiny pinch of agar-agar. Cool slightly, then whisk into the cheesecake mixture before folding in the whipped cream.
Notes
Why You’ll Love This No-Bake Gingerbread Cheesecake Cups
- Quick and easy with no oven required.
- Make-ahead friendly for stress-free entertaining.
- Warm, balanced spices with a creamy, fluffy texture.
- Single-serve cups that travel well and portion themselves.
- Scales beautifully for a crowd or an intimate dessert night.
No-Bake Gingerbread Cheesecake Cups Ingredients & Substitutions
- Cookie crumb base: Gingersnaps or speculoos cookies for classic spice. Graham crackers work in a pinch. If using a milder cookie, add a pinch of extra ginger.
- Butter: Melted unsalted butter binds the crumbs. Coconut oil works for a subtle coconut note.
- Cream cheese: Full-fat for the smoothest texture. Brick style is best, softened.
- Powdered sugar: Sweetens and keeps the filling velvety. You can use superfine sugar, but beat well to dissolve.
- Molasses: Unsulfured for that deep gingerbread flavor. If you’re out, use dark brown sugar with a teaspoon of maple or date syrup.
- Spices: Ground ginger, cinnamon, nutmeg, and cloves. Adjust to taste and keep a pinch of salt to balance.
- Heavy cream: Whipped to soft peaks for a light, mousse-like finish. Store-bought whipped topping works if you’re in a hurry.
- Alcohol-free vanilla extract: Rounds the flavors without overpowering.
- Optional firmer set: A small pinch of agar-agar dissolved in warm cream if you want extra stability for travel.
- Toppings: Whipped cream, crushed cookies, a dusting of cinnamon, or a drizzle of warm caramel sauce.
Step-by-Step Instructions to Make No-Bake Gingerbread Cheesecake Cups
1) Make the crumb base
Crush cookies into fine crumbs. Stir with melted butter and a small pinch of salt until it feels like damp sand. Spoon into cups or jars and press gently to compact.
2) Whip the cream
In a cold bowl, whip heavy cream to soft peaks. Set aside in the fridge.
3) Beat the cheesecake base
In a separate bowl, beat softened cream cheese with powdered sugar until completely smooth. Mix in molasses, alcohol-free vanilla, and the spices.
4) Fold to lighten
Gently fold the whipped cream into the spiced cream cheese in two additions until no streaks remain.
5) Assemble the cups
Spoon or pipe the filling over the crumb layer. Tap the cups to settle and smooth the tops.
6) Chill to set
Cover and chill for at least 2 hours, or up to 2 days. Add whipped cream and toppings just before serving.
Optional: Firmer set for travel
Warm a few tablespoons of cream and dissolve a tiny pinch of agar-agar. Cool slightly, then whisk into the cheesecake mixture before folding in the whipped cream.
Tips for Success
- Soften cream cheese fully for a silky finish with no lumps.
- Taste your spice blend and adjust ginger for more warmth or cinnamon for sweetness.
- Press crumbs lightly; overpacking can make the base too hard to scoop.
- Chill long enough for clean layers and tidy spoonfuls.
- Pipe the filling for neat edges and a bakery-style look.
Variations of No-Bake Gingerbread Cheesecake Cups
- Chocolate crunch: Mix mini chocolate chips into the filling or use chocolate wafer crumbs for the base.
- Orange twist: Add 1 teaspoon fresh orange zest to the filling for a bright, cozy note.
- Salted caramel: Swirl a spoonful of caramel into each cup before chilling and finish with a pinch of flaky salt.
- Peppermint sparkle: Top with crushed peppermint candies and a touch of cocoa powder.
- Light and tangy: Swap one third of the cream cheese for Greek yogurt and chill well.
Serving Suggestions: What to Pair with No-Bake Gingerbread Cheesecake Cups
- Hot coffee or chai to echo the spices.
- Black tea with a slice of orange.
- Fresh clementine wedges or pomegranate arils for juicy contrast.
- Sparkling grape juice for a festive toast.
Storage & Reheating Instructions
- Refrigerate covered for up to 4 days. Add toppings just before serving to keep them crisp.
- Freeze without whipped cream for up to 1 month. Thaw overnight in the fridge.
- No reheating needed. Serve chilled for best texture.
Memories Made Around the Table
I make these every December, lining up little jars like ornaments. Family drifts through the kitchen, sneaking crumbs and asking for just one taste. There is always one extra cup for a late-night treat.
FAQs
Do I need gelatin to set the cups?
Not at all. The whipped cream and chill time set them nicely. For extra firmness, use a tiny pinch of agar-agar as noted.
Can I make a full-size version?
Yes. Press the crumb mixture into a 9-inch pie dish and spread in the filling. Chill 4 hours before slicing.
What can I use instead of molasses?
Try dark brown sugar plus a teaspoon of maple or date syrup for the same deep flavor.
Can I use store-bought whipped topping?
Yes. Fold in 2 to 3 cups of whipped topping until smooth and fluffy.
How far in advance can I make them?
Up to 2 days ahead. Add whipped cream and crunchy toppings right before serving.
Final Thoughts
Simple to make, endlessly festive, and always a crowd-pleaser, these no-bake gingerbread cheesecake cups bring cozy magic to any table. I hope they become a new tradition for you, too.