No-Bake Gingerbread Cheesecake Cups

An irresistible no-bake dessert featuring velvety spiced cheesecake layered over crunchy gingerbread crumbs, perfect for festive gatherings.

Scale

Cook Mode Prevent your screen from going dark

In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Add the ground ginger, cinnamon, nutmeg, and allspice to the mixture and fold until combined.
In serving cups, layer crushed gingerbread cookies at the bottom, followed by the cheesecake mixture.
Repeat the layers until the cups are filled, finishing with a layer of the cheesecake mixture on top.
Chill in the refrigerator for at least 2 hours to set.
Before serving, top with whipped cream and optional festive sprinkles.

For best results, use room temperature cream cheese to avoid lumps. Chilling the cups longer improves the texture.