Dessert

No-Bake Gingerbread Cheesecake Cups Recipe

ByVictor Layne January 4, 2026January 4, 2026

Introduction

No-Bake Gingerbread Cheesecake Cups are a delightful festive treat combining the warm spices of gingerbread with creamy cheesecake goodness. These easy-to-make cups are perfect for holiday gatherings or whenever you crave a sweet, spiced dessert without turning on the oven.

Four small round cheesecake desserts sit on a white plate with a white marbled background. Each cheesecake has two layers: the bottom layer is a crumbly brown crust, and the top layer is a smooth, creamy white cheesecake. On top of each cheesecake is a swirl of white whipped cream sprinkled with small brown crumbs. Standing upright in the whipped cream of each cheesecake is a small, brown gingerbread cookie shaped like a person, decorated with white icing for eyes, smile, buttons, and cuffs. More crumbs are scattered around the plate, adding texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed gingerbread cookies
¼ cup melted butter
1 ½ cups cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ cups whipped cream
Whipped cream for topping
Crushed cookies, mini gingerbread men, cinnamon for garnish

Instructions

Step 1: Mix the crushed gingerbread cookies with melted butter until the mixture holds together. Press this mixture firmly into the bottom of serving cups to form the crust.
Step 2: In a bowl, beat the cream cheese with powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves until smooth and well combined.
Step 3: Gently fold the whipped cream into the cream cheese mixture until the filling is light and fluffy.
Step 4: Spoon the cheesecake filling over the prepared cookie crusts evenly in each cup.
Step 5: Chill the cups in the refrigerator for 2 to 3 hours to allow the cheesecake to set.
Step 6: Before serving, top each cup with a dollop of whipped cream and garnish with crushed cookies, mini gingerbread men, and a sprinkle of cinnamon.

Tips & Variations

For a stronger gingerbread flavor, add a pinch more ground ginger or cinnamon to the filling.
Use store-bought whipped cream or make your own for a fresher taste.
Substitute the crushed cookies for gingersnap cookies for a crunchier crust.
Make these cups a day ahead to enhance the flavors and save time on the day of your event.

Storage

Store the cheesecake cups in an airtight container in the refrigerator for up to 3 days. They taste best chilled and should be served cold. If needed, let them sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

The image shows four mini cheesecakes on a white round plate, each with two layers: a crumbly brown cookie base and a smooth, creamy white cheesecake layer on top. On each cheesecake, there is a swirl of white whipped cream with brown cookie crumbs sprinkled around it. A smiling gingerbread man cookie, decorated with white icing, is placed standing upright in the whipped cream of each cheesecake. The plate is set on a white marbled surface with soft lights in the blurred background, giving a cozy and festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, they can be prepared up to a day in advance. Just keep them covered and refrigerated until ready to serve, then add toppings just before serving.

Can I use regular cream instead of whipped cream in the filling?

Whipping cream adds lightness and volume to the filling. Using regular cream without whipping will result in a denser texture, so it’s best to use whipped cream for the perfect fluffy consistency.