Description
Deliciously creamy no-bake gingerbread cheesecake cups that are quick to make and perfect for the holidays.
Ingredients
Scale
- 1 ½ cups crushed graham crackers or ginger snaps
- 4–5 tablespoons melted butter
- 1–2 tablespoons sugar
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- ¾ cup heavy cream
- 1–2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Gather and prep your ingredients and tools, softening the cream cheese.
- Make the crust by mixing the crushed cookies with melted butter and sugar, then pressing into serving cups.
- Beat the softened cream cheese until smooth, then gradually add powdered sugar.
- Whip the heavy cream to stiff peaks in a separate bowl.
- Fold the whipped cream into the cream cheese mixture gently.
- Layer the crust and cheesecake filling in cups, repeating layers as necessary.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For best results, chill the cups overnight and consider different toppings like whipped cream or crushed gingerbread cookies for garnish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg