No-Bake Gingerbread Cheesecake Cups
These creamy No-Bake Gingerbread Cheesecake Cups are infused with warm spices and perfect for the holidays, offering easy serving and portion control.
Ingredients
For the cheesecake filling
- 1 cup cream cheese, softened Use full-fat cream cheese for the best texture.
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream Whip to stiff peaks.
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For topping
- Gingerbread cookies, crushed Add just before serving.
- Optional: whipped cream For garnish.
Instructions
Preparation
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in vanilla extract, ginger, cinnamon, nutmeg, and cloves until well combined.
- Spoon the mixture into cups or small glasses.
- Refrigerate for at least 2 hours before serving.
- Top with crushed gingerbread cookies and whipped cream before serving.
Notes
Cover the cups with plastic wrap or use airtight containers. Keep in the fridge for up to 3 days. For longer storage, freeze the cups without the cookie topping for up to 1 month; thaw in the fridge before serving.