Mini Gingerbread Cheesecake Cups for Holiday Entertaining
Creamy no-bake gingerbread cheesecake cups layered with a spiced cookie crust and fluffy molasses-infused filling—festive, easy, and packed with holiday flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (with chilling)
- Yield: 6–8 servings 1x
Ingredients
1 cup gingersnap cookie crumbs
3 tbsp melted butter
8 oz cream cheese, softened
1/2 cup powdered sugar
3/4 cup heavy cream
1 tbsp molasses
1 tsp vanilla extract
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground cloves
Instructions
-
Mix gingersnap crumbs with melted butter. Spoon into dessert cups and press lightly.
-
Whip heavy cream to stiff peaks; set aside.
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Beat cream cheese and powdered sugar until smooth. Add molasses, vanilla, and spices.
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Fold in whipped cream gently.
-
Spoon or pipe filling into cups.
-
Chill for at least 1 hour.
-
Top with whipped cream or crushed cookies before serving.
Notes
Use room temperature cream cheese. Chill fully before serving. Store covered in fridge up to 3 days.