Description
Delightful no-bake cheesecake cups with a gingerbread cookie base, perfect for holiday entertaining.
Ingredients
Scale
- 1 cup crushed gingerbread cookies
- 4 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 pinch nutmeg
- 1 cup whipped cream
Instructions
- Prepare the Gingerbread Base: Crush gingerbread cookies into fine crumbs and combine with melted butter.
- Make the Cheesecake Mixture: Blend softened cream cheese with sugar, vanilla extract, ground ginger, cinnamon, and nutmeg until smooth.
- Add Whipped Cream: Gently fold in the whipped cream in batches to maintain airiness.
- Assemble the Cups: Layer the gingerbread base and cheesecake mixture in serving cups.
- Chill: Cover and refrigerate for at least 2-4 hours to set.
- Serve: Garnish with extra whipped cream, crushed gingerbread, or a sprinkle of cinnamon.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 1 month without toppings.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: no-bake, gingerbread, cheesecake, dessert, holiday treats