No-Bake Gingerbread Cheesecake Cups

By Juno

Updated on October 13, 2025

No-Bake Gingerbread Cheesecake Cups topped with whipped cream and spices.

***

This No-Bake Gingerbread Cheesecake Cups recipe brings back fond memories of cozy winter nights spent baking with my grandmother. Each gingerbread cookie we rolled out filled the kitchen with a warm, spicy aroma that hinted at the holidays. We’d often sneak bites of the cookie dough when we thought no one was watching, savoring the sweetness of our efforts. Whenever we made gingerbread treats, it felt like a magical moment that captured the spirit of the season. Now, I cherish passing this tradition to my kids, sharing these delicious cheesecake cups that blend creamy cheesecake with that familiar gingerbread flavor.

This peppermint twist on a classic dessert is not only simple to make, but it also looks stunning in individual cups. Perfect for holiday gatherings or cozy nights at home, these no-bake cups are sure to impress family and friends alike. With layers of spiced cheesecake bliss and a crunchy gingerbread crust, you won’t be able to resist diving in. Let’s get started with this delightful recipe!

Why You’ll Love This Recipe

These No-Bake Gingerbread Cheesecake Cups are a delicious blend of flavors that capture the essence of the holidays. They’re easy to prepare and require no baking, making them a perfect sweet treat for busy festive moments. Plus, the individual servings make them great for sharing at parties. Who wouldn’t love a creamy dessert with a hint of spice and crunch?

How to Make No-Bake Gingerbread Cheesecake Cups

Ingredients

1 1/2 cups gingerbread cookies (crushed)
1/4 cup unsalted butter (melted)
1 1/2 cups cream cheese (softened)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups heavy cream (whipped to stiff peaks)
Whipped cream
Crushed gingerbread cookies
Mini gingerbread men cookies
Ground cinnamon (for dusting)

Directions

Prepare the gingerbread crust:
In a mixing bowl, combine the crushed gingerbread cookies and melted butter. Stir until the mixture is well combined and resembles wet sand. Press this mixture into the bottom of individual dessert cups or glasses to form a crust.
Make the cheesecake filling:
In another bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and ground cloves until smooth and creamy.
Fold in the whipped cream:
Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy cheesecake filling.
Assemble the cheesecake cups:
Spoon or pipe a layer of the cheesecake filling over the gingerbread crust in each cup. Make sure each layer is even and smooth.
Chill the cheesecake cups:
Place the assembled cups in the refrigerator and chill for at least 4 hours, or until the filling is firm.
Decorate:
Just before serving, top the cheesecake cups with whipped cream and sprinkle crushed gingerbread cookies on top. Add a mini gingerbread cookie to each for a festive touch, and dust with ground cinnamon.
Serve:
Enjoy these delightful treats chilled for the best flavor and texture!

Tips to Make No-Bake Gingerbread Cheesecake Cups

Use high-quality gingerbread cookies for a richer flavor.
Let your cream cheese come to room temperature for easier mixing.
For a bit more spice, add more ground ginger or cinnamon according to your taste.

How to Serve No-Bake Gingerbread Cheesecake Cups

Serve these cheesecake cups chilled as your festive dessert. They’re perfect for holiday parties, family gatherings, or even as a sweet treat just for yourself!

How to Store No-Bake Gingerbread Cheesecake Cups

Store any leftover cheesecake cups in an airtight container in the refrigerator for up to 3 days. The cheesecake may soften a bit, but the flavors will still be delicious!

Variation

Try adding a layer of caramel or chocolate sauce between the crust and cheesecake filling for an extra sweet twist. You can also substitute the gingerbread cookies with graham crackers for a different flavor profile.

FAQs About No-Bake Gingerbread Cheesecake Cups

1. Can I use store-bought cheesecake filling?
Yes, store-bought cheesecake filling can be used in place of the homemade filling for added convenience.

2. Can these cups be made ahead of time?
Absolutely! They can be made a day in advance, which allows the flavors to meld beautifully.

3. How long do these cheesecake cups last in the refrigerator?
They should be consumed within 3 days for the best texture and taste, though they can last a little longer.

4. Can I freeze these cheesecake cups?
While it’s not recommended due to the texture changes, if you must, freeze them without the whipped cream and toppings, then thaw them slowly in the refrigerator before serving.