These No-Bake Gingerbread Cheesecake Cups are creamy, spiced, and just the right mix of sweet and cozy.
They’re super easy to make — no oven, no fuss.
Just layer everything in a jar or cup and pop it in the fridge.
You’ll get that warm holiday flavor in every single bite, with barely any prep time.
They’re perfect for gatherings, gifts, or just to treat yourself.
Why I Love This Recipe
This one takes me back to winters at my grandma’s house. She made gingerbread everything — cookies, pancakes, even syrup. I took her favorite flavors and turned them into an easy cheesecake cup that’s ready in no time.
- No oven = no stress
- Comes together in 20 minutes
- Great make-ahead dessert
- Perfect balance of creamy and crunchy
- That spiced gingerbread flavor really hits the spot
Makes: 6 cheesecake cups
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
What You’ll Need
- 1 1/2 cups crushed gingersnap cookies
- 5 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1 1/2 cups whipped topping (like Cool Whip), thawed
- Extra whipped topping for garnish
- Mini gingerbread cookies for garnish (optional)
Pro Tips
- Make sure the cream cheese is fully softened so it blends super smooth.
- Use a food processor to crush the gingersnaps — faster and more even.
- Don’t skip the chill time! It helps the layers set.
- Use clear jars or glasses so the layers show — makes a big visual impact.
- Want cleaner layers? Spoon each one in and press gently with the back of the spoon.
Tools You’ll Need
- Mixing bowls
- Electric hand mixer
- Rubber spatula
- Measuring cups and spoons
- Food processor or plastic bag + rolling pin (for crushing cookies)
- 6 small ramekins or clear dessert glasses
Substitutions & Variations
- Swap gingersnaps for graham crackers + 1 tsp extra cinnamon
- Use mascarpone instead of cream cheese for a silkier texture
- Add a dash of molasses to the filling for more depth
- Vegan? Use dairy-free cream cheese and whipped topping
Make Ahead Tips
You can make the cheesecake cups up to 2 days ahead. Just cover them tightly and store in the fridge. Add whipped topping and cookies right before serving for the best texture.
Cooking Instructions
Step 1: Make the crust
In a bowl, mix 1 1/2 cups crushed gingersnap cookies and 5 tbsp melted unsalted butter until it looks like wet sand.
Step 2: Press crust into cups
Divide the crust mixture evenly into 6 ramekins or glasses. Press it down gently to make a flat base.
Step 3: Mix the cheesecake base
In a large bowl, beat together 8 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 cup brown sugar, and 1 tsp vanilla extract until creamy.
Step 4: Add the spices
Add 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, and 1/8 tsp salt to the cream cheese mixture. Mix until fully combined.
Step 5: Fold in the whipped topping
Gently fold in 1 1/2 cups thawed whipped topping until everything is smooth and fluffy.
Step 6: Layer it up
Spoon the cheesecake filling over the crust in each ramekin. Smooth the tops. Chill for at least 2 hours.
Step 7: Garnish and serve
Top each cup with extra whipped topping and a mini gingerbread cookie, if using. Serve chilled.
Leftovers & Storage
Cover any extras with plastic wrap or lids and store in the fridge for up to 4 days. Don’t freeze — the texture won’t hold up well.
Macros (Per Serving)
These are estimates for one serving (1 of 6):
Calories: 360
Protein: 3g
Carbs: 30g
Fat: 25g
Sugar: 22g
Fiber: 1g
Why This Recipe Works (Quick Science)
This works because the fat from the cream cheese binds with the sugars and spices, holding everything together without needing to bake. The whipped topping adds air and structure, helping it set when chilled. The gingersnap crust firms up with butter, just like a classic graham crust.
Common Mistakes
- Not softening the cream cheese – You’ll get lumps if it’s too cold
- Overmixing the whipped topping – It can deflate the fluffy texture
- Skipping chill time – The filling won’t firm up without it
- Using warm butter for crust – It needs to be just melted, not hot
What to Serve With
- Hot spiced cider or chai
- Dark chocolate shavings on top
- A spoonful of caramel drizzle
- Fresh fruit like sliced pears or apples on the side
- A mug of coffee with cinnamon
FAQ
Can I make these ahead of time?
Yes! They hold up great for 1-2 days in the fridge before serving.
Do I need to use Cool Whip?
You can use homemade whipped cream, just make sure it’s stabilized with a bit of sugar.
Can I use low-fat cream cheese?
Yes, but the texture might be slightly less creamy.
How do I crush the cookies without a food processor?
Put them in a zip-top bag and crush with a rolling pin or heavy mug.
Can I double the recipe?
Definitely! Just double all the ingredients and use more ramekins or a big trifle bowl.
Go give these No-Bake Gingerbread Cheesecake Cups a try — they’re one of those cozy treats you’ll want to make again and again. And when you do, leave a comment to let me know how it went or ask any questions you’ve got!
