Description
Mini Gingerbread Cheesecake Cups are creamy, spiced no-bake holiday treats perfect for festive gatherings.
Ingredients
Scale
- 1 ½ cups crushed ginger snap cookies
- 4 tbsp melted butter
- 1 tbsp brown sugar
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Whipped cream or buttercream frosting
- Mini gingerbread cookies (for garnish)
- Crushed ginger snap crumbs
Instructions
- Make the Ginger Snap Crust: Combine crushed cookies, melted butter, and brown sugar in a bowl. Press the mixture firmly into the bottoms of small cups.
- Whip the Cream Base: In a chilled bowl, whip heavy cream until stiff peaks form.
- Blend the Cheesecake Mix: In another bowl, beat cream cheese, both sugars, vanilla, cinnamon, and nutmeg until smooth. Fold in whipped cream gently.
- Assemble the Cups: Spoon or pipe the cheesecake filling over the crust. Chill for at least 2 hours to set.
- Top & Serve: Pipe whipped topping and add a mini gingerbread cookie on each. Sprinkle crushed cookies over the top.
Notes
- Chill for at least 2 hours to set properly.
- Use mini gingerbread cookies for garnish.
- Store leftovers in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg