Gingerbread Cheesecake Cups are a festive, portion-controlled dessert that combines the warm spices of classic gingerbread with rich, creamy cheesecake. Served in individual cups, this dessert offers all the indulgence of a full cheesecake without the complexity of baking, slicing, or long chilling times. The layered presentation makes it visually appealing while remaining practical for entertaining, holiday gatherings, and make-ahead dessert planning.

Holiday desserts often fall into two extremes: visually impressive but time-consuming, or quick to prepare but lacking structure. Gingerbread Cheesecake Cups strike a balance between the two. They are easy to assemble, store well in the refrigerator, and deliver familiar seasonal flavors that resonate strongly during fall and winter months.

This recipe is intentionally designed for efficiency and consistency. The gingerbread crust provides texture and spice, while the cheesecake layer remains smooth and stable. Because the cups are assembled individually, they are ideal for parties, dessert tables, and gifting.

Why Gingerbread and Cheesecake Work So Well Together

Gingerbread spices—ginger, cinnamon, nutmeg, and molasses—pair naturally with the mild tang of cream cheese. The contrast prevents the dessert from tasting overly sweet while keeping the flavor profile rich and comforting.

Benefits of this combination include:

Balanced sweetness from spiced cookies and cheesecake
Seasonal flavor appeal for holidays
No slicing or serving mess
Excellent make-ahead performance

These qualities make Gingerbread Cheesecake Cups especially popular for Christmas and winter entertaining.

Ingredients

Gingerbread Crust

2 cups crushed gingerbread cookies
6 tablespoons unsalted butter, melted
2 tablespoons brown sugar

Cheesecake Filling

16 ounces cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons molasses
1 cup heavy whipping cream

Topping (Optional)

Whipped cream
Crushed gingerbread cookies
Cinnamon or nutmeg

Instructions

In a bowl, combine crushed gingerbread cookies, melted butter, and brown sugar.
Mix until texture resembles wet sand.
Press crust mixture firmly into the bottom of dessert cups.
In a separate bowl, beat cream cheese until smooth.
Add powdered sugar, vanilla, ginger, cinnamon, nutmeg, and molasses. Mix until fully combined.
In another bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the cheesecake mixture until smooth.
Spoon or pipe cheesecake filling over the crust layer.
Smooth the tops evenly.
Chill cups for at least 2 hours before serving.
Garnish with whipped cream and cookie crumbs if desired.

Make-Ahead and Storage Tips

Gingerbread Cheesecake Cups are ideal for advance preparation.

Refrigeration: Store covered for up to 4 days
Freezing: Freeze without toppings for up to 1 month
Serving: Best served chilled

Because they are individually portioned, they maintain structure and appearance even after storage.

Gingerbread Cheesecake Cups

Individual gingerbread cheesecake cups with warm spices and a creamy no-bake filling.

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Prep Time 20

Total Time 20

Servings: 6 cups

Course: Dessert

Cuisine: American, Holiday

Calories: 410