Description
These No Bake Gingerbread Cheesecake Cups are a delightful holiday treat combining a spiced gingerbread cookie base with a creamy, smooth cheesecake filling infused with warming spices and a hint of non-alcoholic gin extract. Ready in under 15 minutes of prep and chilled to perfection, these individual servings are perfect for festive occasions or cozy dessert indulgences without the oven.
Ingredients
Scale
Gingerbread Cookie Base
- 1 cup gingerbread cookies, crushed into fine crumbs
- 3 tablespoons melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon non-alcoholic gin extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- Whipped cream, for serving
- Extra ground cinnamon or crushed gingerbread cookies, for garnish
Instructions
- Prepare the Gingerbread Base: Start by crushing the gingerbread cookies into fine crumbs using a rolling pin inside a zip-top bag or pulsing in a food processor for an even texture.
- Mix the Base: In a bowl, combine the gingerbread crumbs with melted butter. Stir thoroughly until the crumbs are well coated and the mixture holds together. Evenly press the mixture into the bottom of serving cups or jars, compacting it firmly to form a stable layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sour cream while continuing to mix until the mixture is fully combined and silky in texture.
- Add Sweetness and Flavor: Incorporate the powdered sugar, non-alcoholic gin extract, ground cinnamon, and ground nutmeg into the cream cheese mixture. Beat until smooth and flavorful. Taste the filling and adjust sweetness or spice level as desired.
- Fill the Cups: Spoon or pipe the cheesecake filling evenly over the gingerbread base in each cup. Smooth the top surface with a spatula for a neat finish.
- Chill: Cover the cups with plastic wrap or lids and refrigerate for at least 4 hours, though overnight chilling is preferable to let the flavors meld and the filling firm up properly.
- Top and Serve: Just before serving, add a generous dollop of whipped cream atop each cheesecake cup. Sprinkle with extra ground cinnamon or crushed gingerbread cookie crumbs for a decorative and festive touch.
Notes
- You can substitute non-alcoholic gin extract with vanilla or almond extract if preferred.
- For a firmer base, chill the gingerbread crust for 10 minutes before adding the filling.
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Make these cups ahead of time and store covered in the refrigerator for up to 2 days.
- Gingerbread cookies can be homemade or store-bought for convenience.
