Description
Simple, no-bake cheesecake cups with a gingerbread flavor profile.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup packed brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Whipped cream for topping (optional)
Instructions
- Combine graham cracker crumbs, melted butter, brown sugar, 1 teaspoon ginger, 1/2 teaspoon cinnamon, and cloves in a bowl. Mix until crumbs are evenly moistened.
- Press the crumb mixture into the bottom of 6 small cups or ramekins. Place in the refrigerator to chill for 15 minutes.
- In a separate bowl, beat the softened cream cheese until smooth.
- Gradually beat in the powdered sugar until combined.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in vanilla extract, 1/2 teaspoon ginger, and 1/4 teaspoon cinnamon.
- Spoon or pipe the cheesecake filling over the chilled crusts.
- Refrigerate for at least 4 hours, or until firm.
- Top with whipped cream before serving, if desired.
Notes
- You can substitute gingersnap cookies for graham crackers for a stronger gingerbread flavor.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: no bake, gingerbread, cheesecake, cups, dessert, easy, quick