No-bake Gingerbread Spice Cheesecake Cups Recipe

There’s something about the warm spices of gingerbread that just screams “holidays” to me. And if you’re like me, you want to indulge in all those cozy flavors without spending hours in the kitchen. Enter: these no-bake gingerbread spice cheesecake cups. They’re everything you love about holiday baking, minus the actual baking part. Perfect, right?

Picture this: a rich, creamy cheesecake filling that’s infused with the warmth of ginger, cinnamon, and nutmeg, all sitting atop a buttery graham cookie crust. It’s like a mini winter wonderland in a cup. And since they’re made in individual portions, they’re super easy to serve and share (though I won’t blame you if you keep them all for yourself).

One holiday season, I was determined to make the perfect gingerbread cheesecake for a party. But of course, my oven decided to break down that very day. After some mild panic (and a few choice words), I decided to pivot and try a no-bake version instead. Little did I know that this kitchen “disaster” would lead to what’s now my go-to dessert for every holiday gathering. Sometimes, things falling apart is just what you need to create something even better.

this RECIPE

The origin story of gingerbread spice

Gingerbread itself dates back centuries, with its roots in medieval Europe. Back then, ginger was a prized spice used for its medicinal properties, and it eventually made its way into sweet treats. Over time, gingerbread evolved into the spiced cookies, cakes, and houses we know today. While traditional gingerbread cookies can sometimes be a bit dense or dry, incorporating these spices into a creamy cheesecake brings a whole new dimension. And by keeping this dessert no-bake, you preserve the fresh, vibrant flavor of the spices without worrying about overcooking.

Let’s talk ingredients: the stars of the show

This recipe is all about balance—between sweet and spicy, creamy and crunchy. Here’s how each ingredient plays its part:

• Graham cracker crumbs: The foundation of your crust. If you don’t have graham crackers on hand, digestive biscuits or even gingersnaps make for a great substitute. They provide that perfect crunchy texture to contrast the smooth cheesecake filling.
• Ground ginger, cinnamon, nutmeg, cardamom: These spices are what give the cheesecake its signature gingerbread flavor. Don’t skip the cardamom—it adds a unique floral note that elevates the entire dessert. If you like a spicier kick, feel free to increase the ginger.
• Cream cheese: The creamy base of the cheesecake. I always use full-fat cream cheese for the richest texture, but if you’re looking to lighten it up, a lower-fat version works too.
• White baking chocolate: This adds both sweetness and a silky texture to the cheesecake. If you’re not a fan of white chocolate, you could substitute it with a high-quality dark chocolate for a slightly different vibe.
• Sour cream: Just a little bit to add tanginess and balance out the sweetness. Greek yogurt can also be used if that’s what you have on hand.
• Lemon zest: A small amount of zest cuts through the richness and adds a bright, fresh note. Trust me on this one—it makes all the difference!

Kitchen gear: what you need (and what you can totally skip)

You won’t need any fancy equipment for this recipe—just the basics. Here’s what you’ll want to have on hand:

• A muffin tin with cupcake liners: These give you the perfect individual portions. Silicone molds work well too, and they’re easier to remove without damaging the crust.
• A hand mixer or stand mixer: For whipping that cream cheese and butter to fluffy perfection. If you’re in a pinch, a good old-fashioned whisk will work, but be prepared for a bit of an arm workout!
• A butter knife: This will come in handy when prying out the cheesecakes from the tin once they’re chilled. A little finesse is key here, so you don’t break the crust.
• A heatproof bowl for melting the chocolate: You’ll be using a double boiler method, but don’t worry—it’s not as intimidating as it sounds. Just make sure the bottom of the bowl doesn’t touch the water.

Step-by-step: my foolproof method for no-bake gingerbread cheesecake cups

Let’s dive into how to make these delicious cheesecake cups. It’s easy enough that you can whip them up without breaking a sweat, but I’ve got a few tips to make sure they turn out perfect every time.

1. Make the crust

Start by melting the butter in the microwave. I usually go in 15-second intervals, stirring in between so it doesn’t get too hot. Once it’s melted, mix it with your graham cracker crumbs, spices, and lemon zest. You’ll know it’s ready when it clumps together but isn’t too greasy.

Press this mixture into your cupcake liners—about halfway up is perfect. Make sure to press down firmly so the crust holds together when you remove the cheesecake later. Pop the tin in the fridge while you move on to the filling.

2. Prepare the cheesecake filling

Next, melt your white chocolate using the double boiler method. Just keep an eye on it so it doesn’t seize up. Once it’s melted, set it aside to cool.

Now, soften your cream cheese. I like to pop it in the microwave for 10 seconds—it should be spreadable but not runny. In a large bowl, whip the room-temperature butter until it’s fluffy, then add the softened cream cheese. Whip until just combined.

Fold in the melted chocolate, spices, sour cream, vanilla, and a pinch of sea salt. You’re looking for a smooth, creamy consistency here. Don’t overmix, though—just fold everything together until it’s well combined.

3. Assemble and chill

Spoon the cheesecake mixture onto the chilled graham cracker crusts, filling each cup to the top. Smooth out the tops with a spoon or spatula. Pop the tray in the freezer for about 15 minutes to set, then transfer to the fridge for at least an hour for the best texture.

When it’s time to serve, gently pry each cheesecake out of the tray with a butter knife and remove the liners. Top with whipped cream and a sprinkle of cinnamon for that extra holiday touch.

Variations: because you know I couldn’t resist experimenting

• Gluten-free: Swap the graham cracker crumbs for gluten-free cookie crumbs. Ginger snaps or gluten-free digestive biscuits work perfectly.
• Vegan: Use a plant-based cream cheese and butter substitute, along with a dairy-free white chocolate. I’ve tried this, and the results are surprisingly rich and delicious!
• Nutty twist: For a little crunch, mix some chopped pecans or walnuts into the graham cracker crust.
• Pumpkin-spice version: Replace the sour cream with canned pumpkin puree and add a little extra cinnamon for a fall-inspired variation.

Serving and presentation ideas

These cheesecake cups are adorable on their own, but if you’re looking to impress, here are a few ideas:

• Top with a swirl of freshly whipped cream and a light dusting of cinnamon or cocoa powder.
• Add a mini gingerbread cookie or a sprinkle of crushed peppermint for a festive touch.
• Serve alongside fresh berries or a drizzle of caramel sauce for a little extra flair.

Storing leftovers (if you have any)

These cheesecake cups will keep well in the fridge for up to three days. Just make sure they’re in an airtight container so they don’t absorb any other fridge flavors. To reheat, you won’t need to do anything but take them out about 15 minutes before serving to let them soften slightly. If you want to freeze them, wrap each cheesecake individually in plastic wrap, then store in a freezer bag. They’ll last about a month frozen.

Scaling the recipe for a crowd

Need more cheesecakes? No problem. You can easily double or triple the recipe, but note that you might need a little extra fridge space! I’ve found that the crust ratio holds up well even when scaling, so no need to worry about adjusting that.

FAQ

1. Can I make these ahead of time?
Absolutely! They’re perfect for making the day before an event.

2. Can I substitute the white chocolate?
Yes! Dark chocolate works too, but it will change the flavor profile.

3. My crust is crumbly. What happened?
You probably didn’t press it down enough. Make sure to compact it well!

4. Can I use store-bought crust?
Sure! If you’re in a hurry, pre-made graham cracker crusts will work.

5. How long do they need to chill?
At least an hour in the fridge, but overnight is even better!

Wrapping up

These no-bake gingerbread spice cheesecake cups are the perfect holiday treat—simple, festive, and oh-so-delicious. Whether you’re making them for a party or just for yourself (no judgment here), they’re sure to be a hit. So why not give them a try? Your taste buds (and your oven) will thank you.

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