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Mini Gingerbread Cheesecakes (No Bake)

The holidays are a time for warm spices, sweet treats, and a little creativity in the kitchen. These Mini Gingerbread Cheesecakes bring all the cozy flavors of gingerbread into a creamy, no-bake cheesecake that’s perfectly portioned for individual indulgence.

The first time I made these, I was looking for a festive dessert that didn’t require turning on the oven. The combination of a spiced gingerbread crust and smooth cheesecake filling was a match made in holiday heaven. Topped with a dollop of whipped cream and a sprinkle of crushed cookies, they instantly became a new holiday tradition.

What I love most is how easy and elegant these are. They’re great for parties, as you can make them ahead of time, and they look absolutely stunning on a dessert table. Let’s whip up these Mini Gingerbread Cheesecakes and add a little magic to the season.

The Mini Gingerbread Cheesecakes are a no-bake holiday dessert featuring a spiced gingerbread crust and a creamy cheesecake filling. Topped with whipped cream and festive garnishes, they’re as easy to make as they are impressive to serve.

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Perfect for parties or a holiday dessert spread, these cheesecakes are ready in under 30 minutes and can be prepared ahead of time.

An Exciting Story:

The first time I served these Mini Gingerbread Cheesecakes at a holiday party, they stole the show. My husband couldn’t get enough of their creamy texture and bold spice, while my kids loved their adorable, individual sizes. Now, they’re a must-have for every holiday gathering.

Why These Mini Gingerbread Cheesecakes?

  • No-Bake and Simple: Perfect for when you want a quick and easy holiday dessert.
  • Festive and Flavorful: All the warm spices of gingerbread in a creamy cheesecake.
  • Portion-Controlled: Individual servings make them perfect for parties.
  • Make-Ahead Friendly: Ideal for prepping the day before.
  • Customizable: Add your favorite toppings or garnishes for a personal touch.

What You Need for Mini Gingerbread Cheesecakes

  • For the Gingerbread Crust:
    • 1 ½ cups crushed gingerbread cookies (or gingersnaps)
    • 5 tbsp unsalted butter, melted
    • 2 tbsp brown sugar
  • For the Cheesecake Filling:
    • 8 oz cream cheese, softened
    • ½ cup powdered sugar
    • ½ tsp ground cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp ground nutmeg
    • 1 tsp vanilla extract
    • 1 cup heavy whipping cream
  • For Garnish (Optional):
    • Whipped cream
    • Crushed gingerbread cookies
    • Cinnamon stick or mini gingerbread cookies for decoration

How to Make Mini Gingerbread Cheesecakes

  1. Prepare the Crust:
    • In a medium bowl, combine the crushed gingerbread cookies, melted butter, and brown sugar. Mix until the crumbs are evenly coated.
    • Spoon about 2 tablespoons of the mixture into the bottom of each cavity of a mini cheesecake pan or muffin tin lined with paper liners. Press firmly to form a crust. Refrigerate while preparing the filling.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, cinnamon, ginger, nutmeg, and vanilla extract, and mix until well combined.
    • In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  3. Assemble the Cheesecakes:
    • Spoon or pipe the cheesecake filling over the prepared crusts, smoothing the tops with a spatula. Refrigerate for at least 3 hours or overnight to set.
  4. Decorate and Serve:
    • Before serving, top each mini cheesecake with whipped cream, a sprinkle of crushed gingerbread cookies, and a festive garnish like a cinnamon stick or mini gingerbread cookie.

Tips for Mini Gingerbread Cheesecakes

  1. Chill for Best Results: Give the cheesecakes enough time to set in the refrigerator for a firm texture.
  2. Use Room-Temperature Cream Cheese: This ensures a smooth, creamy filling without lumps.

Substitutions and Variations:

  • Use a Different Crust: Swap gingerbread cookies for graham crackers or speculoos cookies.
  • Add a Drizzle: Top with caramel or chocolate sauce for extra indulgence.
  • Make It Dairy-Free: Use plant-based cream cheese and whipped topping alternatives.

Make a Healthier Version:

  • Use reduced-fat cream cheese and light whipped cream.
  • Opt for a natural sweetener like maple syrup or honey instead of powdered sugar.
  • Reduce the crust thickness to cut back on butter and sugar.

Closing for Mini Gingerbread Cheesecakes:

And there you have it—Mini Gingerbread Cheesecakes that combine holiday charm with effortless preparation. Perfect for any festive occasion, these creamy, spiced delights are sure to become a favorite at your holiday table. Let us know how yours turn out, and don’t forget to explore more of our no-bake dessert recipes

Frequently Asked Questions for Mini Gingerbread Cheesecakes

  1. Can I make these ahead of time?
    Yes, these cheesecakes are perfect for making 1-2 days in advance.
  2. How should I store leftovers?
    Store in an airtight container in the refrigerator for up to 5 days.
  3. Can I freeze these cheesecakes?
    Yes, freeze without garnishes for up to 2 months. Thaw in the refrigerator before serving.
  4. What if I don’t have gingerbread cookies?
    Gingersnaps or graham crackers with a dash of ground ginger work well.
  5. How do I make them nut-free?
    Ensure your gingerbread cookies are nut-free and skip nut-based toppings.
  6. Can I use store-bought whipped topping?
    Absolutely! It’s a convenient substitute for homemade whipped cream.
  7. How do I ensure the crust doesn’t crumble?
    Press the crust firmly into the liners and chill before adding the filling.
  8. What pairs well with these cheesecakes?
    Serve alongside hot cocoa, spiced cider, or a glass of eggnog.
  9. Can I use a full-size pan instead of mini portions?
    Yes, press the crust into a springform pan and adjust the filling as needed.
  10. How do I make them extra festive?
    Top with holiday sprinkles, edible glitter, or a drizzle of white chocolate.
  11. What if my filling is too soft?
    Chill longer or whip the heavy cream to firmer peaks before folding in.
  12. What’s a fun serving idea?
    Serve on a dessert board with other holiday treats like truffles, cookies, and candies.

Mini Gingerbread Cheesecakes (No Bake)

0 from 0 votes
Recipe by Alexandra
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Gingerbread Crust:
  • 1 1 ½ cups crushed gingerbread cookies (or gingersnaps)

  • 5 tbsp 5 unsalted butter, melted

  • 2 tbsp 2 brown sugar

  • For the Cheesecake Filling:
  • 8 oz 8 cream cheese, softened

  • ½ cup powdered sugar

  • ½ tsp ground cinnamon

  • ¼ tsp ground ginger

  • ¼ tsp ground nutmeg

  • 1 tsp 1 vanilla extract

  • 1 cup 1 heavy whipping cream

  • For Garnish (Optional):
  • Whipped cream

  • Crushed gingerbread cookies

  • Cinnamon stick or mini gingerbread cookies for decoration

Directions

  • Prepare the Crust:
  • In a medium bowl, combine the crushed gingerbread cookies, melted butter, and brown sugar. Mix until the crumbs are evenly coated.
  • Spoon about 2 tablespoons of the mixture into the bottom of each cavity of a mini cheesecake pan or muffin tin lined with paper liners. Press firmly to form a crust. Refrigerate while preparing the filling.
  • Make the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, cinnamon, ginger, nutmeg, and vanilla extract, and mix until well combined.
  • In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  • Assemble the Cheesecakes:
  • Spoon or pipe the cheesecake filling over the prepared crusts, smoothing the tops with a spatula. Refrigerate for at least 3 hours or overnight to set.
  • Decorate and Serve:
  • Before serving, top each mini cheesecake with whipped cream, a sprinkle of crushed gingerbread cookies, and a festive garnish like a cinnamon stick or mini gingerbread cookie.

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