Description
These cute little cheesecake cups bring together a cozy spiced gingerbread base and a fluffy, creamy topping—just right for Christmas parties or an easy make-ahead dessert.
Ingredients
Scale
- 1 1/2 cups crushed gingerbread cookies
- 1/4 cup melted unsalted butter
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup whipped cream
Instructions
- Mix the crushed gingerbread cookies with the melted butter until everything is evenly coated and the crumbs hold their shape when pressed.
- Spoon this mixture into your serving cups and press it down gently to form a firm, flavorful crust.
- In another bowl, whip the softened cream cheese with the powdered sugar until the mixture turns smooth and creamy.
- Stir in the ginger, cinnamon, and vanilla, blending until the spices are fully incorporated.
- Gently fold the whipped cream into the cream cheese mixture, keeping it airy and light.
- Add the filling on top of the cookie layer by piping or spooning it into each cup.
- Let the cups chill in the refrigerator for at least two hours so the layers firm up and the flavors meld.
- Before serving, top with a swirl of whipped cream or a pinch of spice, if you want a little extra charm.
Notes
Room-temperature cream cheese makes all the difference in creating a silky filling. Fresh spices give the best holiday warmth. You can easily make these cheesecake cups a day early—they store beautifully in the fridge.
- Prep Time: 20 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 30 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g