Creamy no-bake gingerbread cheesecake cups with a spiced cookie crust and festive holiday toppings.

Scale

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 cup powdered sugar

1 tsp vanilla extract

Whipped cream

1 1/2 cups gingerbread cookies, crushed

Extra gingerbread cookies

Mini gingerbread men cookies

1/4 cup unsalted butter, melted

1 1/2 cups cream cheese, softened

1 1/4 cups heavy cream

1. Crush gingerbread cookies into fine crumbs.

2. Combine crumbs with melted butter.

3. Press mixture into serving cups.

4. Whip heavy cream until soft peaks form.

5. Beat cream cheese until smooth.

6. Mix in powdered sugar, vanilla, and spices.

7. Fold whipped cream into the cheesecake mixture.

8. Spoon filling over the crust.

9. Smooth the top of each cup.

10. Chill for at least two hours.

11. Top with whipped cream and mini gingerbread cookies.

Store in the fridge for up to three days.

Adjust spices to suit your taste.

Use gluten-free gingerbread cookies if needed.

Keywords: gingerbread, no bake, Christmas dessert, cheesecake cups