No-Bake Gingerbread Cheesecake Cups for the Easiest Holiday Treat

Isn’t it nice when a holiday dessert feels both festive and completely stress-free? This time of year, our schedules are already packed to the brim, and the thought of turning on the oven can feel like one chore too many. That’s exactly why these No-Bake Gingerbread Cheesecake Cups are my go-to. They give you all the cozy, spiced flavor of the season without any of the baking fuss. They’re the perfect little treat to have waiting in the fridge when friends stop by, and I promise they’ll make your whole kitchen smell like Christmas. So good.

Top Reasons To Make It

• No Oven Required: Perfect for hot kitchens or when you simply don’t have the time or energy to bake.
• Incredibly Easy: The process is mostly mixing and spooning—a fantastic recipe to make with little helpers in the kitchen.
• Make-Ahead Marvel: You can whip these up a full day or two before your event, freeing up your precious time.
• Individual Portions: Everyone gets their own perfect little dessert, which is always a hit at parties.

Ingredients

• 1 1/2 cups graham cracker crumbs: Forms the sweet, sturdy base for our cups.
• 6 tablespoons salted butter, melted: Binds the crumbs together for the perfect crust.
• 16 ounces cream cheese, softened to room temperature: The rich, creamy foundation of the filling.
• 3/4 cup packed brown sugar: Adds a deep molasses sweetness that pairs perfectly with the spices.
• 1 teaspoon vanilla extract: Provides a warm, classic flavor base.
• 2 teaspoons ground ginger: The star spice for that signature gingerbread warmth.
• 1 teaspoon ground cinnamon: Adds a familiar, cozy holiday spice note.
• 1/4 teaspoon ground cloves: Offers a hint of deep, aromatic spice.
• 1/4 teaspoon ground nutmeg: Brings a little extra warmth and complexity.
• 1 cup heavy whipping cream: Whipped to stiff peaks to lighten the filling and make it fluffy.
• Optional toppings: whipped cream, crushed gingersnaps, or a sprinkle of cinnamon.

Instructions

1. Begin by making the crust. In a medium bowl, stir together the graham cracker crumbs and melted butter until the mixture resembles wet sand.
2. Divide the crumb mixture evenly between 8 small jars, cups, or ramekins. Use the back of a spoon to press it down firmly into an even layer. Pop them in the refrigerator to set while you make the filling.
3. In a large bowl, use an electric hand mixer to beat the softened cream cheese and brown sugar together on medium speed until it’s completely smooth and no lumps remain. This should take about 2-3 minutes.
4. Beat in the vanilla extract, ginger, cinnamon, cloves, and nutmeg until the spices are fully incorporated.
5. In a separate, clean bowl, beat the heavy whipping cream on high speed until stiff peaks form. This means when you lift the beaters out, the cream will hold a firm, upright peak.
6. Gently fold the whipped cream into the spiced cream cheese mixture. Be patient and use a spatula to fold in a figure-eight motion until no white streaks are left.
7. Remove your cups from the fridge. Spoon or pipe the filling over the chilled crusts.
8. Cover them gently and refrigerate for at least 4 hours, though overnight is best. This chilling time is crucial for the flavors to meld and the texture to become perfectly sliceable and firm.
9. Just before serving, add your favorite toppings like a dollop of whipped cream and a sprinkle of extra cinnamon.

Variations & Substitutions

• Graham Cracker Swap: For a stronger ginger flavor, use crushed gingersnap cookies instead of graham crackers for the crust.
• Dairy-Free Option: Use your favorite plant-based cream cheese and coconut cream (chilled overnight) in place of the dairy products.
• Lighter Version: You can use Neufchâtel cheese instead of full-fat cream cheese for a slightly lighter filling.
• Flavor Twist: Add a tablespoon of molasses to the filling for an even deeper, darker gingerbread taste.

Serving Ideas & Pairings

These individual cheesecake cups are a dream for holiday parties and gatherings. I love setting up a little topping bar with crushed peppermints, chocolate shavings, and caramel sauce so everyone can customize their own. They pair beautifully with a hot mug of coffee after a big holiday dinner or a glass of cold milk for the kids. And they make for such lovely, easy Christmas party desserts placed right on the buffet table.

Storage & Reheating

These cheesecake cups store beautifully. Keep them covered tightly in the refrigerator for up to 4 days. They also freeze wonderfully for up to 2 months. Just place them in a single layer on a baking sheet to freeze solid first, then you can stack them in a container. Thaw in the refrigerator overnight before serving. There’s no need to reheat—they are meant to be enjoyed cold!

Pro Tips For Success

• Let your cream cheese soften on the counter for a good hour. This is the secret to a silky-smooth filling with no lumps.
• Chill your mixing bowl and beaters before whipping the cream. A cold bowl helps the cream whip up faster and get those perfect stiff peaks.
• Don’t rush the chilling time. I know it’s hard to wait, but that 4-hour minimum is what gives these their perfect cheesecake texture.
• When folding, be gentle! Too much stirring will deflate all the air you just whipped into the cream.
• Honestly, if you’re not a fan of cloves, you can easily leave them out. The dessert will still be delicious.
• For the neatest presentation, use a piping bag to add the filling to the cups.

Frequently Asked Questions

• Can I make one big cheesecake instead of individual cups? Absolutely! Just press the crust into a 9-inch springform pan and spread the filling on top. You’ll need to chill it for at least 6 hours, preferably overnight.
• My filling is a bit soft. What happened? This usually means the cream wasn’t whipped to stiff peaks, or the cream cheese wasn’t quite soft enough to blend smoothly. It will still taste amazing!
• Are these Christmas treats easy to make with kids? They are one of the best easy holiday treats to make with kids! They can help crush the crackers, measure spices, and spoon the layers. It’s a wonderful way to make holiday memories together.
• Can I use pre-made whipped topping instead? You can, though the texture will be a bit lighter and sweeter. Use an 8-ounce tub, thawed, and fold it into the spiced cream cheese mixture.