No-Bake Mini Christmas Gingerbread Cheesecake Cups

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If you’re a fan of festive treats without the fuss of turning on the oven, these No-Bake Mini Christmas Gingerbread Cheesecake Cups might just sneak their way into your holiday favorites. Imagine the cozy warmth of gingerbread spices mingling with a creamy filling and crunchy graham cracker base. They’re easy to customize, charmingly festive, and delightfully creamy with just the right touch of warm spices and white chocolate. These little delights are perfect for sharing at a holiday party or simply enjoying as a quiet, sweet moment to yourself after a long day of decking the halls. Whether you’re hosting a gathering or just craving a holiday dessert, this gingerbread cheesecake recipe is so easy and delicious. And, the best part is that they’re a great make-ahead dessert. 

What Makes This Recipe Great

Festive flavor fusion.
The blend of classic gingerbread spices—cinnamon, ginger, nutmeg—paired with the rich, creamy cheesecake filling offers a delightful balance between spice and sweetness that feels like a warm holiday hug.

No oven? No problem.
This recipe skips the oven entirely. If you’ve ever been intimidated by baking cheesecakes or simply don’t want to heat up your kitchen during the holidays, these cups are a lifesaver, coming together quickly with no baking required.

Perfect portion control.
Serving these cheesecakes in mini cups makes them easy to enjoy without overindulging. Plus, they’re adorable and perfect for parties or gifting, making everyone feel a little festive with each bite.

Be sure to try these Fresh Milled Pfeffernusse Cookies or these Fresh Milled Gingerbread Muffins for more Christmas treats!

Overview of Ingredients

Gingerbread Spice Mix
This essential blend brings the classic Christmas flavor to the cheesecake. If you don’t have a pre-made mix, you can combine ground cinnamon, ginger, nutmeg, and a pinch of cardamom. If you’re wary of cardamom, feel free to omit them without losing the signature taste.

Cream Cheese
The star of any cheesecake, providing that creamy, luscious texture. You can use regular or reduced-fat cream cheese depending on your preference. 

White Chocolate
This adds a subtle sweetness and a creamy, smooth texture to the cheesecake batter. 

Graham Crackers They make an ideal crumb base for these cups, lending texture and a burst of spice. If you want to make homemade graham crackers, try these delicious, fresh milled graham crackers!

Tips for Success

#1 Make sure your cream cheese is room temperature
Before mixing, make sure your cream cheese is completely room temperature to avoid lumps and achieve a smooth filling. If it’s too cold, you might end up with a cheesecake that’s a bit grainy instead of silky.

#2 Melt white chocolate gently
White chocolate burns easily, so melt it slowly over a double boiler or at short intervals in the microwave, stirring frequently. This will keep it creamy and perfect for mixing into the batter.

#3 Assemble ahead of time
Since these cups are no-bake, the flavor is stronger the longer they refrigerate. Making these ahead of time is the best way to allow the flavors to marinate and save time to the day you are going to serve them. 

Helpful Tools & Supplies

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Mixers

• Ankarsrum Mixer – A powerhouse kitchen companion with multiple speeds and attachments—ideal for kneading bread dough effortlessly.

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• Bread Bow Knife – Artisan-made with a high-carbon steel blade and cherry wood handle—this knife slices loaves with ease.
• Sourdough Essentials Kit With Starter – Complete starter kit that includes dehydrated sourdough starter, banneton baskets, a dough whisk, scoring lame, and more.

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• Freshly Milled Made Simple Guide – A video-based guide that walks you through milling and baking basics, making the process feel easy and approachable.

Specialty Items

• Dehydrated Sourdough Starter – Just add water and flour to rehydrate this starter—perfect for bakers without an active sourdough culture.
• I Knead Fresh Flour Mug – A charming, handmade 12 oz ceramic mug—great for coffee breaks during dough rising!

Why These Are Worth It

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Equipment:

Mixing Bowls
Electric Mixer or Whisk
Measuring Cups and Spoons
Mini Cheesecake Cups or Small Serving Glasses
Parchment Paper
Small Saucepan or Microwave-safe Bowl for melting chocolate

How to Make No-Bake Mini Gingerbread Cheesecake Cups

Ingredients:

Graham Cracker Crust:

• 13 full graham cracker sheets, crushed (200 grams)
• ½ cup melted butter (115 grams)
• ¼ cup coconut sugar or sugar (37 grams)
• 1 teaspoon ginger
• 1 teaspoon cinnamon

Cheesecake:

• 1 cup white chocolate chips (150 grams)
• 5 ounces softened cream cheese (141 grams)
• ¼ cup softened butter (58 grams)
• ¼ cup sour cream (58 grams)
• 2 tablespoons maple syrup
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• ¼ teaspoon salt

Directions:

• In a large mixing bowl, combine all of the ingredients for the graham cracker crust and stir together. It will be crumbly. 

• Line a muffin pan with liners and evenly divide the graham cracker mixture between 14 cups. Use the bottom of a measuring cup to press the graham cracker into the bottom of the liner to make a firm layer. 

• Melt the white chocolate in the microwave or over a double broiler and allow to come to room temperature.

• In a bowl, beat the cream cheese and butter on high speed until smooth.

• Add the white chocolate, sour cream, maple syrup, ginger, cinnamon, nutmeg, cardamom, and salt and beat until fluffy. 

• Evenly distribute the cream cheese mixture between the 14 cups and spread it out into an even layer.

• Place in the freezer for 15 minutes, then refrigerate for 30 minutes to an hour to fully set. 

Recipe Variations

Add a Citrus Twist:
Mix a little orange or lemon zest into the cheesecake filling for a fresh zing that brightens the spices and adds an extra layer of holiday cheer.

Chocolate Swirl:
Before chilling, gently swirl melted dark or milk chocolate into the cheesecake mixture for a marbled effect and a combination of flavors.

Nutty Crunch:
Top the cups with chopped toasted pecans or walnuts for an added crunch and nutty depth that complements the gingerbread.

Vegan Version:
Use vegan cream cheese, coconut cream instead of heavy cream, and dairy-free white chocolate to make this dessert suitable for plant-based diets.

Gingerbread Latte Cups:
Add a teaspoon of instant coffee or espresso powder into the cheesecake filling to create a warm, cozy gingerbread latte-inspired treat.

​Whipped Cream Topping:

Add a little bit of whipped cream of cool whip to each mini cheesecake cup for an extra bit of creaminess. 

Troubleshooting Common Problems with this Recipe

White Chocolate Seizes While Melting
White chocolate can seize if it comes into contact with even a small amount of water. Keep all utensils and bowls completely dry, and melt it slowly over low heat.

Crumbs Are Soggy
If the crumbs get soggy quickly, ensure they are cooled properly after toasting and use just enough buttery mixture to hold them together without over-saturating.

Cheesecake Cups Sweat
Sometimes moisture collects on the cups after refrigeration. Keep the dessert covered and serve shortly after removing from the fridge to minimize condensation.

Difficult to Portion Out Filling
If the filling is too stiff to spoon nicely into cups, gently warm it for a few seconds in the microwave or give it a quick whisk to soften before portioning.

Freezing & Storing Leftovers

Freezing:
You can freeze these mini cheesecake cups by wrapping them tightly in plastic wrap and placing them in an airtight container. Freeze for up to 1 month, and thaw them overnight in the refrigerator before serving. Note that the texture might change slightly after freezing but they’ll still taste delightful.

Storing:
Keep the cheesecake cups refrigerated in an airtight container for up to 5 days. Covering them well helps prevent them from drying out or becoming dull.

Extra FAQs

What type of cream cheese works best?
Regular full-fat cream cheese is best for texture and flavor, but you can try lighter or vegan versions if needed — just keep in mind the texture might vary slightly.

Can I use a food processor to make the crumb base?
Yes, a food processor can quickly turn your graham crackers into crumbs. Just pulse a few times to avoid over-processing into a powder.

How long do these mini cheesecakes need to chill?
At least 1 hour in the fridge is ideal to let the filling set properly, but overnight chilling will give an even better, firm texture.

Can I prepare these cups several days ahead?
You can prepare the filling and base separately and assemble up to a day in advance to keep the crumbs crisp, then chill as a whole dessert before serving.

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