No-Bake Mini Christmas Gingerbread Cheesecake Cups

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.

Course Dessert

Cuisine American

Keyword gingerbread cheesecake cups

Prep Time 30

Chill Time 1

Total Time 1 30

Servings cups

Calories 274kcal

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

Instructions

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 a ⅓ 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 until smooth.
Add the white chocolate, sour cream, maple syrup, ginger, cinnamon, nutmeg, cardamom, and salt and beat until fluffy.
Evenly distribute the filling 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.

Nutrition