Gingerbread Cheesecake Mini Cups (no bake)

Gingerbread Cheesecake Mini Cups (no bake)

No-Bake Gingerbread Cheesecake Mini Cups is the perfect easy holiday dessert! Individual mini cups no-bake cheesecakes, decorated festively for Christmas with little gingerbread man! 

Gingerbread Cheesecake Mini Cups (no bake)
Gingerbread Cheesecake Mini Cups (no bake)

Stop the presses!  I hope you haven’t decided all your holiday desserts yet because you are going to love this easy, mini no-bake gingerbread cheesecake recipe.  They come together quickly and make a great addition to your festive table that your family and guests will love.  So go ahead and still make all the cookies you want, but leave room for these super cute mini desserts!

Gingerbread Cheesecake Mini Cups (no bake)
Gingerbread Cheesecake Mini Cups (no bake)

To make this recipe you will need gingerbread cookies. The ones I use in the recipe is the ones I made last Christmas. You can get the recipe HERE . I never ate any other cookies especially when these are gluten free and keto based cookies.

What you will need to make this:

  • Cream Cheese, softened and room temp
  • Gingerbread cookies
  • Butter, melted
  • Vanilla extract
  • Cinnamon
  • Monkfruit powdered sweetener (or your favorite sweetener)
  • Molasses
  • Dried Ginger
  • Nutmeg

The ganache topping:

  • Lily’s Dark Chocolate
  • Coconut oil Or heavy cream

Homemade Whipped Cream

  • Heavy Cream
  • Monkfruit powdered sweetener

Step by Step to make this:

Step One

Grab the ingredients – cream cheese, powdered sugar, 2-3 gingerbread cookies, dried ginger, molasses, vanilla extract and cinnamon- put into the blender and mix till its well blended. You will have some pieces of the cookie in the mixture. If you don’t want that, than blend the cookies first and add the ingredients after.

Step Two

To make the crust for this recipe- 3 gluten free graham cookies, 2 gingerbread cookies, walnuts or pecans, 1/2 stick of butter, melted. Pulse the ingredients until you the texture you would like for your crust

Step Three

Melt the chocolate with the coconut oil in the microwave and mix well. You can use heavy cream as substitute and does make it thicker. After that make your homemade whipped cream and put in the refrigerator until the layering begins with the dessert.

Step Four

Let the layering begin-

  • First layer- scoop 1 tablespoon of the crust mixture to the bottom of the cup and spread it evenly. Leave about 1/4 reserved to be used to sprinkle on top of the dessert.
  • Second layer- scoop 2 tablespoons of the gingerbread mixture and spread it evenly
  • Third layer- spread the melted chocolate on top. You can put as little or as much on the layer based on how much you like chocolate
  • Than sprinkle some of the crust mixture and a little bit of whipped on top. Garnish with a dark chocolate piece or a gingerbread cookie
  • Chill until served. These desserts are good for 4 to 5 in the refrigerator.

After they have been chilled and get your hands on these, the taste of these are amazing. The best thing about this recipe, you can make dairy free and vegan.

Can I substitute anything on this recipe?

No cream cheese– You can make it dairy free but substituting the cream cheese with vegan or dairy free cream cheese.

No butter– replace with dairy free butter or ghee

No whipped cream– You can use coconut milk as a replacement to make this a dairy free whipped cream. You can use my Coconut Whipped Cream recipe HERE.

No coconut Oil- You can use heavy cream or 1/2 stick of butter to help melt the chocolate

Gingerbread Cheesecake Mini Cups (no bake)

Recipe by Lucy ChesnaCourse: Dessert, HolidayCuisine: American
Servings

6

servings
Prep time

20

minutes
Calories

225

kcal
Resting Time

15

minutes
Total time

30

minutes

No-Bake Gingerbread Cheesecake Mini Cups is the perfect easy holiday dessert! Individual mini cups no-bake cheesecakes, decorated festively for Christmas with little gingerbread man! 

Ingredients

  • Gingerbread Cheesecake Filling
  • 4 oz Cream Cheese softened and room temp

  • 2-3 gingerbread cookies, crushed

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 1 tablespoon monkfruit sweetener or your favorite keto-approved sweetener

  • 1 tablespoon molasses or no sugar maple syrup

  • Gingerbread Crust
  • 3-4 gingerbread cookies, break it up into pieces

  • 1/4 cup walnuts or pecans

  • 1/2 stick of butter, melted

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/2 teaspoon nutneg

  • Chocolate Ganache
  • 2 cups of Lily’s chocolate

  • 2 tablespoons coconut oil ( or 1/3 cup heavy cream or 1/2 stick of melted butter)

  • Whipped Cream
  • 1/2 cup heavy cream

  • 3 tablespoons powered sugar

  • 1/2 teaspoon vanilla extract

Directions

  • Step One
  • Grab the ingredients – cream cheese, powdered sugar, 2-3 gingerbread cookies, dried ginger, molasses, vanilla extract and cinnamon- put into the blender and mix till its well blended. You will have some pieces of the cookie in the mixture. If you don’t want that, than blend the cookies first and add the ingredients after.
  • Step Two
  • To make the crust for this recipe- 3 gluten free graham cookies, 2 gingerbread cookies, walnuts or pecans, 1/2 stick of butter, melted. Pulse the ingredients until you the texture you would like for your crust
  • Step Three
  • Melt the chocolate with the coconut oil in the microwave and mix well. You can use heavy cream as substitute and does make it thicker. After that make your homemade whipped cream and put in the refrigerator until the layering begins with the dessert.
  • Step Four
    • First layer- scoop 1 tablespoon of the crust mixture to the bottom of the cup and spread it evenly. Leave about 1/4 reserved to be used to sprinkle on top of the dessert.Second layer- scoop 2 tablespoons of the gingerbread mixture and spread it evenlyThird layer- spread the melted chocolate on top. You can put as little or as much on the layer based on how much you like chocolateThan sprinkle some of the crust mixture and a little bit of whipped on top. Garnish with a dark chocolate piece or a gingerbread cookieChill until served. These desserts are good for 4 to 5 in the refrigerator.

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