Description

These No Bake Gingerbread Cheesecake Cups are a festive and delightful treat, perfect for the holiday season or any time you crave a creamy, spiced dessert without the need for baking. Featuring a crunchy gingerbread cookie base topped with a smooth and flavorful cream cheese filling infused with non-alcoholic gin extract and warm spices, these cheesecake cups are simple to assemble and sure to impress your guests with their rich taste and charming presentation.

Ingredients

Gingerbread Base

Gingerbread cookies – 1 1/2 cups, crushed
Melted butter – 4 tablespoons

Cheesecake Filling

Cream cheese, softened – 8 oz (about 225 g)
Sour cream – 1/2 cup (120 ml)
Powdered sugar – 1/3 cup (40 g)
Non-alcoholic gin extract – 1 teaspoon
Ground cinnamon – 1/2 teaspoon
Ground nutmeg – 1/4 teaspoon

Topping

Whipped cream – for garnish
Ground cinnamon or crushed gingerbread cookies – for sprinkling

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Instructions

Prepare the Gingerbread Base: Crush the gingerbread cookies into fine crumbs by placing them in a zip-top bag and using a rolling pin or pulsing briefly in a food processor until finely ground.
Mix the Base: In a mixing bowl, combine the crushed gingerbread cookies with melted butter. Stir thoroughly until the crumbs are evenly coated. Evenly distribute this mixture into the bottom of 4 serving cups or jars and press down firmly to form a solid, compact base layer.
Make the Cheesecake Filling: Beat the softened cream cheese in a large bowl until it becomes smooth and creamy. Gradually add the sour cream while continuing to mix until fully incorporated and silky in texture.
Add Sweetness and Flavor: Stir in the powdered sugar, non-alcoholic gin extract, ground cinnamon, and ground nutmeg into the cream cheese mixture. Mix thoroughly until the filling is creamy, smooth, and well combined. Taste and adjust sweetness or spices as desired.
Fill the Cups: Spoon or pipe the cheesecake filling over the prepared gingerbread base in each cup. Use a spatula to level and smooth the tops for an attractive finish.
Chill: Cover the filled cups with plastic wrap or lids. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake filling to set and flavors to meld beautifully.
Top and Serve: Just before serving, garnish each cheesecake cup with a generous dollop of whipped cream. Sprinkle some extra ground cinnamon or crushed gingerbread cookies on top for a festive and appetizing presentation.

Notes

Use softened cream cheese for a smoother filling texture.
If non-alcoholic gin extract is unavailable, you may substitute with a small amount of juniper berry extract or omit entirely for a milder flavor.
Ensure to press the cookie base firmly to prevent it from crumbling when eating.
For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives.
The cheesecake cups can be stored covered in the refrigerator for up to 3 days.