I love how simple these cheesecake cups are—no oven, no water bath, and no stress. They’re individual portions, so I don’t need to worry about slicing or serving, and they’re packed with cozy spices like ginger, cinnamon, and nutmeg. The best part? I can make them ahead and they taste even better after chilling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the No-Bake Graham Cookie Crust: 200 grams graham cookie crumbs 48 grams brown sugar 90 grams unsalted butter, melted 1 teaspoon ground ginger ½ teaspoon ground cinnamon 1 teaspoon lemon zest
For the No-Bake Gingerbread Cheesecake Filling: 155 grams white baking chocolate 130 grams cream cheese, softened (full-fat, block style) 70 grams unsalted butter, room temperature 45 grams sour cream 1 teaspoon ground ginger ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cardamom ½ teaspoon vanilla extract 1/16 teaspoon sea salt
Directions
Make the Crust:
I melt the butter in the microwave in 15-second intervals until fully melted.
In a bowl, I combine the melted butter with the graham crumbs, brown sugar, lemon zest, and spices, stirring until the mixture holds together.
I divide the crust evenly into paper-lined cupcake cavities, pressing down firmly to create a solid base. Then, I chill it in the fridge while preparing the filling.
Make the Cheesecake Filling: 4. I melt the white chocolate in a heat-proof bowl over a pot of gently simmering water (without letting the bowl touch the water). Once smooth, I let it cool to room temperature. 5. I soften the cream cheese in the microwave for 10 seconds, just until spreadable. 6. In a mixing bowl, I whip the room-temperature butter until fluffy. 7. I mix in the softened cream cheese until just combined, then gently fold in the white chocolate, sour cream, spices, vanilla, and salt. The mixture should be smooth and creamy.
Assemble the Cheesecake Cups: 8. I spoon the cheesecake filling evenly into each prepared cupcake liner over the chilled crust. 9. I place the tray in the freezer for 15 minutes to help it set quickly, then transfer it to the fridge for at least another 15 minutes. 10. For the best texture, I chill them for a full hour before serving. To remove them, I run a butter knife gently along the edges and lift them out, then peel off the liners. 11. Just before serving, I top each with whipped cream and a light dusting of cinnamon.
Servings and timing
This recipe yields 10 individual cheesecake cups. Prep Time: 40 minutes Chill Time: 30 minutes Total Time: 1 hour 10 minutes Calories per serving: Approx. 300 kcal
Variations
When I want a stronger holiday flavor, I swap the graham crumbs for crushed gingerbread cookies and skip the lemon zest and extra spices in the crust. I’ve also tried topping them with caramel drizzle or crushed gingersnaps for texture. To make them dairy-free, I use dairy-free cream cheese, white chocolate, and butter—still delicious with a slight adjustment in consistency.
Storage/reheating
I store these cheesecake cups in an airtight container in the fridge, where they stay fresh for up to 3 days. They’re not meant to be reheated, but they do hold up well when made a day ahead. I wouldn’t recommend freezing them, as the texture can become grainy once thawed.
FAQs
Can I make these ahead of time?
Yes, I often make them the night before. Chilling overnight allows the flavors to develop, and the texture sets up beautifully.
Can I use gingerbread cookies instead of graham crackers?
Absolutely. I just omit the lemon zest and spices from the crust if I’m using gingerbread cookie crumbs—they already bring a lot of flavor.
Can I use spreadable cream cheese?
No, I always stick with full-fat block cream cheese. Spreadable versions are too soft and won’t hold the structure of the cheesecake.
What’s the best way to crush the cookies?
I place the graham crackers in a Ziploc bag and use a rolling pin to crush them finely. It’s quick and mess-free.
Can I skip the white chocolate?
The white chocolate adds structure and sweetness, so I wouldn’t skip it. But if needed, I reduce it slightly and add a tablespoon of powdered sugar to compensate.
Conclusion
These No-Bake Gingerbread Cheesecake Cups are one of my favorite holiday desserts to make—and to eat. They’re creamy, festive, and full of warm winter spice. I love how easy they are to prepare without turning on the oven, and they always bring joy to the dessert table. Whether for Christmas Eve or a casual winter night in, they’re a sweet, spiced treat worth savoring.
Festive and creamy holiday cheesecake cups made with warm gingerbread spices and a buttery graham crust—no oven required!
Ingredients
No-Bake Graham Cookie Crust
200 grams graham cookie crumbs*
48 grams brown sugar
90 grams unsalted butter, melted
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon lemon zest
No-Bake Gingerbread Cheesecake Filling
155 grams white baking chocolate
130 grams full-fat cream cheese (softened)*
70 grams unsalted butter, room temperature
45 grams sour cream
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/16 teaspoon sea salt
Tools
Handheld mixer
Spatula
Heat-proof bowl
Cupcake tray
Paper cupcake liners
Instructions
Make the No-Bake Graham Cookie Crust
Melt butter in the microwave in 15-second intervals on medium heat.
In a bowl, mix melted butter, graham cookie crumbs, brown sugar, spices, and lemon zest until well combined.
Distribute mixture evenly into cupcake liners placed in a cupcake tray, pressing firmly to create a compact crust.
Chill in the fridge while preparing the cheesecake filling.
Make the No-Bake Gingerbread Cheesecake Filling
5. Melt white chocolate in a heat-proof bowl over a pot of simmering water (double boiler method). Stir until smooth and let cool to room temperature.
6. Soften cream cheese in the microwave (10 seconds on medium heat).
7. Whip room temperature butter until fluffy using a handheld mixer.
8. Add softened cream cheese to the butter and mix until just combined.
9. Fold in the cooled white chocolate, sour cream, spices, vanilla extract, and sea salt. Stir gently until fully combined.
Assemble
10. Spoon cheesecake filling over the chilled crusts in the cupcake tray, smoothing tops with a spatula.
11. Freeze for 15 minutes to set, then move to the fridge for 15 additional minutes before removing.
12. Gently remove cups from the tray using a butter knife. Peel off the liners.
13. Top with whipped cream and a light dusting of cinnamon right before serving.
Notes
To make graham cookie crumbs: Crush graham crackers in a sealed Ziploc bag using a rolling pin.
For a gingerbread twist, substitute graham crumbs with crushed gingerbread cookies and omit lemon zest and spices.
Always use full-fat cream cheese in block form—cream cheese spread is too soft.
Store in an airtight container in the fridge for up to 3 days.
