No Bake Gin Extract Gingerbread Cheesecake Cups Recipe
Introduction
These no-bake gin extract gingerbread cheesecake cups are a festive and easy dessert perfect for the holiday season. Combining the warm spices of gingerbread with a light, creamy cheesecake filling, they come together quickly without turning on the oven.
Ingredients
- Gingerbread cookies (enough to make crumbs for bases)
- Melted butter (to bind the cookie crumbs)
- Cream cheese, softened (for the cheesecake filling)
- Heavy whipping cream (to whip and lighten the filling)
- Powdered sugar (to sweeten)
- Vanilla extract (for flavor)
- Non-alcoholic gin alternative (to add a subtle gin flavor)
Instructions
- Step 1: Prepare the gingerbread base by crushing the gingerbread cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with melted butter until the mixture resembles wet sand.
- Step 2: Spoon a layer of the gingerbread mixture into the bottom of serving cups or small jars. Press down firmly to create a solid base and set aside.
- Step 3: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, non-alcoholic gin alternative, and vanilla extract, mixing until well combined.
- Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it to keep the filling light and airy.
- Step 5: Spoon the cheesecake filling over the gingerbread base in each cup. Smooth the tops with a spatula and tap the cups gently on the counter to remove air bubbles and level the filling.
- Step 6: Cover the cups with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, allowing the cheesecake to set.
- Step 7: Before serving, garnish each cheesecake cup with whipped cream, crushed gingerbread, or a slice of candied ginger for a festive touch.
Tips & Variations
- Use gluten-free gingerbread cookies to make this dessert suitable for gluten-intolerant guests.
- For an adult version, substitute the non-alcoholic gin alternative with real gin, adding flavor depth.
- Try adding a pinch of ground ginger or cinnamon to the cheesecake filling for extra spice.
- Use clear plastic cups or small glass jars for an attractive layered presentation.
Storage
Store the cheesecake cups covered in the refrigerator for up to 3 days. They are best eaten chilled but can be left at room temperature for 15–20 minutes before serving to soften slightly. Avoid freezing, as the texture may be affected.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular gin instead of the non-alcoholic alternative?
Yes, you can substitute regular gin if you prefer, but remember this will add alcohol content to the dessert.
How do I soften cream cheese quickly?
Leave the cream cheese out at room temperature for about 30 minutes before starting, or microwave it in short 10-second bursts until soft but not melted.
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No Bake Gin Extract Gingerbread Cheesecake Cups Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 cheesecake cups 1x
Description
These No Bake Gin Extract Gingerbread Cheesecake Cups are a festive and easy-to-make dessert that combines the warm flavors of gingerbread with a light, creamy cheesecake filling infused with a non-alcoholic gin alternative. With a crunchy gingerbread cookie base and a smooth, airy cream cheese topping, these individual cups are perfect for holiday gatherings or a delightful treat any time of year.
Ingredients
Gingerbread Base
- 1 ½ cups gingerbread cookies, crushed into fine crumbs
- 5 tablespoons melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- ⅔ cup powdered sugar
- 2 teaspoons non-alcoholic gin alternative
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the Gingerbread Base: Crush gingerbread cookies into fine crumbs using a food processor or placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with melted butter until the mixture resembles wet sand.
- Layer the Base: Spoon the gingerbread mixture into the bottom of serving cups or small jars. Press firmly to create a solid base and set aside.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth in a mixing bowl. Gradually add powdered sugar, non-alcoholic gin alternative, and vanilla extract, mixing well to combine.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream to keep the cheesecake light and airy.
- Fill the Cups: Spoon the cheesecake filling over the gingerbread base in each cup. Smooth the tops with a spatula and tap the cups gently on the counter to remove air bubbles and ensure an even layer.
- Chill: Cover the cups with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
- Garnish and Serve: Before serving, top each cheesecake cup with whipped cream, a sprinkle of crushed gingerbread cookies, or a slice of candied ginger for a festive touch.
Notes
- For a more intense gingerbread flavor, use homemade gingerbread cookies or add a pinch of ground ginger and cinnamon to store-bought crumbs.
- The non-alcoholic gin alternative adds a botanical complexity but can be replaced with a splash of vanilla or citrus extract if unavailable.
- Be careful when folding the whipped cream into the cream cheese mixture to maintain a light texture.
- These cheesecake cups can be prepared up to two days in advance and stored covered in the refrigerator.
- For garnish variations, consider adding crushed nuts, a drizzle of caramel, or a dusting of cinnamon.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cheesecake, gingerbread cheesecake, holiday dessert, gin extract dessert, easy cheesecake cups, non-alcoholic desserts
