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
Scale
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
