Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup molasses
- 1/4 teaspoon salt
- Gingerbread cookies, for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, ground ginger, ground cinnamon, and ground nutmeg. Mix until the crumbs are evenly coated and resemble wet sand.
- Divide the crumb mixture evenly among 4 serving cups, pressing down firmly to create a crust layer at the bottom of each cup.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, molasses, and salt to the cream cheese, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spoon the cheesecake mixture over the crust in each cup, smoothing the top with a spatula.
- Cover the cups with plastic wrap and refrigerate for at least 4 hours or until set.
- Before serving, crumble gingerbread cookies on top of each cheesecake cup for garnish.
Notes
- For a spiced twist, add a pinch of allspice or cloves to the cheesecake mixture.
- You can also substitute the graham cracker crust with crushed ginger snap cookies for an extra ginger flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg