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No-Bake Gingerbread Cheesecake Jars

Individual desserts featuring a crunchy gingersnap crust layered with airy, spiced gingerbread cheesecake mousse, topped with whipped cream and a mini cookie.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6 jars
Course: Dessert
Cuisine: American, Holiday
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust Layer
  • 1.5 cups gingersnap cookies finely crushed
  • 4 tbsp unsalted butter melted
  • 1 tbsp brown sugar
Gingerbread Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup brown sugar packed
  • 0.25 cup molasses fancy, not blackstrap
  • 1 tsp vanilla extract
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup heavy whipping cream very cold
Topping
  • 1 cup heavy whipping cream very cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • mini gingerbread men cookies for garnish

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 6-8 small glass jars or ramekins
  • Piping bags

Method
 

  1. Combine crushed gingersnaps, melted butter, and 1 tbsp brown sugar. Press firmly into the bottom of 6-8 jars. Chill.
  2. Whip 1 cup of cold heavy cream to stiff peaks. Set aside in fridge.
  3. Beat softened cream cheese and 1/2 cup brown sugar until smooth. Add molasses, vanilla, and all spices; beat until combined.
  4. Gently fold the whipped cream into the cream cheese mixture until smooth and combined into a mousse.
  5. Pipe the mousse into the jars over the crust. Cover and refrigerate for at least 4 hours to set.
  6. Before serving, whip the remaining heavy cream with powdered sugar and vanilla to soft peaks.
  7. Top each jar with whipped cream, a dusting of nutmeg, and a mini gingerbread cookie.

Notes

Total time does not include the required 4-hour minimum chilling time. These can be made up to 24 hours in advance; add the final whipped cream topping just before serving.