Gingerbread Cheesecake Crumble Cups
Gingerbread Cheesecake Crumble Cups are the ultimate festive treat, combining creamy cheesecake with spiced gingerbread crumbles for a delightful dessert experience. Each cup features a buttery crumble base topped with rich cheesecake and a sprinkle of additional gingerbread crumbs for that perfect crunch. Whether you’re celebrating the holidays or simply indulging in comfort food, these cups are sure to impress your guests and satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup gingerbread cookies, crushed
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- Whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine crushed gingerbread cookies with melted butter until moistened.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one by one, mixing after each addition. Stir in vanilla, cinnamon, and nutmeg.
- In cupcake liners or small dessert cups, layer gingerbread crumb mixture and cheesecake filling alternately.
- Bake for 20-25 minutes until set but slightly jiggly in the center. Cool completely before refrigerating for at least two hours.
- Serve chilled, topped with whipped cream and extra gingerbread crumbs if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Swap gingerbread spices with pumpkin spice for a seasonal twist. Add chocolate chips to the cheesecake layer for extra indulgence. Store leftovers in an airtight container in the fridge for up to three days.