No Bake Gingerbread Mini Cheesecake Cups

Prep Time 15 minutes
Total Time 15 minutes
Servings 4


  • Klarbrunn Pineapple Coconut Sparkling Water for serving
  • ¾ cup Gingersnap Cookies crushed
  • 2 tbsp. Melted Butter
  • 6 oz. Cream Cheese softened
  • 6 oz. Frozen Cool Whip thawed
  • ¼ cup Maple Syrup or to taste
  • 1 ½ tbsp. Molasses
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Ground Ginger
  • ¼ tsp. Ground Nutmeg
  • 3-4 tbsp. Powdered Sugar
  • 1 cup Heavy Cream
  • 1 tsp. Vanilla Extract
  • Sprinkles for decorating
  • Gingerbread Cookies for decorating


  • In a large re-sealable bag, add the gingersnap cookies. Seal tightly and use a wooden kitchen hammer or back of a wooden spoon to crush finely. Add the melted butter and shake until the crumbs are moist.
  • Add the gingersnap crust into 4-6 individual serving glasses. Place in the fridge to set.
  • In the bowl of a stand mixer, add the cream cheese, maple syrup, molasses, cinnamon, ginger, and nutmeg. Mix until smooth and cream.
  • Add in the cool whip and mix on LOW until fully incorporated. Transfer to a piping bag or spoon on top into the glasses on top of the gingersnap cookies crust.
  • In a separate mixing bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks. Spoon on top of the gingerbread cheesecake filling.
  • Garnish with sprinkles and more crushed gingersnap cookies.
  • Enjoy with Klarbrunn Pineapple Coconut Sparkling Water for a refreshing complimentary drink!