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Gingerbread Oreo No-Bake Mini Cheesecakes

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These Gingerbread Oreo No-Bake Mini Cheesecakes are a festive and easy holiday dessert! With a spiced gingerbread Oreo crust and creamy cheesecake filling, they’re perfect for parties or a delightful holiday treat. No oven required!

Ingredients

Scale
  • For the Crust:
    • 12 Gingerbread Oreos (or similar spiced cookies)
    • 3 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
    • 8 ounces cream cheese, softened
    • ½ cup powdered sugar
    • ½ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 1 cup whipped topping (like Cool Whip), thawed
  • For Garnish (Optional):
    • Crushed Gingerbread Oreos
    • Whipped cream
    • Holiday sprinkles

Instructions

  1. Prepare the Crust:
    • In a food processor, pulse the Gingerbread Oreos until finely crushed.
    • Mix the crumbs with the melted butter until evenly combined.
    • Divide the mixture evenly into 6–8 lined muffin cups or mini dessert cups. Press firmly into the bottom to form the crust. Chill in the refrigerator while you prepare the filling.
  2. Make the Cheesecake Filling:
    • In a medium bowl, beat the cream cheese and powdered sugar until smooth and creamy.
    • Add the vanilla extract, cinnamon, and ginger, and mix well.
    • Gently fold in the whipped topping until fully incorporated.
  3. Assemble the Cheesecakes:
    • Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops with a spatula.
    • Garnish with crushed Gingerbread Oreos, whipped cream, or holiday sprinkles, if desired.
  4. Chill and Serve:
    • Refrigerate for at least 2 hours, or until set.
    • Serve chilled and enjoy!


Notes

  • For a stronger gingerbread flavor, add 1–2 tablespoons of molasses to the cheesecake filling.
  • Use silicone molds or parchment liners for easy removal.
  • These can be made up to 2 days in advance and stored in the refrigerator.