No-Bake Gingerbread Cheesecake Cups | Easy Holiday Dessert Recipe

You catch the smell through the steam vent and suddenly you are starving. That warm spicy perfume of ginger snaps and cinnamon is just teasing your senses. You spot that sweet molasses hint swirling through the mist like a siren call for dessert.

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When you open the lid, you gotta brace yourself for that first hit of sugar and spice. It feels like you stepped into a cozy holiday kitchen even though you just been hanging out in your own place. The steam cues tell you the pressure cooker is doing its part even if this cheesecake don’t technically cook under heat.

You remember how you pressed that crunchy ginger snap crust into the cups. It’s the perfect base for the soft cream cheese and whipped topping layers you whipped together. And that flavor combo melts ya from the inside out, no oven or long wait needed.

The Truth About Fast Tender Results

• You don’t need long cooking times for a creamy no-bake cheesecake done right.
• Pressure cooker’s broth depth and steam create just enough environment for chilling with no risk of melting your mix.
• Using steam cues helps you know exactly when to take out your cups before things get soggy.
• The float valve signals your cooker’s ready for slow release or quick release - perfect for timing your chilling.
• Quick release works great to stop steam and cool down fast for dessert setting.
• Slow release keeps it mellow if you wanna avoid any fridge shocks to your texture.
• Simple ingredients blend nicely in no time thanks to the enclosed pressure.

Your Simple Ingredient Checklist

• ½ cup crushed ginger snap cookies (about 10)
• 1 ½ tablespoons melted butter
• 5 ounces soft cream cheese
• 8 ounces Cool Whip divided
• 1 ½ tablespoons molasses
• ⅛ teaspoon ginger
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 2 tablespoons powdered sugar
• Sprinkles and small gingerbread candies for garnish

These ingredients are straightforward and most folks have at least some in the pantry already. You gotta crushed ginger snaps for that crunchy, spicy crust that holds the whole thing together real good. Then the melted butter gives it that buttery touch to stick tight.

The cream cheese brings the tang and creaminess you need to feel like you eating a proper cheesecake. Cool Whip is split up to fold into that cheesecake mix for fluff and to top it off for a nice light finish. The molasses plus ginger, cinnamon, and nutmeg? Well, that’s what gets your taste buds jumpin’ into that holiday cheer.

The Full Pressure Cooker Journey

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1. Start by mixing crushed ginger snap cookies with melted butter in a small bowl until everything’s evenly combined.
2. Press this mix firmly into the bottom of small serving cups to make your crust layer. You want it nice and compact so it holds when you spoon other layers on.
3. In a medium bowl, beat the soft cream cheese until it’s smooth with no lumps. You want it creamy and soft so it blends easy.
4. Add molasses, ginger, cinnamon, nutmeg, and powdered sugar to the cream cheese. Mix all that well until the flavors get friendly together.
5. Gently fold in 6 ounces of Cool Whip to make the cheesecake mixture light and fluffy. Be careful not to overmix here or it’ll deflate.
6. Spoon this cheesecake mix over your crust layer in each cup, smoothing the top a bit.
7. Top each cup with a little dollop of the remaining Cool Whip and sprinkle gingerbread candies or colorful sprinkles on top for decoration.

After making your cups, set them carefully in your pressure cooker basket or trivet over water. Check your cooker’s broth depth is just right to not touch the cups. Close your lid, set to steam, and watch for that float valve to pop up signaling pressure is reached. You do a quick release after a minute or two just to keep things chilled but set.

Valve Hacks You Need to Know

• Use quick release for a fast cool-down so your cheesecake doesn’t lose fluff.
• When doing slow release, watch steam cues carefully so you don’t overcook or melt the cream cheese layer.
• If your cooker has a float valve, use that as a visual cue for when to stop steaming and start cooling.
• Always check your broth depth so cups don’t get submerged; topping with a rack or trivet helps here.

Your First Taste After the Wait

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When you dig your spoon in, that crust is crisp and buttery with just enough snap to contrast the filling. You sense that touch of ginger snap warmth right away mixed with cinnamon and nutmeg teasing your tongue.

The cheesecake layer is so soft and fluffy you almost feel like you biting into a cloud of holiday cheer. Molasses brings a rich depth that rounds out the sweetness perfectly. It’s creamy, smooth, and just spicy enough.

Cool Whip on top gives the perfect airy finish with sprinkles adding a little crunch and fun. You feel the cold from the chilled dessert as it melts in your mouth.

Every bite reminds you of cozy times, the kind of comfort you want in the middle of winter or anytime you need a quick treat without heating up the house.

Keeping Leftovers Fresh and Ready

Cover your leftover cups tight with plastic wrap or a lid so they don’t dry out or pick up fridge smells. Refrigerate them right away and you’ll keep that creamy texture up to three days.

You can also pop the cups in an airtight container if you wanna stack ‘em up and save space in your fridge. Just don’t store near strong smelling foods or your cheesecake might get funky.

If you freeze any leftovers, wrap tightly in plastic and put in a zip-top bag. Thaw overnight in fridge before digging in to keep texture nice and soft.

When you serve leftovers later, you might wanna freshen the top with a new dollop of Cool Whip or some extra sprinkles. It keeps that fresh vibe going so you don’t feel like eating old dessert.

The FAQ Section You Actually Need

• Can I make this cheesecake without a pressure cooker?
  You sure can, but you gotta chill it in the fridge for a couple hours. The pressure cooker helps it set faster and keeps it cozy while you wait.
• What’s the broth depth all about?
  Broth depth means how much water you put in the cooker so it’s just right for steaming, not touching your cups. Too high and dessert gets soggy, too low and you get no steam.
• Why quick release after steaming?
  Quick release stops the steam fast, helping the cheesecake set without melting the Cool Whip or cream cheese texture.
• Any substitute for Cool Whip?
  You can try whipped cream or a non-dairy version. Just keep it divided and fold gently to keep that light fluffy feel.
• Can I add more spices?
  Oh sure, if you love your gingerbread extra spicy, tweak the ginger, cinnamon, and nutmeg to your taste. Just don’t go too crazy or you lose balance.
• How long does this cheesecake keep fresh?
  Keep leftovers covered and chilled and they stay good for up to three days. Beyond that, texture and flavor start to dip.

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No-Bake Gingerbread CheesecakeDeb Attinella

These festive no-bake gingerbread cheesecake cups come together in your pressure cooker using steam for a chilled set. Layers of spiced crust, fluffy molasses cream cheese, and Cool Whip topping make them a cozy quick holiday treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 1 serving

Calories 320 kcal

Equipment

• 1 Mixing bowl medium size

Ingredients

  

Ingredients

• ½ cup crushed ginger snap cookies about 10
• 1 ½ tablespoons melted butter
• 5 ounces soft cream cheese
• 8 ounces Cool Whip divided
• 1 ½ tablespoons molasses
• ⅛ teaspoon ginger
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 2 tablespoons powdered sugar
• sprinkles for garnish
• small gingerbread candies for garnish

Instructions

 

Instructions

• Mix crushed ginger snap cookies with melted butter until evenly combined.
• Press crust mixture into bottom of small serving cups, forming a compact layer.
• In a medium bowl, beat the cream cheese until smooth.
• Add molasses, ginger, cinnamon, nutmeg, and powdered sugar to cream cheese. Mix until well combined.
• Fold in 6 ounces of Cool Whip gently to yield a light fluffy cheesecake filling.
• Spoon the cheesecake mixture over the crust layer in each cup and smooth the top.
• Top each cup with remaining Cool Whip and garnish with sprinkles or gingerbread candies.
• Place cups in pressure cooker basket or trivet over water, close lid, steam until float valve rises, quick release after 2 minutes.

Notes

Refrigerate leftovers covered for up to 3 days. Refresh with additional Cool Whip if needed. Freeze individually wrapped for longer storage.