Christmas dessert doesn’t need to take up oven space—or the rest of your afternoon. These no-bake Mini Gingerbread Cheesecakes have a gingersnap crust, a creamy spiced filling, and a crunchy candied pecan topping. Make them ahead, let the fridge do its thing, and cross dessert off the holiday list. We’ve got enough going on in December.

mini gingerbread cheesecake on a white plate on the counter

Prep Time: 30 minutes
Chill Time: At least 5 hours, plus 15–30 minutes for the crust
Total Time: About 6 hours; allow overnight for a longer chill
Servings: 12

Crust Ingredients

453 g ginger snap cookies( 1 box of Nabisco Ginger Snap Cookies)
1 cup butter (softened)

Cheesecake Filling

16 ounces cream cheese softened
16 ounces sweetened condensed milk
1 tsp ground ground cinnamon
1 tsp ground ground ginger
1 tsp ground ground nutmeg
1 tsp vanilla extract
l1 tsp emon juice

Candied Pecans

½ cup pecans chopped
3 Tbsp butter
3 Tbsp brown sugar

cream cheese, ginger snap cookies, butter, condensed sweetened milk, ground ginger, ground cinnamon, ground nutmeg, whole pecans, vanilla extract, lemon juice and brown sugar in muffin paper cups in a muffin tin on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions

Step 1: Place the gingersnap cookies in a food processor and pulse into fine crumbs. Add the butter and process until combined. If using a small food processor, prepare the crust mixture in two batches.

Step 2: Line a standard 12-cup muffin tin with paper liners. Divide the crust mixture among the liners, using approximately 2 tablespoons per cup. Press firmly into the bottom of each liner. Refrigerate for 15–30 minutes while you prepare the filling.

bottom gingerbread crust layer in paper muffin cups in a pink muffin tin on the counter.

Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, brown sugar, vanilla extract, lemon juice, cinnamon, ginger, and nutmeg. Mix until smooth and thoroughly combined.

Step 4: Spoon approximately 2 tablespoons of filling over each chilled crust, dividing the filling evenly among the 12 cups. Smooth the tops. Refrigerate for at least 5 hours, or overnight, until set.

Gingerbread cheesecake filling in muffin tin paper cups in a pink muffin tin on the counter. Some cups have only gingerbread crust-no filling yet.

Gingerbread cheesecake filling in muffin tin paper cups in a pink muffin tin on the counter

Step 5: While the cheesecakes chill, prepare the candied pecans. Melt the butter in a saucepan over medium-low heat. Add the pecans and stir for 2 minutes. Add the brown sugar and continue stirring until it melts and coats the pecans. Transfer to a parchment-lined plate and cool completely, then break into small pieces.

Step 6: Keep the cheesecakes refrigerated until ready to serve. Carefully remove the paper liners, if desired, and top with the cooled candied pecans just before serving.

mini gingerbread cheesecakes topped with candied pecans in a pink muffin tin on the white counter

mini gingerbread cheesecakes topped with candied pecans on a good platter on the white counter

🍋 Simply Made Suggestions

Start with softened cream cheese: This helps the filling blend smoothly without lumps.
Plan ahead: Allow at least 5 hours for the filling to set. You can also prepare the cheesecakes the day before serving.
Keep the topping crunchy: Store the cooled candied pecans separately and add them just before serving.
Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Keep chilled until serving.

🎁 Before You Go…

Need another sweet treat for the holiday table? Explore our entire Holiday Desserts Collection.