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Gingerbread Cheesecake Cups cut open
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5 from 2 votes

Gingerbread Cheesecake Cups

These easy Gingerbread Cheesecake Cups bring two dessert flavors together for a sweet winter treat !


  • 12 ginger snap cookies
  • 8 oz 1/3 less fat cream cheese, softened to room temperature
  • 5.3 oz container of fat free vanilla Greek yogurt, I used Dannon Light & Fit
  • 3 tablespoons granulated sugar
  • 2 tablespoons molasses
  • 1 teaspoon lemon juice
  • 1 large egg
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves


  • Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a ginger snap in the bottom of each liner.
  • In a large bowl, combine the cream cheese, yogurt, sugar, molasses, lemon juice, egg, cinnamon, ground ginger, allspice, and ground cloves and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly on top of the cookies in the prepared liners and spread flat with a spatula or the back or a spoon. Bake for 16-18 minutes and remove from oven to cool. Once the cheesecake cups have cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least one hour. Serve chilled.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per cheesecake cup:
112 calories, 14 g carbs, 10 g sugars, 5 g fat, 3 g saturated fat, 3 g protein, 0 g fiber, 152 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
3 per cheesecake cup (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)