Gingerbread Cottage Cheesecake Jars
Creamy, no-bake Gingerbread Cottage Cheesecake Jars made with cottage cheese, warm holiday spices, and a crunchy gingersnap crust. A festive, easy-to-assemble holiday dessert that comes together in minutes.
Servings 2 jars
Ingredients
Cheesecake Filling:
- 1 cup cottage cheese (I use Good Culture 2%)
- ½ cup Greek yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1-1½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves (or just a pinch if you want it mild)
- Pinch of salt
- Optional but highly recommended: ½ teaspoon molasses for true gingerbread flavor
Crust Layer:
- 6-8 gingersnap cookies (crushed)
- 1-2 teaspoons melted butter (optional — makes a softer, more traditional “crust”)
Toppings:
- Extra gingersnap crumble
- Whipped cream
- Maple drizzle
- Cinnamon dusting
Notes
- The molasses is optional but adds a deeper, more authentic gingerbread flavor if you prefer a stronger spice profile.
- You can assemble these jars in any container you have — small mason jars, Weck jars, or even glasses work great.
- If your mixture seems too thick after blending, add a splash of milk to help it blend smoothly.
- For a sweeter jar, add an extra drizzle of maple syrup on top before serving.
- The filling can be made a day ahead and stored separately; assemble just before serving for the freshest texture.
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