Can I use canned pears instead of fresh?

Yes, but fresh is always better. If you do use canned pears, make sure to drain them very well and pat dry. Otherwise, they may release too much liquid into your layers. Fresh diced pears give these pear gingerbread dessert cups the best texture and flavor.

How far ahead can I make these cups?

You can assemble them up to 24 hours in advance and keep them covered in the refrigerator. The cream stays stable, and the cookie crumbs hold their texture. Add toppings—like nuts or caramel—just before serving so everything looks neat. This is why they’re one of the best make-ahead holiday dessert cups .

What’s the best jar size for serving?

For single servings, 6–8 oz cups or mason jars are perfect. If you want a buffet-style dessert, layer everything into one clear bowl for a pear gingerbread trifle instead of individual cups. Both look beautiful; it just depends on how you’re serving.

Can I freeze pear gingerbread dessert cups?

Freezing isn’t recommended. Cream cheese and whipped cream fillings don’t thaw well, and pears can turn mushy after freezing. Keep them as a fresh, refrigerated dessert.

How do I keep pears from browning?

Toss diced pears with a little lemon juice and pat them dry before layering. This simple step keeps the fruit bright and prevents the cream from discoloring.

Can I make these gluten-free or dairy-free?

Absolutely. Use certified gluten-free ginger cookies for the crumb base. For dairy-free, use coconut cream instead of whipped cream and a plant-based cream cheese substitute. The cups still look gorgeous and taste festive.

Pear Gingerbread Dessert Cups – 20-Minute No-Bake Holiday Delight

Description

These pear gingerbread dessert cups are layered with spiced cookie crumbs, a light cream cheese mousse, and juicy pears. No-bake, make-ahead, and perfect for Thanksgiving, Friendsgiving, or Christmas gifting.

Ingredients

Scale

12 crisp gingerbread cookies (or gingersnaps), crushed
2 ripe but firm pears, diced (Bartlett or Bosc)
1 tsp lemon juice
8 oz (225 g) cream cheese (or mascarpone), softened
1 cup heavy cream, whipped
1/3 cup powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch nutmeg + ginger
Optional: caramel drizzle, candied ginger, toasted pecans, extra cookie crumbs

Cook Mode Prevent your screen from going dark

Instructions

Crush the cookies. Place in a bag and roll with a pin until sandy with a few pebbles.
Dice pears. Cut into small cubes, toss with lemon juice + cinnamon, and pat dry.
Make the cream filling. Beat cream cheese with powdered sugar + vanilla until smooth. Whip cream separately, then fold into cheese mixture.
Layer the cups. Start with crumbs, add cream, then pears. Repeat once more, ending with cream on top.
Garnish. Sprinkle with cookie crumbs, drizzle caramel, or add nuts/candied ginger.
Chill. Refrigerate for at least 2 hours (up to 24) before serving.

Notes

Make-Ahead: Assemble up to 1 day in advance; add toppings before serving.
Scaling: Double or triple easily (see full article for chart).
Diet Swaps: Use gluten-free cookies for GF; plant-based cream cheese + coconut cream for dairy-free.
Storage: Keep covered in the fridge up to 2 days; do not freeze.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American / Holiday

Nutrition

Serving Size: per serving, 1 cup
Calories: 310 kcal
Sugar: 26 g
Sodium: 120 mg
Fat: 16 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 40 mg