In a medium bowl, combine 1 cup crushed gingersnap crumbs and 4 tablespoons melted unsalted butter. Stir until the mixture resembles wet sand. Set aside.

Using 2 tablespoons of the crust mixture per serving, press it firmly into the bottom of six small dessert cups.

In a large mixing bowl, beat 8 ounces of softened cream cheese with 1/2 cup powdered sugar, 1/4 cup molasses, and 1 teaspoon each of ground ginger, cinnamon, nutmeg, and cloves for 2-3 minutes until smooth.

Gently fold in 1 cup of cold whipped cream until uniform, being careful to maintain lightness.

Spoon a layer of filling over the crust in each cup, fill halfway, then repeat layers, finishing with filling.

Chill in the refrigerator for at least 2 hours before serving. These can last in the fridge for up to 3 days.