Description
Delightful no-bake gingerbread cheesecake cups, perfect for the holiday season.
Ingredients
Scale
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
Instructions
- In a bowl, combine gingerbread cookie crumbs and melted butter until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of serving cups or glasses.
- In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Add the ground ginger, cinnamon, and vanilla extract to the cream cheese mixture and mix well.
- Fold in the whipped cream gently until everything is combined.
- Spoon or pipe the cream cheese filling over the crusts in each cup.
- Refrigerate for at least 2 hours before serving to set.
- Garnish with additional spices or whipped cream if desired before serving.
Notes
Use fresh spices for best flavor. Ensure cream cheese is softened to prevent lumps. Adjust sweetness with more powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg