Description
These no-bake gingerbread cheesecake cups are a delightful and easy dessert that captures the warm flavors of gingerbread, perfect for any season.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 package gingerbread cookies, crushed
- 1/4 cup melted butter
Instructions
- In a bowl, mix crushed gingerbread cookies with melted butter until combined. Press the mixture into the bottom of serving cups to form a crust.
- In another bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, and spices; mix until glossy and free of lumps.
- In a separate bowl, whip heavy cream until soft peaks form. Gently fold it into the cream cheese mixture.
- Layer the cream cheese mousse over the cookie crust in the cups.
- Refrigerate for at least 2 hours before serving.
- Optional: Top with whipped cream and additional crushed gingerbread cookies before serving.
Notes
For a richer chocolate flavor, fold in melted dark chocolate. For citrus brightness, add orange zest to the filling.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: gingerbread, cheesecake, no-bake, dessert, holiday