Description
An irresistible, quick holiday treat that delivers cozy gingerbread flavor without heating the oven.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1–2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 12–16 gingerbread cookies, crushed
Instructions
- Chill your mixing bowl and whisk in the fridge for 10–15 minutes if possible.
- In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Add the ground ginger, cinnamon, and nutmeg; mix until well combined.
- Layer crushed gingerbread cookies in the bottom of small cups.
- Spoon the cheesecake mixture over the cookie layer.
- Repeat the layers until the cups are filled.
- Refrigerate for at least 2 hours to set.
- Before serving, top with additional crushed gingerbread cookies and festive decorations.
Notes
The recipe can be customized with different cookie bases and spices. Consider adding optional ingredients like orange zest or chocolate chips for variation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg