Description
Delicious no-bake gingerbread cheesecake cups perfect for the holiday season.
Ingredients
Scale
- 8 ounces cream cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup gingerbread cookies, crushed
- 1/4 cup molasses
- 1/2 teaspoon salt
Instructions
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar, vanilla extract, ginger, cinnamon, nutmeg, and salt. Mix until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Layer the crushed gingerbread cookies at the bottom of cups.
- Spoon the cheesecake filling over the cookie layer.
- Drizzle molasses on top and garnish with more crushed gingerbread if desired.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Make sure the cream cheese is softened for easy mixing.
- For a spicier flavor, increase the amount of ginger and cinnamon.
- Prep Time: 20 minutes
- Category: dessert
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg