Description
Deliciously creamy gingerbread cheesecake cups that are easy to make and perfect for the holiday season.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup gingerbread cookies, crushed
- ½ cup whipped cream, for topping
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, ginger, cinnamon, nutmeg, and salt. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- In serving cups, layer the crushed gingerbread cookies and the cheesecake mixture.
- Top with additional whipped cream and crushed gingerbread cookies if desired.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- This recipe can be made a day in advance for optimal flavor.
- Feel free to substitute the gingerbread cookies with other cookies for a different flavor.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg