Description
Delightful no-bake cheesecake cups layered with creamy cheesecake and a crunchy gingerbread bottom, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup crushed gingerbread cookies
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup whipped cream
Instructions
- In a bowl, combine crushed gingerbread cookies and melted butter until well blended. Spoon mixture into the bottom of serving cups, pressing down to form a crust.
- Beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg. Mix until creamy.
- Gently fold in whipped cream into the cheesecake mixture to maintain airiness.
- Spoon cheesecake mixture over the gingerbread crust in each cup and refrigerate for at least 2 hours to set. Top with whipped cream and gingerbread decorations before serving.
Notes
Store leftovers in the refrigerator for up to 3 days. Avoid adding decorations until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 16g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg