Description
Delightful no-bake cheesecake cups with a spiced gingerbread crust, perfect for the holiday season.
Ingredients
- 1 and 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
Instructions
- Combine gingerbread cookie crumbs with melted butter in a mixing bowl until it resembles wet sand.
- Press the crumb mixture into the bottom of serving cups or glasses.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
- Add ground ginger, ground cinnamon, and vanilla extract to cream cheese mixture and mix until combined.
- Gently fold in whipped cream into the cheesecake mixture.
- Spoon or pipe the cheesecake filling over the crust in each cup.
- Refrigerate for at least 2 hours to set.
- Garnish with spices or whipped cream before serving.
Notes
Use room temperature cream cheese for a smoother mixture. Adjust the sweetness to your liking.