Description
Delight in these no-bake gingerbread cheesecake cups that combine the rich flavor of gingerbread with a creamy cheesecake texture, perfect for holiday gatherings.
Ingredients
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz 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
- Mix gingerbread cookie crumbs and melted butter in a bowl until it resembles wet sand.
- Press the mixture evenly into the bottom of individual serving cups to form a crust.
- In a separate bowl, beat softened cream cheese and powdered sugar together until smooth.
- Add ground ginger, ground cinnamon, and vanilla extract to the cream cheese mixture; blend well.
- Carefully fold in the whipped cream until fully combined.
- Spoon or pipe the cream cheese filling over the crust in each cup.
- Refrigerate cups for at least 2 hours to set.
- Garnish with additional spices or whipped cream if desired before serving.
Notes
Chill longer for best results, and use transparent cups for visual appeal. Pair with warm coffee or herbal tea.