Description
Delicious and easy-to-make no-bake gingerbread cheesecake cups that are perfect for the holiday season.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup gingerbread cookies, crushed
- Gingerbread cookie crumbs for topping
Instructions
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add the vanilla extract, ground ginger, ground cinnamon, and ground nutmeg, and 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 alternately.
- Top with additional gingerbread cookie crumbs for garnish.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a stronger ginger flavor, add more ground ginger to the mixture.
- These cups can be made a day in advance for convenience.
- Feel free to use store-bought gingerbread cookies or make your own.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg