Mini No-Bake Gingerbread Cheesecakes
Mini no bake gingerbread cheesecakes with a buttery two ingredient gingersnap crust and a fluffy spiced cream cheese filling made with ginger, cinnamon, nutmeg, and cloves. Individual portions that pop right out of a silicone muffin tin after four hours in the fridge. The easiest and most festive no bake holiday dessert for parties, gatherings, and holiday dessert boards.
Ingredients
For the Crust:
- 1½ cups gingersnap cookies
- 3 Tbs butter melted
For the Cheesecake Filling:
- 8 oz cream cheese room temp
- ½ cup powdered sugar
- ½ tsp ground ginger
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- tiny pinch of ground cloves
- pinch of salt
- splash of vanilla
- 1 cup cool whip (or 1/2 cup heavy whipping cream beat into stiff peaks
Instructions
- In a food processor, pulse gingersnap cookies until they are fine crumbs. (if you don’t have a food processor, place in a large ziplock and crush with a rolling pin)
- Pour crumbs into a medium bowl and add melted butter. Mix until combined.
- In a deep muffin tin (silicone works best for removal), place 2-3 Tbs of crumb mixture into the bottom and press down with a spoon. Chill in the fridge while you make the filling.
- In a large mixing bowl, beat cream cheese with a hand mixer by itself until smooth. Add powdered sugar and combine.
- Add in spices and vanilla and mix until combined.
- Add cool whip and fold with a spatula until incorporated.
- Transfer to a piping bag or use a spoon and fill each muffin cavity about 3/4 the way full. Smooth out the top.
- Refrigerate for 4 hours minimum or freeze for 1 hour.
- Remove from tin and top with a gingerbread cookie, gingersnap crumbs or sprinkle of cinnamon.
- ENJOY!