Mini No-Bake Gingerbread Cheesecakes
Gingerbread flavored cheesecake with ginger snap crust makes each of these mini no-bake treats the ideal dessert for the holidays!
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ingredients
Crust:
- 1 1/2 cups gingersnap cookie crumbs + additional for topping
- 1/3 cup brown sugar
- 6 Tbsp unsalted butter melted
Filling:
- 1 1/2 cups heavy cream
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
- 12 oz cream cheese room temperature
- 2 Tbsp granulated sugar
- Garnish: whipped cream crumbled gingersnap cookies
instructions
- Line 2 cupcake tins with cupcake liners.
- In a medium bowl, stir together crust ingredients. Press 1 to 2 Tbsp of the crust mixture into cupcake liners and chill for 2 hours.
- In a large bowl, beat together heavy cream, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and vanilla until stiff peaks form. Add in the cream cheese and sugar, beating until completely combined.
- Pour mixture into the prepared pie-crusts, smoothing over the top with a rubber spatula. Sprinkle with additional gingersnap cookie crumbs.
- Cover and refrigerate at least 2 hours before serving.
- Cheesecakes can be made up to 2 days in advance. Simply keep them covered and refrigerated. Serve with Starbuck Holiday Blend coffee and cookie straws!