No-Bake Gingerbread Cheesecake
A delightful no-bake dessert that combines gingerbread flavors with creamy cheesecake layers, perfect for holiday gatherings!
Equipment
- Mixing Bowls:
- Electric Mixer
- Dessert Cups
Ingredients
- 1/2 cup Crushed Ginger Snap Cookies About 10 cookies
- 1 1/2 tablespoons Melted Butter
- 5 oz Soft Cream Cheese
- 8 oz Cool Whip Divided
- 1 1/2 tablespoons Molasses
- 1/8 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 2 tablespoons Powdered Sugar
- Sprinkles For decoration
- Small Gingerbread Candies For garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- In a small bowl, combine crushed ginger snap cookies and melted butter. Mix until well combined.
- Divide the crumb mixture evenly into six 4-ounce dessert cups and place in the freezer to set.
- In a mixing bowl, beat softened cream cheese until smooth. Add Cool Whip, molasses, ginger, cinnamon, nutmeg, and powdered sugar; mix until creamy.
- Remove the dessert cups from the freezer and spoon the cheesecake filling into each cup, about 3-4 tablespoons per cup.
- Top each cup with remaining Cool Whip and sprinkle with festive decorations.
- Refrigerate for approximately two hours before serving to allow the flavors to meld.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.