Description
Delicious no-bake gingerbread cheesecake cups that are creamy and perfect for the holidays.
Ingredients
Scale
- 2 cups crushed gingersnap cookies
- 1/4 cup melted butter
- 16 oz cream cheese (softened)
- 1/4 cup brown sugar
- 2 tbsp molasses
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1.5 cups whipped topping
- Optional: whipped cream, cinnamon, cookies for garnish
Instructions
- Mix crushed cookies and melted butter, then press into the bottom of serving jars.
- Beat the cream cheese, brown sugar, molasses, and spices until smooth.
- Gently fold in the whipped topping until combined.
- Spoon or pipe the filling over the crust in jars, repeating layers if desired.
- Chill for at least 2 hours before serving. Garnish before serving.
Notes
- For a richer flavor, let the cheesecake cups chill overnight.
- Feel free to adjust the spices according to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 22g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg