No-Bake Gingerbread Cheesecake
A creamy, spiced delight that combines the flavors of gingerbread with the smooth texture of cheesecake, all without the need for baking.
Ingredients
- 1/2 cup crushed ginger snap cookies (about 10)
- 1 1/2 Tbsp melted butter
- 5 oz. soft cream cheese
- 8 oz. cool whip, divided
- 1 1/2 Tbsp molasses
- 1/8 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 Tbsp powdered sugar
- as needed sprinkles for decoration
- as needed small gingerbread candies for garnish
Instructions
- Crush the ginger snap cookies into fine crumbs and mix with melted butter until combined.
- Divide the mixture evenly between six 4-ounce glasses, pressing down firmly to create a solid base. Place in the freezer while preparing the filling.
- Blend cream cheese and 4 ounces of cool whip until smooth. Add molasses, ground ginger, cinnamon, nutmeg, and powdered sugar, mixing until combined.
- Retrieve the glasses and divide the cheesecake filling among them, aiming for about 3-4 tablespoons per cup.
- Top each cup with the remaining cool whip, then cover with plastic wrap and refrigerate for about 2 hours to set.
- After chilling, garnish with sprinkles or small gingerbread candies before serving.
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Notes
Store leftovers in the refrigerator for up to 3-4 days. Add decorations just before serving for best texture.