Ingredients
Scale
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
Instructions
- Combine gingerbread cookie crumbs and melted butter in a bowl. Mix until the crumbs are evenly coated.
- Spoon a layer of the mixture into the bottom of serving cups. Press down lightly to form a crust.
- Beat the softened cream cheese, powdered sugar, ground ginger, ground cinnamon, and vanilla extract in a large bowl until smooth and creamy.
- Fold in the whipped cream until everything is well combined.
- Layer the cheesecake mixture on top of the crust in the cups.
- Repeat with another layer of gingerbread crust, followed by more cheesecake filling.
- Chill the cups in the refrigerator for at least two hours to set before serving.
Notes
Use room temperature cream cheese for the smoothest texture. Make extra gingerbread crust for a more indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian