Description
Delicious mini desserts featuring a creamy, spiced cheesecake filling layered over a buttery graham cracker crust, perfect for the holidays.
Ingredients
Scale
- 1 1/2–2 cups graham crackers (or gingersnaps)
- 4–6 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2–3/4 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- A pinch of salt
Instructions
- Crush graham crackers until fine. Combine with melted butter and press into the bottom of small cups.
- Beat softened cream cheese until smooth, then gradually add powdered sugar until mixed well.
- Whip the heavy cream in a separate bowl until stiff peaks form; fold into the cream cheese mixture.
- Add ginger, cinnamon, nutmeg, and salt. Mix until combined.
- Layer the cheesecake filling over the crust in the cups, repeating layers until full.
- Chill in the refrigerator for at least 2 hours or freeze for quicker serving.
- Before serving, top with whipped cream and crushed gingerbread cookies.
Notes
For a gluten-free option, use gluten-free graham crackers or almond flour. Enjoy customizing with add-ins like candied ginger or chocolate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg