Description
Festive Gingerbread Oreo No-Bake Mini Cheesecakes bring holiday cheer to dessert tables with irresistible layers of creamy goodness. Spiced cookie crusts and silky filling merge into perfect bite-sized treats that delight guests and spark seasonal joy.
Ingredients
Scale
Main Ingredients:
- 12 Gingerbread Oreos (or similar spiced cookies)
- 8 ounces (226 grams) cream cheese, softened
- 1 cup (240 milliliters) whipped topping (like Cool Whip), thawed
Baking and Binding Ingredients:
- 3 tablespoons (45 milliliters) unsalted butter, melted
- ½ cup (60 grams) powdered sugar
Spice and Flavor Ingredients:
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Garnish (Optional):
- Crushed Gingerbread Oreos
- Whipped cream
- Holiday sprinkles
Instructions
- Crush the Gingerbread Oreos into fine crumbs using a food processor, ensuring a uniform texture for the base layer of these delightful mini desserts.
- Combine the pulverized cookie crumbs with melted butter, creating a cohesive mixture that will form a sturdy foundation for the cheesecake.
- Distribute the buttery crumb mixture evenly across 6-8 prepared muffin cups, pressing firmly to create a compact and even crust.
- Refrigerate the prepared crusts while preparing the creamy filling to help them set and maintain their structure.
- In a mixing bowl, whip the cream cheese until smooth and silky, eliminating any potential lumps for a perfect texture.
- Gradually incorporate powdered sugar, vanilla extract, ground cinnamon, and dried ginger into the cream cheese, blending until the mixture is luxuriously uniform.
- Gently fold whipped topping into the spiced cream cheese mixture, maintaining the airiness and creating a light, decadent filling.
- Carefully pipe or spoon the aromatic cheesecake mixture over the chilled crusts, ensuring an elegant and even distribution.
- Optional: Embellish the mini cheesecakes with additional crushed Gingerbread Oreos, a dollop of whipped cream, or festive holiday sprinkles.
- Chill the assembled mini cheesecakes for a minimum of 2 hours, allowing them to set and develop a rich, creamy consistency.
- Serve directly from the refrigerator, presenting these individual gingerbread-inspired treats for a delightful holiday dessert experience.
Notes
- Choose ultra-fine ground Gingerbread Oreo crumbs for a smoother, more uniform crust that binds perfectly with melted butter.
- Ensure cream cheese is completely room temperature to avoid lumpy filling, which helps create a silky, smooth cheesecake texture.
- Consider using a piping bag for elegant, professional-looking cheesecake tops that look clean and intentional when serving.
- Swap whipped topping with homemade whipped cream for a richer, more authentic dairy flavor that elevates the dessert’s overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg