the creamy richness of cheesecake
are a delightful dessert that combines the creamy richness of cheesecake with the warm, spiced flavors of gingerbread. Served in individual portions, these cups are not only easy to make but also a visually appealing treat for festive gatherings or anytime you crave a cozy, spiced dessert.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Piping bag (optional)
- Serving cups or jars
Ingredients
- 1 ½ cups gingersnap cookies crushed
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup heavy whipping cream
Instructions
- Prepare the Crust
- In a bowl, mix crushed gingersnap cookies with melted butter until combined.
- Divide the mixture evenly among serving cups, pressing it down gently to form a base layer.
- Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar, molasses, vanilla extract, and spices (ginger, cinnamon, nutmeg, and cloves). Beat until fully combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble the Cups
- Spoon or pipe the cheesecake filling over the gingersnap crust in each serving cup. Smooth the tops with a spatula or the back of a spoon.
- Chill
- Refrigerate the cheesecake cups for at least 2 hours or until set.
- Garnish and Serve
- Top each cup with whipped cream, a sprinkle of crushed gingersnaps, or a small gingerbread cookie for decoration.