Description
A delicious no-bake mini cheesecake made with gingerbread Oreo cookies.
Ingredients
Scale
- 12 gingerbread Oreo cookies
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup whipped cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup chocolate sauce (optional)
Instructions
- Crush the gingerbread Oreo cookies into fine crumbs.
- In a bowl, mix cream cheese and powdered sugar until smooth.
- Gently fold in whipped cream, vanilla extract, and ground cinnamon.
- Layer the crushed cookies in the bottom of mini cups.
- Spoon the cheesecake mixture on top of the cookie layer.
- Refrigerate for at least 2 hours to set.
- Drizzle with chocolate sauce before serving (optional).
Notes
- Use more or less sugar based on your preference.
- Store leftovers in the fridge for up to 3 days.
- Garnish with whipped cream for extra presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, Oreo, no bake, mini cheesecakes