No-Bake Gingersnap Cheesecake Bites
These no-bake ginger snap cheesecake bites are made with a thick, buttery gingersnap crust and a light, creamy cheesecake filling. They’re the perfect holiday treats for parties, dessert trays, or gifting. A simple and fun recipe for easy Christmas desserts you’ll use year after year.
Equipment
- 1 mini muffin tin
- 24 Mini Cupcake Liners
Ingredients
- 1 cup crushed gingersnap crumbs approximately
- 4 Tbsp melted butter
- 8 oz cream cheese softened
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1 1/2 cups whipped topping like Cool Whip or homemade whipped cream (See below for a note about homemade whipped cream)
Instructions
- Line a mini muffin tin with 24 mini cupcake liners.
- Crush the gingersnaps into fine crumbs. Stir together the gingersnap crumbs and melted butter until the mixture resembles wet sand.
- Add about 2 teaspoons of crumb mixture to each liner and press it down firmly with the back of a spoon or your fingers to create a solid crust.
- In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue mixing until everything is well combined.
- Gently fold the whipped topping into the cream cheese mixture. The goal is a fluffy filling that’s light but still holds its shape.
- Transfer the filling to a piping bag with the tip cut off (or use a zip-top bag and snip the corner). Pipe the filling into each crust, filling just to the top.
- Refrigerate the bites for at least 2–3 hours so the filling firms up slightly. You can sprinkle the extra gingersnap crumbs on before chilling if you want them to stick better. If you're looking for the crumbs to add an extra bit of crunch, though, sprinkle them on right before serving.
Notes
*If you make this recipe with homemade whipped cream, I would recommend using about 3/4 cups heavy whipping cream, 1/4 cup powdered sugar and 1/2 tsp vanilla. Make sure you beat everything together until stiff peaks form. I would not recommend whipped cream from a can because it deflates super easily and you'll be left with a soupy mess, rather than fluffy cheesecake bites.