No-Bake Gingerbread CheesecakeDeb Attinella
These festive no-bake gingerbread cheesecake cups come together in your pressure cooker using steam for a chilled set. Layers of spiced crust, fluffy molasses cream cheese, and Cool Whip topping make them a cozy quick holiday treat.
Equipment
- 1 Mixing bowl medium size
Ingredients
Ingredients
- ½ cup crushed ginger snap cookies about 10
- 1 ½ tablespoons melted butter
- 5 ounces soft cream cheese
- 8 ounces Cool Whip divided
- 1 ½ tablespoons molasses
- ⅛ teaspoon ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 tablespoons powdered sugar
- sprinkles for garnish
- small gingerbread candies for garnish
Instructions
Instructions
- Mix crushed ginger snap cookies with melted butter until evenly combined.
- Press crust mixture into bottom of small serving cups, forming a compact layer.
- In a medium bowl, beat the cream cheese until smooth.
- Add molasses, ginger, cinnamon, nutmeg, and powdered sugar to cream cheese. Mix until well combined.
- Fold in 6 ounces of Cool Whip gently to yield a light fluffy cheesecake filling.
- Spoon the cheesecake mixture over the crust layer in each cup and smooth the top.
- Top each cup with remaining Cool Whip and garnish with sprinkles or gingerbread candies.
- Place cups in pressure cooker basket or trivet over water, close lid, steam until float valve rises, quick release after 2 minutes.
Notes
Refrigerate leftovers covered for up to 3 days. Refresh with additional Cool Whip if needed. Freeze individually wrapped for longer storage.