No Bake Gingerbread Cheesecake
No Bake Gingerbread Cheesecake has layers of Molasses Clove Cookie crumbs and is topped with Gingerbread bites.
Servings 8 servings
- 16 oz cream cheese room temperature
- 3 tablespoons molasses
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tub 8oz Cool Whip
- 8 Dancing Deer Molasses Clove Cookies crumbled
- 6 ounces Dancing Deer Traditional Gingerbread
- Caramel sauce
Use a food processor to grind Dancing Deer Molasses Clove Cookies into a fine crumb. Set aside.
Beat cream cheese on medium-high speed for 2 minutes until light and fluffy and free of any clumps.
With a spatula, scrape down sides of the bowl and add molasses. Mix on low speed until combined.
Add brown sugar, cinnamon and nutmeg. Mix on medium-low speed until incorporated.
Add the Cool Whip and mix on medium-low speed until the cream cheese mixture and Cool Whip are well combined. Or use a spatula to fold in the Cool Whip.
Optional: leave some specs of Cool Whip for a different texture.
Pour filling into individual serving cups, layering it with Dancing Deer Molasses Clove cookie crumbs.
Refrigerate for at least two - three hours.
Garnish with Dancing Deer Traditional Gingerbread and drizzle with caramel sauce.
Serve and enjoy!
Calories: 220kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 381mg | Potassium: 311mg | Fiber: 1g | Sugar: 16g | Vitamin A: 315IU | Calcium: 138mg | Iron: 1.3mg