Gingerbread Cheesecake Bites
No-bake gingerbread-flavored cheesecake bites rolled in gingersnap cookie crumbs.
Ingredients
| 1 tbsp | 15 ml | homemade Gingerbread Coffee Creamer |
| 8 oz | 225 g | cream cheese, softened |
| 2 tbsp | 30 ml | powdered or granulated sugar |
| 1 cup | 240 ml | cool whip |
| ½ cup | 120 ml | gingersnap cookie crumbs |
Instructions
Line a 13" x 9" baking sheet with a parchment paper. Set aside. Place the cream cheese in a bowl with the sugar and creamer and whip with a hand mixer. Add in the cool whip and stir in with a spoon or spatula, until just combined. Spread it out evenly in the 13x9 pan. It will be thin. Place in the freezer for 1-2 hours. Place gingersnap crumbs into a small bowl. Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cookie crumbs. Refrigerate for a couple of hours in the freezer until they get frozen. When ready to serve, let sit out for 5 minutes at room temperature to desired firmness. Serve and enjoy! Refrigerate leftover bites in a Ziploc bag or an air tight container. Gluten Free: Use a gluten free ginger snap for the crumbs.