GINGERBREAD OREO NO-BAKE MINI CHEESECAKES
Gingerbread Oreo No-Bake Mini Cheesecakes are creamy, spiced, and festive holiday treats. With a crunchy gingerbread Oreo base and rich cream cheese filling, these bite-sized delights are perfect for Christmas parties or make-ahead desserts.
Ingredients
- 12 Gingerbread Oreos whole
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup whipped topping like Cool Whip
- Crushed gingerbread cookies or Oreos for garnish optional
Instructions
Prepare Crust:
- Line a muffin tin with cupcake liners. Place one Gingerbread Oreo at the bottom of each liner.
Make Filling:
- In a bowl, beat cream cheese, sugar, vanilla, cinnamon, and ginger until smooth. Fold in whipped topping until fluffy.
Assemble Cheesecakes:
- Spoon the filling over each Oreo base, smoothing the tops.
Chill to Set:
- Refrigerate for at least 3 hours or until firm.
Garnish (Optional):
- Top with crushed cookies, whipped cream, or festive sprinkles before serving.
Notes
Make Ahead:
These cheesecakes can be made 1–2 days in advance and stored in the fridge. Customizing the Flavor:
Add a pinch of nutmeg or cloves for deeper spice or mix in a tablespoon of molasses for a stronger gingerbread flavor. Serving Suggestions:
Serve chilled with a dusting of cinnamon or on a dessert tray with other festive bites. Storage Tips:
Keep refrigerated in an airtight container for up to 4 days.
These cheesecakes can be made 1–2 days in advance and stored in the fridge. Customizing the Flavor:
Add a pinch of nutmeg or cloves for deeper spice or mix in a tablespoon of molasses for a stronger gingerbread flavor. Serving Suggestions:
Serve chilled with a dusting of cinnamon or on a dessert tray with other festive bites. Storage Tips:
Keep refrigerated in an airtight container for up to 4 days.