The perfect holiday freezer dessert. This Gingerbread Cheesecake Bites Recipe is just DELIGHTFUL and so easy to make!
The holidays are here, and I love having guests and entertaining. I like to serve delightful treats, but I don’t always have a lot of time to spend in the kitchen. In under 30 minutes, you can make these delectable Gingerbread Cheesecake Bites and keep them on hand in the freezer for holiday guests! YUM!
My secret weapon is this International Delight Gingerbread Latte Creamer! Just a tablespoon or 2 in the cheesecake gives it the perfect holiday flavor!
I popped that cheesecake batter in the freezer and then scooped it with my cookie baller. And now my favorite part…I rolled the cheesecake balls in gingersnap crumbs! OMG! SO SO GOOD!
Just pop them back in the freezer in an airtight container until you are ready to serve. Perfect for those last minute guest, or a late night snack in front of the Christmas tree. Who says Santa loves only cookies?! 😉
I am pretty sure he loves cheesecake too!
Gingerbread Cheesecake Bites
Ingredients
- 1 Tbsp homemade Gingerbread Coffee Creamer
- 8 oz. cream cheese (softened)
- 2 Tbsp powdered or granulated sugar
- 1 cup cool whip
- ½ cup 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 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 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 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
More Holiday Desserts
- Hot Cocoa Poke Cake
- Eggnog Poke Cake Recipe : Favorite Holiday Dessert
- Midnight Chocolate Peppermint Bundt Cake Recipe
Amanda is a busy mom of 3 that is constantly on the lookout for shortcuts to add more happiness to the day. She loves creating recipes, printables, DIY, and sharing family fun tips with you.
krystel
these look good
krystel
spunds delicious
Christine
Do I have to have a cookie baller?
Amanda @ A Few Short Cuts
No, you can use a spoon. Just might be a little messier. 😉
Christine
Just took it out of the freezer seems impossible to roll
MeltheCrafter
Oh those look delish! thanks for sharing!
Nicole Carter
These look amazing! I must try these for Christmas! Thank you for sharing!
ANNA cALORENDI
What other substitute can you use if you can`t find gingersnap crumbs anywhere?
what about cookie graham cracker crumbs ? would love to try these for Christmas
Amanda @ A Few Short Cuts
If you can’t find any gingersnap cookies to turn into crumbs I would think some cinnamon graham crackers would be good.
brooke
Adding an update to this – International Delight did sell this creamer for the 2015 holiday season. So I googled a replacement /substitute and found this post: http://www.cookitfresh.com/2011/12/flavored-creamers/. I did not have the time to make that so instead, I made more of a concentrate with the key ingredients. It was 2-3 tsp maple syrup, 1 tsp vanilla extract, 1 tsp cinnamon and 1 tsp ground ginger. I mixed that in with the cream cheese and sugar. It turned out great! I also hand rolled the balls, like meatballs.
Amanda @ A Few Short Cuts
Thanks Brooke. 🙂
chris
international delights doesn’t sell gingerbread creamer! Wondering if coffee mate might work?!
Amanda @ A Few Short Cuts
Coffee Mat would work or you could omit the creamer and just roll in the gingersnaps. Totally up to you.
CHRISTI
Could you make without the creamer and just roll.in ginger snap cookies? Would that be enough gingerbread flavor?
Amanda @ A Few Short Cuts
Yes, I have done it that way before and they are still amazing!
Andrea
Do these hold their form once they come out of the freezer? Or would it be good to dip in chocolate melts and sprinkle with some gingersnap crumbs? Worried about these kinda melting or becoming blob-like.