• 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