Beat the January blues with this adorable no bake gingerbread cheesecake recipe!
Without fail I can find an excuse to make cheesecake. First of all it’s one of the few desserts Justin will eat, so unless I want to take down a few cakes by myself (and okay, I’ve been there) making cheesecake ensures I won’t eat the entire thing solo in a post-dinner cloud of shame. But also I just love cheesecake. Cheesecake is perfect for all occasions. There’s no such thing as “Christmas cheesecake” or “Easter cheesecake”. It is the completely unassociated, unattached rep of the dessert family. And that means I can find a way to bring it to every event I attend.
My family is big on potlucks, so when I found the most adorable little gingerbread men (wearing Christmas sweaters, but it WAS Christmas at the time, you could obviously use other forms of adorable adorned gingerbread men for your decorations) icing decorations I (for some unknown reason) knew I was meant to put that shit on a cheesecake. And since they turned out to be the cutest, easiest, and most delicious snacks of life, PERFECT for individual servings, I decided to share. You’re welcome.
First, you need a no bake recipe. I use this one but you can use whichever you prefer. I bought the little parfait glasses at the dollar store for $2.50 for 8 so you can’t beat that. They’re plastic though so hence the need for a no bake recipe. Follow the instructions to make your crust.
Press enough into the base of each glass that you can pack it down to form a thin, 1/2 inch – 1 inch layer of crust. I used the stem of the skinniest wine glass we could find at my mom’s place to pack it down, and then by the last one we realized the base of the parfait glasses fit perfectly. Figures.
Let your crusts sit and dry out for a bit while you mix up the cheesecake batter.
Next, spoon your batter into your glasses. If you are extremely patient (and your batter is runny enough) you can gently use a spoon or pipe it in. I am neither of those things and so mine were a crazy mess. Fear not, you can clean them up with a wet paper towel before they set so they look a little cleaner.
Ignore that this photo is clearly taken from the passenger seat of the car at a gas station. I had to transport them a couple hours to my aunt’s for dinner so I added the whipped cream there to save on melting, but it definitely made for some strange glances from truck drivers. Like you don’t see girls with a tray of two dozen cheesecakes on her lap on the reg. Please.
Once your cheesecakes set a bit and before you add whipped cream (the frozen, Cool Whip kind in a can, let’s not be fancy here) add some sliced strawberries. Just because.
Anyways, I apparently recommend using the oldest, greasiest cupcake pan of life to transport these suckers in because looks don’t count. Also, this is where you add whip cream.
Next you can garnish your little cakes however you like. Since I’m adorable I crushed up some gingersnaps (I was going for gingerbread Oreos which are a new and semi-terrifying thing I saw at the grocery store EVERY DAY in December except apparently when I needed them, so gingersnaps was the next best) and sprinkled them on top for a LITTLE ginger flavour (I actually HATE ginger) and then added these little guys.
Pretty easy right? The photos suck since all I brought to my moms for Christmas was my iPhone and a rather optimistic belief I could bake these things after consuming copious amounts of Christmas cocktails, but I have it on record that they tasted AMAZING so there you go. Oh, and obviously you can make them anytime because remember – cheesecake.