Tis The Season – Gingerbread Cheesecake Bites Recipe

  • 1 Tbsp Gingerbread Coffee Creamer
  • 8 oz. cream cheese, softened
  • 2 Tbsp powdered or granulated sugar
  • 1 cup cool whip
  • ½ cup gingersnap crumbs
  • 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 13×9 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 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.
  • Enjoy!


12 Servings | Refrigerate leftover bites in a Ziploc bag or an airtight container.
Recipe and photo from Amanda@AFewShortCuts.comENJOY!

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