Mini No-Bake Gingerbread Icebox Cakes are the ultimate holiday dessert that combines the spiced warmth of gingerbread with the creamy delight of a no-bake cake. Perfect for festive gatherings or cozy family nights, these layered desserts require no baking, making them an easy option for any home cook.
Ingredients
Scale:
1 cup gingerbread cookies, crushed (about 12 cookies)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream (for filling)
1 cup heavy whipping cream (for topping)
2 tablespoons powdered sugar (for topping)
1/2 teaspoon vanilla extract (for topping)
Crushed gingerbread cookies or gingerbread men for decoration
Instructions
In a mixing bowl, combine the crushed gingerbread cookies, ground ginger, cinnamon, nutmeg, and cloves. Mix until well combined.
In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until fully incorporated.
In a large bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
In small jars or dessert cups, start with a layer of the cream cheese filling, followed by a layer of the gingerbread mixture. Repeat the layers until jars are filled, finishing with the cream cheese filling on top.
Cover the jars with plastic wrap and refrigerate for at least 4 hours or ideally overnight.
Before serving, whip the remaining 1 cup of heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe onto the top of the chilled cakes.
Add crushed gingerbread cookies or decorate with mini gingerbread men on top.
