Delicious Mini NoBake Gingerbread Icebox Cakes Recipe Guide
Author:meryem
Total Time:4 hours 20 minutes
Yield:8 servings 1x
Description
Create easy mini nobake gingerbread icebox cakes with this guide Perfect for holidays these treats are fun and quick to make 154 chars
Ingredients
Scale
24 medium-sized gingerbread cookies (store-bought or homemade)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
8 oz cream cheese, softened
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Instructions
In a large mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract while continuing to mix until you achieve stiff peaks.
In another bowl, beat the softened cream cheese until smooth. Then, gently fold in the whipped cream mixture, along with ground ginger, cinnamon, and nutmeg.
Start by placing a layer of whipped cream mixture at the bottom of serving dishes. Dip gingerbread cookies in a bit of milk or coffee and layer them on top. Repeat until filled, finishing with whipped cream.
Cover the cakes with plastic wrap and refrigerate for at least 4 hours or overnight.
Sprinkle a bit of cinnamon or crushed gingerbread cookies on top before serving.
Notes
Delight in the festive flavors of the season with these Mini No-Bake Gingerbread Icebox Cakes, an effortless treat that combines the warmth of gingerbread with creamy layers, ideal for holiday gatherings.
