Mini No-Bake Gingersnap Cakes Recipe

Introduction

These Mini No-Bake Gingersnap Cakes are a delightful and easy dessert that combines the spicy crunch of gingersnaps with a creamy caramel and pumpkin-spiced filling. Perfect for holiday gatherings or any time you want a sweet treat without turning on the oven.

Ingredients

• 4 oz. cream cheese, softened
• 2 tbsp. confectioners’ sugar
• 2 tbsp. jarred caramel or dulce de leche, plus more for drizzling
• 1/4 tsp. pumpkin pie or gingerbread spice blend
• 1 1/2 c. cold heavy whipping cream
• 2 (5.25-oz.) boxes thin gingersnap cookies (about 60)
• A large piping bag, an open star or French star tip (between 3/4″ and 1/2″ in diameter)

Instructions

1. Step 1: In the large bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, confectioners’ sugar, caramel sauce, and pumpkin pie spice on medium speed until smooth, about 2 minutes.
2. Step 2: Add the cold heavy whipping cream and continue to beat on medium speed until medium peaks form, about 3 minutes. Transfer the mixture to a piping bag fitted with the star tip.
3. Step 3: Arrange 12 gingersnap cookies on a baking sheet. Pipe a layer of the cream filling on each cookie in a zigzag motion. Top with a second cookie, gently press down, and pipe on more cream.
4. Step 4: Repeat this layering process two more times, ending with a fifth cookie. On the top cookie, pipe a large rosette or several mini rosettes.
5. Step 5: Refrigerate the cakes until the cream has set, about 1 hour.
6. Step 6: Loosely cover the cakes with plastic wrap and refrigerate until the cookies soften, at least 3 hours and up to overnight.
7. Step 7: Just before serving, drizzle the cakes with additional caramel sauce for an extra touch of sweetness.

Tips & Variations

• For a stronger spice flavor, increase the pumpkin pie or gingerbread spice to 1/2 teaspoon.
• Use dulce de leche instead of caramel sauce for a richer, creamier taste.
• If you don’t have a piping bag, spread the cream with a small spatula or knife, although the rosettes add a beautiful finish.
• Try adding a sprinkle of chopped nuts or a dusting of cinnamon on top for added texture and aroma.

Storage

Store the mini cakes covered in the refrigerator for up to 3 days. Keep them loosely covered to prevent too much moisture from making the cookies overly soggy. They taste best after the cookies have softened but before they become mushy. Reheat is not recommended as these are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gingersnap cookies instead of thin ones?

Thin gingersnap cookies soften more quickly and create a better texture in the cake. Regular, thicker gingersnaps may take longer to soften and may result in a chewier cake, but you can use them if needed.

Is it necessary to chill the cakes overnight?

Chilling overnight helps the cookies soften fully and the flavors to meld nicely, but if you’re short on time, a minimum of 3 hours chilling will still yield a tasty treat.

Mini No-Bake Gingersnap Cakes Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

These Mini No-Bake Gingersnap Cakes are a delightful and easy-to-make dessert featuring layers of soft, spiced gingersnap cookies and a luscious caramel-infused cream cheese filling. Perfectly chilled and drizzled with caramel, these individual cakes offer a festive, creamy, and crunchy treat without any baking required.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Cheese Filling

• 4 oz. cream cheese, softened
• 2 tbsp. confectioners’ sugar
• 2 tbsp. jarred caramel or dulce de leche, plus more for drizzling
• 1/4 tsp. pumpkin pie or gingerbread spice blend
• 1 1/2 cups cold heavy whipping cream

Cake Layers

• 2 (5.25-oz.) boxes thin gingersnap cookies (about 60 cookies)

Equipment

• A large piping bag
• An open star or French star tip (between 3/4″ and 1/2″ in diameter)

Instructions

1. Prepare the cream cheese filling: In the large bowl of a stand mixer fitted with the whisk attachment, combine the softened cream cheese, confectioners’ sugar, jarred caramel or dulce de leche, and pumpkin pie spice. Beat on medium speed until smooth, about 2 minutes. Then add the cold heavy whipping cream and continue whisking on medium speed until medium peaks form, about 3 minutes. Transfer the creamy mixture into a piping bag fitted with the star tip.
2. Assemble the cakes: Arrange 12 gingersnap cookies on a baking sheet. Pipe a layer of cream filling onto each cookie in a zigzag motion. Top each with a second cookie, gently pressing down, then pipe on more cream. Repeat this layering process two more times, so that each mini cake has five cookies stacked with cream between layers. On the top cookie, pipe a large rosette or several mini rosettes of cream for decoration. Refrigerate the assembled cakes until the cream has set, about 1 hour.
3. Soften the cookies: Loosely cover the cakes with plastic wrap and continue refrigerating until the cookies have absorbed moisture and are very soft, at least 3 hours and up to overnight. This step enhances the texture and melds the flavors.
4. Add finishing touch: Just before serving, drizzle each cake with additional caramel sauce for extra sweetness and visual appeal.

Notes

• Ensure the cream cheese is softened for easier mixing and smoother filling.
• The longer chilling time helps the cookies soften and meld with the cream filling, but the cakes can be eaten after just 1 hour if desired.
• Use a star tip piping nozzle to create attractive cream decorations on top.
• For a different flavor twist, substitute pumpkin pie spice with gingerbread spice or your favorite warming spice blend.
• Store the cakes covered in the refrigerator and consume within 24-48 hours for best freshness.

Keywords: no bake gingersnap cake, mini no bake cake, gingersnap dessert, caramel cream cheese dessert, holiday no bake dessert