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Mini No-Bake Gingersnap Cakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/mini-no-bake-gingersnap-cakes-recipe/