Description
Gingerbread-spice crumb base + chilled cookie-butter cheesecake filling + vanilla whipped cream and crunchy gingersnap “snow.”
Ingredients
Scale
- Gingersnap + gingerbread crumb base
- 12 oz (340 g) gingersnap cookies, finely crushed (about 2 1/4 cups crumbs)
- 4 tbsp (57 g) unsalted butter, melted
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves (optional)
- Cookie butter cheesecake layer
- 16 oz (454 g) cream cheese, softened (full-fat)
- 1/2 cup (150 g) cookie butter (speculoos-style spread)
- 1/4 cup (60 ml) heavy cream
- 2 tsp vanilla extract
- 1 tbsp (8 g) cornstarch
- Folding + topping
- 1 cup (240 ml) heavy cream, cold
- 2 tbsp (16 g) powdered sugar
- 1/2 tsp vanilla extract
- 6 oz (170 g) gingersnap cookies, roughly crushed for topping
Instructions
- Prep and crush: Line up 6 small cups or jars (about 6–8 oz / 180–240 ml each). Crush 12 oz (340 g) gingersnaps finely (a food processor helps). Set aside.
- Make the gingerbread crumb base: In a bowl, stir crushed cookies with melted butter and spices until evenly moistened. The mixture should clump when squeezed.
- Press into cups: Divide crumbs among the 6 cups and press firmly into the bottom (use the back of a spoon). Aim for an even, compact layer.
- Mix cheesecake filling: In a separate bowl, beat softened cream cheese until smooth. Mix in cookie butter, heavy cream (1/4 cup / 60 ml), vanilla, and cornstarch. Scrape the bowl and mix just until glossy and uniform.
- Whip cream to fold: In a clean bowl, whip the cold heavy cream with powdered sugar and 1/2 tsp vanilla until it holds soft peaks (it should look thick and airy, not stiff or dry).
- Fold: Add a third of the whipped cream to the cookie butter mixture and stir to lighten. Then gently fold in the remaining whipped cream until no streaks remain.
- Fill cups: Spoon the cheesecake mixture over the crumb base. Tap cups gently to level the tops.
- Chill to set: Refrigerate at least 4 hours (overnight is even better). For doneness, the center should feel firm when you gently shake the cup.
- Add topping: Just before serving, spoon a swirl of whipped cream on top (or pipe if you like). Sprinkle with the roughly crushed 6 oz (170 g) gingersnaps for crunchy “snow.”
- Serve: Serve chilled. For best texture, keep the cups cold until the moment they hit the table.
Notes
• If your cookie butter is very thick, warm the jar in your hands for 1–2 minutes so it mixes smoothly.
• If your base crumbs feel dry, add 1 more tsp (5 g) melted butter and re-mix.
• For extra spice, add a pinch more ginger or cinnamon—taste the crumb blend as you go.