Go Back
Gingerbread Oreo No Bake Mini Cheesecakes

Gingerbread Oreo No Bake Mini Cheesecakes

The ultimate festive dessert, Gingerbread Oreo No Bake Mini Cheesecakes combine creamy filling with a crunchy gingerbread crust. Easy to make and perfect for sharing, these mini treats are a delightful addition to any holiday gathering. Elevate your dessert game this season!
Print Recipe Pin Recipe
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 12 Gingerbread Oreos
  • 8 ounces cream cheese softened
  • 1/3 cup confectioners' sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 3/4 cup prepared Gingerbread Pudding prepared according to package directions
  • 8 ounces Cool Whip
  • Additional Cool Whip for topping
  • Wilton Gingerbread Men for garnish

Equipment

  • Food Processor
  • Mixing Bowl

Method
 

  1. 1. Place the Gingerbread Oreos in the food processor and pulse a few times, until you have fine crumbs for the crust.
  2. 2. Divide the crumbs between six parfait cups or small canning jars. Gently press the crumbs into the bottom of each serving dish.
  3. 3. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, combine cream cheese, confectioners' sugar, pumpkin pie spice, vanilla extract, and Gingerbread Pudding. Mix on low speed until all ingredients are well combined.
  4. 4. Using a rubber spatula, fold in Cool Whip until completely incorporated.
  5. 5. Spoon or pipe cheesecake filling into each serving cup.
  6. 6. If desired, pipe additional Cool Whip onto each mini cheesecake, then place one Wilton Gingerbread Man on top of the whipped cream for a festive look.
  7. 7. Store in refrigerator until ready to serve.

Notes

  • Tip 1: Keep leftover mini cheesecakes covered in the refrigerator for up to three days. They taste great even after a day or two!
  • Tip 2: Yes, you can freeze the cheesecakes! Just make sure to wrap them tightly in plastic wrap and then foil. They can last up to a month in the freezer.
  • Tip 3: These mini cheesecakes are wonderful served with a cup of coffee or hot chocolate for a cozy treat.
  • Tip 4: Get creative with your toppings! You can add crushed nuts or even a drizzle of caramel sauce for added flavor.
  • Tip 5: Try experimenting with different flavors of pudding, like vanilla or chocolate, to change up the flavor profile.
  • Tip 6: These mini cheesecakes are rich, so consider serving them in smaller portions for a party.