Mini No-Bake Gingersnap Cakes Recipe
Introduction
These Mini No-Bake Gingersnap Cakes are a delightful treat that combines the spicy crunch of gingersnap cookies with a luscious caramel cream. Perfect for an easy dessert that requires no baking, they impress with layers of flavor and texture.
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
- 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. Add cold heavy cream and continue to beat on medium speed until medium peaks form, about 3 minutes. Transfer the mixture to a piping bag fitted with a star tip.
- Step 2: Arrange 12 gingersnap cookies on a baking sheet. Pipe a layer of the cream filling on each cookie in a zigzag motion. Top each with a second cookie, gently pressing down, then pipe more cream. Repeat layering two more times, ending with a fifth cookie on top.
- Step 3: Pipe a large rosette or multiple mini rosettes on the top cookie of each cake. Refrigerate the cakes until the cream has set, about 1 hour.
- Step 4: Loosely cover the cakes with plastic wrap and continue to refrigerate until the cookies are very soft, at least 3 hours and up to overnight.
- Step 5: Just before serving, drizzle the cakes with additional caramel sauce for an extra touch of sweetness.
Tips & Variations
- Use pumpkin pie spice for a warm autumnal flavor or gingerbread spice for a richer spice blend.
- If you don’t have a piping bag, you can use a plastic sandwich bag with a corner snipped off to pipe the cream.
- For a festive twist, add a sprinkle of finely chopped nuts or a dusting of cinnamon on top before serving.
- Make these cakes ahead of time; the longer they chill, the softer and more cake-like the cookies become.
Storage
Store the assembled cakes in an airtight container in the refrigerator for up to 3 days. When ready to serve, allow them to come to room temperature for about 15 minutes for the best texture. These cakes are not recommended for freezing due to the whipped cream filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different cookies instead of gingersnaps?
Yes, thin crisp cookies like speculoos or vanilla wafers can work, but gingersnaps provide a unique spicy flavor that pairs best with the caramel cream.
How do I know when the cream has set?
The cream is set when it holds its shape and the rosettes don’t lose definition, usually after chilling for about an hour in the fridge.
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Mini No-Bake Gingersnap Cakes Recipe
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 12 mini cakes 1x
Description
Delight in these Mini No-Bake Gingersnap Cakes, a layered treat combining the spicy crunch of thin gingersnap cookies with a luscious caramel-infused cream cheese filling. Perfect as an elegant, fuss-free dessert, these bite-sized cakes are assembled easily and chilled to set, offering a rich and festive flavor experience without any baking required.
Ingredients
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
Cakes
- 2 (5.25-oz.) boxes thin gingersnap cookies (about 60 cookies)
Equipment
- A large piping bag
- An open star or French star tip (between 1/2″ and 3/4″ diameter)
Instructions
- Prepare the Filling: In the large bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese, confectioners’ sugar, caramel sauce, and pumpkin pie spice on medium speed until smooth and creamy, about 2 minutes. Then add the cold heavy whipping cream and continue beating on medium speed until medium peaks form, approximately 3 more minutes. Transfer this creamy filling into a piping bag fitted with a star tip.
- Assemble the Cakes: Arrange 12 thin gingersnap cookies on a baking sheet as the base layer. Pipe a layer of the cream filling onto each cookie in a zigzag pattern. Top with a second cookie and gently press down to secure. Pipe another layer of the cream filling, then repeat layering with two more cookies and cream, finishing with a fifth cookie on top. On the top cookie, pipe a large rosette or several mini rosettes of cream as decoration.
- Chill to Set: Refrigerate the assembled mini cakes uncovered until the cream filling sets, about 1 hour. Then loosely cover the cakes with plastic wrap and refrigerate further for at least 3 hours or up to overnight. This waiting period softens the cookies, allowing the flavors to meld.
- Serve: Just before serving, drizzle additional caramel sauce over the top of each mini cake for added indulgence and a beautiful finish.
Notes
- Using cold heavy cream is essential to achieve stiff peaks and a stable filling.
- Be gentle when pressing layers together so the cookies do not crumble.
- For extra flavor, you can use homemade caramel or dulce de leche if desired.
- Allowing the cakes to chill overnight enhances the soft texture and intensifies flavors.
- These mini cakes are best served chilled and can be stored covered in the refrigerator up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake, gingersnap cookies, mini cakes, caramel, cream cheese filling, holiday dessert, easy dessert
