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

Scale

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