Gingerbread Cheesecake Bites

• Vegetarian

• Baking & Spices

  • 1 cup Cool whip
  • 2 tbsp Powdered or granulated sugar

• Snacks

  • 1/2 cup Gingersnap crumbs

• Drinks

  • 1 tbsp Gingerbread coffee creamer, homemade

• Dairy

  • 8 oz Cream cheese

Found on afewshortcuts.com

Description

Ingredients

• 1 Tbsp homemade Gingerbread Coffee Creamer
• 8 oz. cream cheese, softened
• 2 Tbsp powdered or granulated sugar
• 1 cup cool whip
• ½ cup gingersnap crumbs

Directions

• Line a 13 x 9 baking sheet with a parchment paper. Set aside.
• Place the cream cheese in a bowl with the sugar and creamer and whip with hand mixer.
• Add in the cool whip and stir in with a spoon or spatula, until just combined.
• Spread it out evenly in the 13x9 pan. It will be thin. Place in freezer for 1-2 hours.
• Place gingersnap crumbs into a small bowl.
• Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cookie crumbs.
• Refrigerate for a couple of hours in freezer until they get frozen.
• When ready to serve, let sit out for 5 minutes at room temperature to desired firmness.
• Serve and enjoy!
• Refrigerate leftover bites in a ziploc bag or an air tight container.
• Use a gluten free ginger snap for the crumbs