Mini No-Bake Gingersnap Cakes Recipe
Introduction
These Mini No-Bake Gingersnap Cakes are a delightful treat combining spicy gingersnap cookies with a rich, creamy filling. Perfect for a festive dessert or a simple sweet snack, they require no baking and come together quickly with minimal ingredients.
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 cups 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 the cream cheese, confectioners’ sugar, caramel sauce, and pumpkin pie spice on medium speed until smooth, about 2 minutes.
- Step 2: Add the cold heavy whipping cream and continue to beat on medium speed until medium peaks form, about 3 minutes. Transfer the mixture to the piping bag fitted with the star tip.
- Step 3: Arrange 12 gingersnap cookies on a baking sheet. Pipe a layer of cream filling on each cookie in a zigzag motion. Top each with a second cookie, gently press down, and pipe on more cream. Repeat the layering two more times, ending with a fifth cookie on top.
- Step 4: Pipe a large rosette or several mini rosettes on the top cookie. Refrigerate the cakes until the cream has set, about 1 hour.
- Step 5: 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 6: Drizzle the cakes with additional caramel before serving for extra sweetness and presentation.
Tips & Variations
- For a stronger spice flavor, sprinkle a bit of cinnamon or nutmeg into the cream cheese mixture.
- Substitute the jarred caramel with homemade caramel sauce for a fresher taste.
- Use different cookie shapes or flavors, like chocolate wafers, to create variations on this dessert.
- Chill the piping bag before assembling to help keep the cream filling firm and easier to pipe.
Storage
Store the mini cakes in an airtight container in the refrigerator for up to 3 days. The cookies will soften over time, which is part of their appeal. Reheat is not recommended; serve chilled for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these mini cakes ahead of time?
Yes, in fact, allowing the cakes to chill for several hours or overnight helps soften the cookies and blend the flavors beautifully.
What can I use if I don’t have a piping bag or star tip?
You can use a resealable plastic bag with one corner snipped off to pipe the cream, and a spoon to dollop or spread the filling if you prefer.
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Mini No-Bake Gingersnap Cakes Recipe
- Total Time: 4 hours 15 minutes
- Yield: 12 mini cakes 1x
Description
Delight in these Mini No-Bake Gingersnap Cakes, a luscious layered dessert featuring spiced cream cheese filling and crisp gingersnap cookies softened to perfection. Easy to prepare with a stand mixer and piping bag, these elegant bite-sized treats bring the warmth of pumpkin pie spices and caramel together for a festive, creamy indulgence that requires no baking.
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
Cookies
- 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″ in diameter)
Instructions
- Prepare the cream 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 completely smooth and combined, about 2 minutes. Slowly add the cold heavy whipping cream and continue beating on medium speed until medium peaks form, which should take around 3 minutes. Transfer this whipped cream filling to a large piping bag fitted with your chosen star tip.
- Assemble the cookie layers. Lay out 12 gingersnap cookies on a baking sheet. Pipe a layer of the cream filling over each cookie using a zigzag motion. Place a second cookie on top of the cream layer and gently press down. Pipe more cream over the second cookie. Repeat this layering two more times, so each mini cake has five cookies stacked with cream in between, finishing with a top cookie. On the top cookie, pipe a large rosette or multiple mini rosettes for decoration.
- Chill to set. Refrigerate the assembled cakes until the cream is firm and set, about 1 hour. Then, loosely cover the cakes with plastic wrap and continue chilling to allow the cookies to soften, at least 3 hours and up to overnight for best texture.
- Serve with caramel drizzle. Just before serving, drizzle extra caramel sauce over the cakes for an added touch of sweetness and visual appeal.
Notes
- For best results, ensure the heavy cream is very cold before whipping to achieve stable peaks.
- If you do not have a piping bag, a resealable plastic bag with a corner snipped can be used as a substitute.
- Allowing the cakes to chill longer softens the gingersnaps for an almost cake-like texture.
- Feel free to experiment with different spice blends such as cinnamon, nutmeg, or allspice if pumpkin pie spice is unavailable.
- Store leftover cakes covered in the refrigerator and consume within 2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake, gingersnap, mini cakes, caramel, cream cheese, pumpkin spice, holiday dessert, easy dessert
