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

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

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