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No Bake Gingersnap Cheesecake Cups

Remove the cream cheese from the fridge and allow to come to room temperature at least 2 hours before using Take the spice snap cookies and remove them from the package. Place them inside of a food processor, or if you do not have a food processor place in a ziploc bag. Pulse the food processor until the cookies turn into crumbs, or with a rolling pin bash the Ziploc bag full of cookies till they . . .

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Servings: 12

Prep Time: 00:15

Cook Time: 00:15

Main Ingredients

1 box of spice snaps by dare, or gingersnaps

8203 &#;1 block of cream cheese

1/2 cup of granulated sugar

1/2 cup of 14% mf(milk fat) sour cream

1/2 teaspoon of cinnamon

1/4 teaspoon of ground ginger

1 cup of whipping cream

12 whole spice snaps cookies

Preparation

1Remove the cream cheese from the fridge and allow to come to room temperature at least 2 hours before using

2Take the spice snap cookies and remove them from the package. Place them inside of a food processor, or if you do not have a food processor place in a ziploc bag. Pulse the food processor until the cookies turn into crumbs, or with a rolling pin bash the Ziploc bag full of cookies till they make crumbs.

3In a medium sized bowl beat cream cheese and sugar together with a hand mixer, until light and fluffy. It takes about one minute. Add sour cream and spices and beat together for an additional minute. With a whisk attachment beat the whipping cream in a separate bowl until stiff peaks form. It takes me about 3 minutes to get to this point, don't over whip or you will end up with unsalted butter.

4Fold in the whipping cream into the cream cheese mixture.

5In small glasses layer the ingredients, starting with the cookie crumbs first, then add about 1/3 of a cup of the cheesecake filling, then more cookie crumbs, then cheesecake filling. Then sprinkle a bit of crumbs on top and then top with a whole cookie.

6Chill in the fridge until you are ready to serve.

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