No Bake Mini Gingerbread Cakes
This is a No Bake, Ice Box Dessert Using Gingersnap Cookies & a delicious filling.
Equipment
- piping bag with large star tip or zip loc bag
- stand mixer with whisk attachment or electric hand mixer
- large mixing bowl for stand mixer
- measuring cups & spoons
- spatula
Ingredients
- 1 (8oz) block cream cheese, very soft
- 4 TBS powdered sugar
- 4 TBS caramel sauce
- 1/2 tsp pumpkin pie spice
- 2 cups heavy whipping cream
- 2 (6oz) pkgs gingersnap cookies
- extra powder sugar and caramel for decorating the tops.
Instructions
- In a large mixing bowl for a stand mixer, add in very soft cream cheese, powdered sugar, caramel, and pumpkin pie spice. Using a whisk attachment beat for 2 minutes on a medium speed until mixture is smooth and creamy.
- Continue to beat on medium speed as you slowly add in heavy whipping cream. Beat for 3 minutes or until firm peaks form. Transfer mixture to a piping bag fitted with a large star tip.
- You will need a serving platter, 9 x 13 baking dish or large plate to start building the mini cakes.
- Place 6 small dollops on your plate. Place each of 6 cookies on top of the dollops. (This will help keep the cookies from moving around as your building these up.)
- Pipe the mixture in a zig zag motion across the top of each cookies. Place another 6 cookies on top of the mixture. Pipe more mixture on top, while adding another cookie on top. Pipe more filling and add another cookie.NOTE: you can place mixture into a ziploc bag and cut off a tip to allow mixture to pipe out onto cookie.
- Pipe filling on the top of the 4th cookie layer in the form of a large rosette. (You should have 4 cookie layers with 3 ziq zag layers and 1 rosette.NOTE: you can make as many layers as you want, but try not to go to high as it will be hard for people to eat.
- Refrigerate for 3 hours to allow to set up. Drizzle caramel over all of the tops of cakes, then sift powdered sugar over tops.