Description
These Mini No-Bake Gingerbread Icebox Cakes are an easy and festive dessert perfect for the holiday season. Layers of gingersnap cookies are filled with a luscious spiced cream cheese and caramel frosting, piped beautifully into rosettes. No baking required—just assemble, chill, and enjoy a soft, creamy treat with warm gingerbread flavors and a drizzle of caramel on top.
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
Cakes
- 2 (5.25-oz.) boxes thin gingersnap cookies (about 60)
- A large piping bag with an open star or French star tip (3/4″ to 1/2″ 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 smooth, about 2 minutes. Then add the cold heavy whipping cream and continue beating on medium speed until medium peaks form, about 3 minutes. Transfer the filling to a piping bag fitted with a star tip.
- Assemble the cakes: Arrange 12 gingersnap cookies on a baking sheet. Pipe a zigzag layer of the cream filling on each cookie, then top with a second cookie. Gently press down and pipe more cream. Repeat layering with two more cookies, ending with a fifth cookie on top. Pipe a large rosette or multiple mini rosettes on the top cookie.
- Chill to set: Refrigerate the assembled cakes for about 1 hour until the cream has set firmly.
- Soften the cookies: Loosely cover the cakes with plastic wrap and continue to refrigerate for at least 3 hours and up to overnight. This allows the gingersnap cookies to soften and meld with the creamy filling.
- Serve with caramel drizzle: Just before serving, drizzle more caramel over the top of each mini icebox cake for added sweetness and decoration.
Notes
- Use thin gingersnap cookies for optimal softness and layering.
- Ensure the cream cheese is fully softened before mixing to avoid lumps.
- The cakes can be made up to a day in advance for convenience.
- For a dairy-free version, substitute with vegan cream cheese and coconut cream.
- Serve chilled for the best texture and flavor.
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
