No-Bake Gingerbread Cheesecakes

• 3/4 cups Crushed Gingersnaps
• 3 Tablespoons Unsalted Butter, melted
• 1 package (8 Ounce) Package Cream Cheese, Softened
• 1 tub (8-ounce Size) Whipped Topping, Thawed
• 3 Tablespoons Molasses
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 cups Powdered Sugar
• Optional For Serving: Whipped Topping, Cookie Crumbs Or Other Toppings Of Choice

1. 1. Divide the gingersnap crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust. Drizzle some of the melted butter over the crumbs in each dish. Place the bowls in the freezer.
2. 2. In a large mixing bowl, beat together the cream cheese, whipped topping, molasses, spices and powdered sugar until well-combined.
3. 3. Remove the bowls from the freezer. Pipe or spoon the filling into each bowl on top of the crust. Cover and refrigerate for at least 4 hours before serving (overnight is best).
4. Top with more whipped topping or whipped cream, festive sprinkles, gingerbread cookies or whatever your heart desires!

gingersnaps, unsalted butter, cream cheese, molasses, ground ginger, ground cinnamon, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/no-bake-gingerbread-cheesecakes/ (may not work)