Description
Indulge in the perfect festive treat with this Easy Gingerbread Cream Pie. Featuring a crunchy, spiced gingersnap crust, a velvety ginger-infused cream cheese filling, and a light-as-air whipped topping, this no-bake dessert is a holiday masterpiece. It is simple to prepare, making it ideal for busy hosts who want a professional-quality, cozy dessert that brings all the warmth of the season to their table without spending hours in the kitchen. Perfectly chilled and spiced for maximum holiday enjoyment.
Ingredients
1 1/2 cups gingersnap cookies, finely crushed
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup packed light brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups heavy whipping cream, chilled
1 teaspoon vanilla extract
Instructions
In a medium bowl, combine the crushed gingersnap cookies with melted butter until the mixture resembles wet sand.
Press the crumbs firmly into the bottom and up the sides of a 9-inch pie dish.
Freeze the crust for 10 minutes to set.
In a large chilled bowl, beat the heavy whipping cream until stiff peaks form and set aside in the refrigerator.
In a separate bowl, beat the softened cream cheese, brown sugar, ground ginger, cinnamon, nutmeg, and vanilla until smooth.
Gently fold half of the whipped cream into the cream cheese mixture using a spatula.
Fold in the remaining whipped cream until the mixture is uniform with no streaks.
Spread the filling evenly into the prepared crust.
Refrigerate for at least 4 hours or overnight until firm before serving.
Notes
Keep the pie covered in the refrigerator for up to 3 days. It is best eaten within the first 48 hours for optimal texture. Ensure your cream cheese is completely at room temperature before mixing to prevent lumps in your filling.
- Prep Time: 20
- Category: Recipes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 85mg