Description
These Mini No-Bake Gingerbread Icebox Cakes are a delightful holiday treat featuring layers of thin gingersnap cookies and a creamy, spiced filling made from cream cheese, caramel, and whipped cream. Easy to assemble and requiring no baking, these individual cakes are perfect for festive gatherings or a cozy dessert, offering a soft, melt-in-your-mouth texture after chilling.
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
Cake Assembly
- 2 (5.25-oz.) boxes thin gingersnap cookies (about 60 cookies total)
- A large piping bag with an open star or French star tip (between 3/4″ and 1/2″ in diameter)
Instructions
- Prepare the 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. Gradually add the cold heavy whipping cream and continue beating on medium speed until medium peaks form, about 3 minutes. Transfer the cream mixture to a piping bag fitted with the star tip.
- Assemble the cakes: On a baking sheet, arrange 12 thin gingersnap cookies. Pipe a layer of the cream filling on each cookie in a zigzag motion. Top each with a second cookie, gently pressing down, then pipe on more cream. Repeat this layering 2 more times, ending with a fifth cookie on top. Pipe a large rosette or several mini rosettes on the top cookie for decoration.
- Chill the cakes: Refrigerate the assembled cakes until the cream filling has set, about 1 hour. Then, loosely cover the cakes with plastic wrap and refrigerate until the cookies have softened significantly, at least 3 hours and up to overnight for best texture.
- Serve: Right before serving, drizzle the cakes with additional caramel sauce.
Notes
- These mini icebox cakes are perfect for preparing ahead of time, allowing the cookies to soften and meld with the creamy filling.
- Use thin gingersnap cookies for the best texture; thicker cookies will not soften as well.
- You can substitute pumpkin pie spice with gingerbread spice for deeper holiday flavors.
- Feel free to swap caramel with dulce de leche or even a butterscotch sauce if desired.
- Store leftover cakes covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 270
- Sugar: 18g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
