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No-Bake Gingerbread Icebox Cake Recipe

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  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini No-Bake Gingerbread Icebox Cakes are a delightful and easy dessert perfect for the holiday season. Layers of ginger snap cookies and a creamy caramel-spiced filling come together without baking, creating a soft, flavorful treat that is sure to impress. The cakes are beautifully finished with rosettes of whipped cream and drizzled caramel for an extra touch of indulgence.

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

  • 2 (5.25-oz.) boxes thin gingersnap cookies (about 60 cookies)

Tools

  • A large piping bag with an open star or French star tip (between 1/2″ and 3/4″ diameter)

Instructions

  1. Prepare the Cream Filling: In the large bowl of a stand mixer fitted with the whisk attachment, beat together the softened cream cheese, confectioners’ sugar, caramel sauce, and pumpkin pie spice on medium speed until the mixture is smooth and well combined, about 2 minutes. Then add the cold heavy whipping cream and continue beating on medium speed until medium peaks form, about 3 minutes. Transfer this whipped cream mixture to a piping bag fitted with a star tip.
  2. Assemble the Cakes: On a baking sheet, arrange 12 gingersnap cookies to form the base layer. Pipe a generous zigzag layer of the cream filling on each cookie. Top each with a second cookie, pressing gently to sandwich the cream. Repeat the layering two more times, finishing with a fifth cookie on top. Pipe a large rosette or multiple smaller rosettes of cream on the top cookie for decoration.
  3. Set the Cream: Refrigerate the assembled icebox cakes for about 1 hour to allow the cream to set and stabilize the layers.
  4. Soften the Cookies: Loosely cover the cakes with plastic wrap and continue refrigerating for at least 3 hours or up to overnight. This step softens the gingersnap cookies, giving the cake a tender, moist texture.
  5. Serve: Before serving, drizzle additional caramel over the top of each mini cake to add extra flavor and a beautiful finishing touch.

Notes

  • For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
  • Use thin gingersnap cookies for even layering and proper softening.
  • The cakes can be prepared a day ahead and refrigerated overnight for maximum cookie softness and flavor melding.
  • Substitute dulce de leche or caramel sauce depending on flavor preference or availability.
  • If you don’t have a piping bag, you can spread the cream with a small spoon or spatula, though piping adds a decorative finish.

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 220
  • Sugar: 15g
  • Sodium: 110mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://piesbypaula.com/no-bake-gingerbread-icebox-cake-recipe/