Description
These Mini No-Bake Gingerbread Icebox Cakes are a delightful holiday treat featuring layers of thin gingersnap cookies and a luscious cream cheese and whipped cream filling, flavored with caramel and pumpkin pie spice. Perfect for an easy yet elegant dessert, they require no baking and develop a soft, cake-like 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 Layers
- 2 (5.25-oz.) boxes thin gingersnap cookies (about 60 cookies)
Tools
- A large piping bag
- An open star or French star tip (between 3/4″ and 1/2″ in 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 or dulce de leche, and pumpkin pie spice on medium speed until smooth, about 2 minutes. This ensures a homogenous creamy base with the perfect spices.
- Whip the Cream: Add the cold heavy whipping cream to the cream cheese mixture. Continue beating on medium speed until medium peaks form, approximately 3 minutes. The mixture should be thick enough to hold its shape when piped.
- Assemble the Icebox Cakes: Arrange 12 gingersnap cookies on a baking sheet. Using the piping bag fitted with the star tip, pipe a layer of the cream filling onto each cookie in a zigzag motion. Top each with a second cookie, gently pressing down to adhere, then pipe more cream on top. Repeat layering until each stack has five cookies, finishing with a cookie on top.
- Decorate the Cakes: Pipe a large rosette or several smaller rosettes of cream on top of the last cookie for an elegant finish. This adds a decorative and textural contrast.
- Chill to Set: Refrigerate the assembled cakes until the cream has set and firmed up, about 1 hour. Then loosely cover the cakes with plastic wrap and continue to chill until the cookies soften and absorb moisture from the cream, at least 3 hours and up to overnight. This resting period transforms the texture into a soft, cake-like dessert.
- Serve: Before serving, drizzle additional caramel sauce over the top for extra flavor and visual appeal. Enjoy chilled.
Notes
- Use thin gingersnap cookies for the best layering and soft texture.
- The cream filling balances sweetness with spice and richness from cream cheese and caramel.
- Allow sufficient chilling time for the cookies to soften and flavors to meld.
- Can be made a day ahead, making it ideal for holiday entertaining.
- Variations could include adding chopped nuts or a sprinkle of sea salt on caramel drizzle.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
