Instructions
. Prepare the Gingerbread Crust
- In a medium bowl, combine crushed gingerbread cookies and melted butter.
- Stir until the mixture holds together. Divide it evenly into small ramekins or air fryer-safe cups.
- Press the mixture firmly to form a crust layer. Place the ramekins in the air fryer basket and bake for 3–5 minutes to set. Let cool completely.
2. Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Mix in vanilla extract, ground ginger, cinnamon, nutmeg, and cloves.
- Gently fold in whipped cream until the mixture is light and fluffy.
3. Assemble the Cheesecake Cups
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- Spoon or pipe the cheesecake filling over the cooled crust in each ramekin. Smooth the tops with a spatula.
4. Chill the Cheesecake Cups
- Cover and refrigerate for 2–3 hours, or until the filling is firm and set.
5. Decorate and Serve
- Before serving, top each cheesecake cup with whipped cream, a sprinkle of crushed gingerbread cookies, and a mini gingerbread man cookie.
- Dust lightly with ground cinnamon for a festive touch.
Go to the next page to get the Amount Per Serving
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