Ingredients
✓ 1 1/2 cups biscuits au gingembre écrasés (ginger snaps)
✓ 4 cuillères à soupe beurre fondu
✓ 225 g fromage à la crème (ramolli)
✓ 1/3 cup sucre brun
✓ 2 cuillères à soupe mélasse
✓ 1 cuillère à café extrait de vanille
✓ 1 cuillère à café cannelle moulue
✓ 1/2 cuillère à café gingembre moulu
✓ 1/4 cuillère à café muscade
✓ 1 cup crème fouettée (ou chantilly maison)
✓ Crème fouettée supplémentaire (pour le dessus)
✓ Biscuit au gingembre émietté ou sucre roux (pour la décoration)
Instructions
✓ Place crushed ginger snaps in a bowl, add melted butter and stir until coated
✓ Press crumb mixture into the bottom of six glasses to form a ½‑inch thick base
✓ Beat softened cream cheese until smooth, then add brown sugar and molasses, mixing until glossy
✓ Stir in vanilla extract, cinnamon, ginger, and nutmeg until fully incorporated
✓ Fold whipped cream into the cheese mixture gently until light and airy
✓ Spoon cheesecake filling over the crust, smoothing the top
✓ Refrigerate cups for at least 90 minutes until the filling firms
✓ Top each cup with a dollop of additional whipped cream
✓ Sprinkle crushed ginger snap crumbs or brown sugar over the whipped topping
✓ Present cups on a chilled platter and serve immediately
Notes
Prepare crust ahead and store airtight; keep assembled cups chilled until serving. For gluten‑free, use gluten‑free ginger snaps.
- Prep Time: 20
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15