16 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1/4 cup unsulphured molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon alcohol-free vanilla extract
1 cup heavy whipping cream, chilled
Optional: Additional whipped cream and mini gingerbread cookies for garnish
Instructions
In a medium bowl, combine the gingersnap crumbs and the melted butter. Stir until the crumbs are evenly moistened and the mixture looks like wet sand. Divide the mixture evenly among six small dessert cups or glass jars, pressing down gently with a spoon to create a solid base. Set these aside while you prepare the filling.
In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form. It is important that the cream is very cold to ensure it whips up light and airy. Once the peaks are firm and hold their shape, set the bowl in the refrigerator to keep it cool while you work on the cheesecake base.
In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Add the powdered sugar, molasses, ground ginger, cinnamon, cloves, and alcohol-free vanilla extract. Continue to beat the mixture on medium speed until all the ingredients are fully incorporated and the color is a beautiful, uniform caramel brown.
Gently fold the whipped cream into the gingerbread cream cheese mixture using a rubber spatula. Use a slow, circular motion to incorporate the cream without deflating the air you whipped into it. This step is what gives the cheesecake its light, mousse-like consistency. Continue folding until no white streaks remain.
Pipe or spoon the cheesecake filling into the prepared cups over the cookie crust. Smooth the tops with a small spatula or leave them with rustic swirls for a homemade look. Refrigerate the cups for at least two hours, or overnight, to allow the flavors to meld and the filling to set firmly before serving.
