These Gingerbread Cheesecake Bites Are One Of Our Family’s Christmas Traditions. They Are The Perfect Size To Pop In Your Mouth. The best part is, you can make them and freeze them for later!
Line a 13″ x 9″ baking sheet with a parchment paper. Set aside.
Place the cream cheese in a bowl with the sugar and half and half and whip with hand mixer.
Mix in the spices.
Add in the cool whip and fold in with a spoon or spatula, until just combined.
Spread it out evenly in the 9×13 pan. It will be thin. Place in freezer for 1-2 hours.
Place gingersnap crumbs into a small bowl.
Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cookie crumbs.
Refrigerate for couple of hours in freezer until they get frozen.
When ready to serve, let sit out for 5 minutes at room temperature to desired firmness.
Serve and enjoy!
Refrigerate leftover bites in a ziploc bag or an air-tight container.