Mini No-Bake Gingerbread Icebox Cakes

I’m not sure how icebox cake does it. A classic icebox cake is just layers of chocolate cookies and whipped cream chilled for a few hours into harmony. Yet there is magic in that combination as the cookies soften and the cream firms, becoming way more than the sum of its parts.

Usually, icebox cakes are built as one large treat, like this blueberry cheesecake icebox cake, that is built in a loaf pan, or this milk and cookies-icebox cake, which is layered freeform on a platter. For this recipe, everything is scaled down to create individually sized icebox cakes using thin gingersnaps full of warm spices, cool cream, and adorable charm.

The sturdy filling is a blend of cream cheese and whipped cream flavored with a hint of caramel and pumpkin pie spice to keep it from tasting one-note or dairy-heavy. To build these mini no-bake treats, a piping bag is your friend. It’s so much easier to evenly add a squiggle of filling over each cookie (no need for perfection) than to struggle with a small utensil. Plus, you can easily add a decorative touch to the top of each cake.

Recipe tips:
Use broken cookies in the middle layers. The cream will act like glue to hold the pieces together, and once softened, you won’t even notice they were ever cracked. More caramel is the final touch. If it’s too thick to drizzle over the chilled cakes evenly, gently warm the sauce first to loosen it.

Did you try making this? Let me know how it went in the comments!