Gingerbread Cheesecake Cups (Print Version)

# Ingredients:

01 - 1 1/2 cups crushed gingerbread cookies.
02 - 1/4 cup unsalted butter, melted.
03 - 1 1/2 cups cream cheese, softened.
04 - 1/2 cup powdered sugar.
05 - 1 teaspoon vanilla extract.
06 - 1 teaspoon ground ginger.
07 - 1 teaspoon ground cinnamon.
08 - 1/4 teaspoon ground nutmeg.
09 - 1/4 teaspoon ground cloves.
10 - 1 1/4 cups heavy cream, whipped.
11 - Extra whipped cream for topping.
12 - Mini gingerbread cookies for decoration.

# Instructions:

01 - Mix crushed gingerbread cookies with melted butter, press into serving cups.
02 - Beat cream cheese and powdered sugar until smooth.
03 - Mix in vanilla and spices until well combined.
04 - Gently fold in whipped cream until light and fluffy.
05 - Pipe or spoon filling over crusts, smooth tops.
06 - Refrigerate 2-3 hours until filling is firm.
07 - Top with whipped cream, cookie crumbs, and mini cookies.

# Notes:

01 - Can be made 2 days ahead.
02 - Add toppings just before serving.
03 - Use crisp cookies for best crust texture.

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