Ingredients
Scale
- 2 cups brewed coffee, cooled
- 1/2 cup dark rum or coffee liqueur
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 24 gingerbread cookies
- Cocoa powder for dusting
- Fresh ginger or cinnamon sticks for garnish (optional)
Instructions
- In a shallow dish, combine the brewed coffee and dark rum (or coffee liqueur). Set aside.
- In a large mixing bowl, beat the heavy cream until soft peaks form.
- In another bowl, mix the softened cream cheese, powdered sugar, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg until smooth and well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Quickly dip each gingerbread cookie into the coffee mixture, ensuring they are soaked but not soggy. Lay a layer of soaked cookies in the bottom of a 9×9-inch baking dish.
- Spread half of the cream cheese mixture over the layer of cookies.
- Repeat with another layer of soaked cookies and the remaining cream cheese mixture on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Before serving, dust the top with cocoa powder and garnish with fresh ginger or cinnamon sticks if desired.
Notes
- For a non-alcoholic version, replace the rum or liqueur with additional brewed coffee or milk.
- Add a layer of chocolate shavings or crushed gingerbread cookies between the layers for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: N/A
- Protein: 4g
- Cholesterol: N/A