For the cheesecake bites:
- 2/3 cup gingerbread crumbs
- 2 cups whipped cream
- 1 1/2 cup cream cheese
To make the whipped cream:
- 2 tablespoons sugar
- 1 cup heavy whipping cream
To make the cream cheese:
- 1 cup cream cheese softened
- 3 tbsp powdered sugar
1Line the baking sheet with a parchment paper and set aside.
2Make the whipped cream: Place the sugar into the mixing bowl and add the whipping cream. Whisk until the cream reaches stiff peaks. Keep refrigerated until ready to use.
3Place the cream cheese in a bowl with the sugar and whip with hand mixer until it gets fluffy and smooth.
4Add 2 cups whipped cream and gently fold into the cream cheese mixture using a spatula.
5Spread the mixture out evenly in the baking sheet and place in freezer for 2 hours.
6Place gingerbread crumbs into a small bowl.
7Scoop the cheesecake ice cream mixture with an ice cream scoop or a tablespoon and roll in cookie crumbs. You will need to do this step as quickly as you can so the ice cream doesn’t melt.
8Keep in the freezer until they get frozen. When ready to serve, let sit out for a few minutes at room temperature to get the desired firmness.
9Refrigerate for longer periods in an airtight container.