Ingredients
Scale
- 32 oz heavy whipping cream
- 1/4 cup white sugar
- 1 tsp maple extract
- 1 8oz brick cream cheese
- 1/2 cup brown sugar
- 70 Anna’s Swedish Ginger Thins (about 2 boxes)
Instructions
- Pour whipping cream into chilled bowl of stand mixer with whisk attachment
- Turn mixer on medium speed, slowly add sugar and maple extract
- When it starts to thicken, turn mixer on high speed
- Mix until the cream has turned into firm whipped cream
- Transfer whipped cream to another bowl, set aside
- Switch to the blade attachment on the mixer
- Put cream cheese into the mixing bowl, beat on medium speed until smooth
- Add brown sugar, mix until fully combined
- Using a flat spatula, fold 1/2 of the whipped cream into the cream cheese mixture, set aside
- Prepare your serving cups or glasses
- Crush up 6 ginger thins, layer into bottom of the glass
- Spoon in cream cheese mixture until the glass is 3/4 full
- Crush up 6 ginger thins, layer on top of cheesecake layer
- Top with maple cream cheese
- Sprinkle with cookie crumbs
- Top with 1 whole ginger thin
- Repeat in each glass until all of the ingredients are used up
- Serve immediately or refrigerate for up to 6 hours before serving