3tablespoonscaramel sauce, recipe below, but in a pinch, good-quality store-bought will work too
½cupcandied walnuts, recipe below, but again, store-bought candied nuts will work too
1cupcrumbled ginger snaps, I use Trader Joe's gluten-free ginger snaps because they're extra crispy and crumbly. I crush it until there are still a few pieces just smaller than a dime
INSTRUCTIONS
In the bowl of a stand mixer, whisk the whipped cream on high speed until it begins to froth, a couple of minutes.
Add powdered sugar and vanilla and continue beating until soft peaks form. Transfer the whipped cream to a bowl and set aside.
In the bowl of the stand mixer (no need to clean it), add the cream cheese and beat on medium-high speed until smooth.
Add the caramel sauce and beat until well combined, scraping down the sides as necessary.
Fold in the whipped cream and mix on low-speed until completely smooth.
Divide the ginger snaps among the 6 small dessert cups or mason jars (If you use mason jars, you can put the lid on and take it to go!), creating about a ½-inch layer of ginger snaps in the bottom.
Using a piping bag fitted with a large tip*, pipe the mousse into the jars over the top of the ginger snaps.
Top with a sprinkling of candied walnuts.
Chill for at least 30 minutes before serving. Keep any leftovers covered and chilled for up to two days.
Notes
*If you don't have a piping bag and pastry tips, you can also cut the corner off of a gallon-sized Ziploc bag or just scoop the cheesecake mousse into the dessert cups.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.