Makes 16 cups
[.feature]8[.feature] original egglife® wraps, cut into fourths
[.feature]16[.feature] oz full fat cream cheese, room temperature
[.feature]½[.feature] cup brown sugar replacement of choice
[.feature]2[.feature] tbsp molasses
[.feature]3[.feature] tbsp maple syrup replacement of choice
[.feature]½[.feature] tsp kosher salt
[.feature]1[.feature] tsp vanilla extract
[.feature]1½[.feature] tsp ground cinnamon
[.feature]1[.feature] tsp ground ginger
[.feature]⅛[.feature] tsp ground cloves
[.feature]¼[.feature] tsp ground nutmeg
[.feature]90[.feature] ml heavy whipping cream, cold
“gingerbread dust” (optional, recipe below)
optional: whipped cream
In a mixing bowl, cream together your softened cream cheese and brown sugar replacement with a hand mixer for about 5 minutes, until creamy and smooth. Add in your molasses, maple syrup replacement, kosher salt, vanilla extract, cinnamon, ginger, cloves, and nutmeg, and cream together until smooth again. Place in the freezer to chill.
Whip your heavy whipping cream until stiff peaks form, gently fold into your cream cheese mixture until creamy and smooth. Place mixture in the freezer to chill.
Cut your egglife wraps into four roughly equal-sized pieces. Preheat your oven to 350°F. In a muffin tin, take one piece of the wrap, then spray it with baking spray or cooking spray. Overlap with a second piece, then spray again and form a small cup shape. Sprinkle with a bit of “gingerbread dust” if desired, then bake for 15-20 minutes until the wraps seal together.
After baking, spray with baking spray on the outside of the egglife cups, then roll in the gingerbread dust if desired. Place gingerbread cheesecake fluff batter into the cups. Refrigerate or freeze until it’s time to serve, then top with whipped cream and more gingerbread dust, if desired.