Ingredients
2ozcream cheese
1cupeggnog
⅓cuplight creamthickened or Greek yogurt for less calories
½cupconfectioner’s sugar
2tbspRum
½tsppure vanilla extract
7ozGingerbread cookies
2tbspbuttermelted
1tspnutmegfor dusting
2cupsmixed berries
2tbspcaster sugar
Preparation
Use an electric beater to beat the cream cheese, cream, and sugar until thick and smooth.
Add the rum and vanilla, beating again until combined. Chill the mixture in the refrigerator for 30 minutes.
In the meantime, place the biscuits in a food processor, and process until finely crushed.
Add in the butter and blitz again until combined. Divide the biscuit crumbs into 8 serving glasses and press into the base of each glass.
Once chilled, divide the cheesecake mix evenly among the glasses over the gingerbread base and dust with nutmeg and caster sugar. Top with berries and serve.
