8ouncesfull fat cream cheesesoftened to room temperature
2/3cupcrushed gingersnap cookies
Line a 9x13 baking dish or a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on high until smooth. Add the whipped cream, molasses, and sugar and beat again on high until completely combined. Pour the cheesecake mixture into the baking dish, spread it out evenly, and freeze at least 2 hours.
When cheesecake is frozen, prepare a large baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop with a thumb trigger, form cheesecake into balls with your hands (they can be whatever size you wish, but mine were about 1" each). Roll each ball quickly as the warmth of your hand will start to soften the cheesecake. Drop each ball into crushed gingersnaps and roll it around to cover it completely. If cheesecake is too soft, you can form balls, freeze for 10 minutes, and then roll in crushed gingersnaps. Place each ball on baking sheet.
Once all of the cheesecake mixture has been used up, freeze gingersnap covered bites at least 1 hour. Once frozen, move cheesecake bites into the refrigerator until ready to serve. Bites are best enjoyed the day and day after they are made. After the second day, the coating starts to get soggy.
Try using graham crackers or another favorite cookie for the coating!