Peaches Cream Gingersnap Cups
Indulge in the perfect harmony of flavors and textures with these irresistible Peaches Cream Gingersnap Cups. This delightful dessert combines the bold, spiced crunch of gingersnap cookie cups with the juicy sweetness of macerated ripe peaches and the airy elegance of vanilla-infused whipped cream. Ready in just 25 minutes, these no-fuss treats are as stunning as they are delicious, making them ideal for summer gatherings, dinner parties, or simply elevating your everyday dessert game. Garnished with fresh mint leaves, these individual servings are a refreshing take on seasonal flavors, beautifully presented in edible cups for a fun and functional twist.
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Recipe Information
Ingredients
- 200 grams gingersnap cookies
- 75 grams unsalted butter
- 3 ripe peaches
- 2 tablespoons granulated sugar
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 6 mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and prepare a muffin tin with 6 cups.
In a food processor, pulse the gingersnap cookies until they form fine crumbs.
Melt the butter over low heat or in the microwave, and mix it thoroughly with the gingersnap crumbs until evenly moistened.
Divide the gingersnap mixture evenly among the 6 muffin tin cups and press it firmly into the bottom and up the sides to create a cup shape.
Bake the gingersnap cups in the oven for 5 minutes. Remove and let them cool completely in the tin before carefully transferring them onto a serving platter.
While the cups cool, prepare the peach filling. Peel the peaches, remove the pits, and dice them into small cubes.
In a bowl, toss the diced peaches with granulated sugar and set aside to macerate for 10 minutes.
In another bowl, whip the whipping cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
To assemble, spoon the macerated peaches into the cooled gingersnap cups, dividing evenly among the 6 cups.
Top each cup with a generous dollop of whipped cream.
Garnish with fresh mint leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 19.8 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
