No Bake Gingerbread Cheesecake Recipe

Introduction

This No Bake Gingerbread Cheesecake is a festive and creamy dessert perfect for the holiday season. With a spiced gingersnap crust and a rich, fluffy filling, it comes together quickly without turning on the oven.

Ingredients

• 1 ½ cups gingersnap cookie crumbs
• Gingerbread man cookies (for decoration and edge)
• ⅓ cup butter, melted
• 4 (8 ounce) blocks cream cheese, softened to room temperature
• ½ cup white sugar
• 2 teaspoons ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract
• 1 tablespoon molasses
• 2 cups heavy whipping cream
• Whipped cream for garnish

Instructions

1. Step 1: Mix the gingersnap cookie crumbs and melted butter together until well combined.
2. Step 2: Press the crumb mixture firmly into the bottom and slightly up the sides of an 8-9 inch springform pan.
3. Step 3: Arrange gingerbread man cookies around the edge of the pan to create a decorative border.
4. Step 4: Set the crust and cookies aside while you prepare the filling.
5. Step 5: In a large bowl, use an electric mixer to whip the cream cheese, sugar, ground ginger, allspice, cinnamon, vanilla extract, and molasses together until fluffy and smooth.
6. Step 6: Gradually add the heavy whipping cream to the cream cheese mixture, whipping continuously until well combined and slightly thickened.
7. Step 7: Pour the cheesecake batter evenly over the prepared crust in the springform pan.
8. Step 8: Refrigerate the cheesecake for at least 6 hours, or freeze for 4 hours to set faster.
9. Step 9: Before serving, garnish the cheesecake with whipped cream and additional gingerbread cookies as desired.
10. Step 10: Slice and serve chilled for a festive treat.

Tips & Variations

• For an extra kick, add a pinch of cayenne pepper or nutmeg to the filling.
• Use a hand food processor to make your own gingersnap crumbs from fresh cookies.
• If you prefer sweeter, try adding a touch of honey or maple syrup along with the molasses.
• Try decorating with crushed candy canes for a peppermint twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. If frozen, thaw in the refrigerator overnight before serving. Reheat is not recommended; serve chilled for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance and kept refrigerated. This actually helps the flavors meld and the texture to set perfectly.

Can I use a regular pan instead of a springform pan?

You can use a regular pan, but a springform pan makes removing the cheesecake easier without damaging the sides or crust.

No Bake Gingerbread Cheesecake Recipe

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★★★★★

4.7 from 131 reviews

• Author: Julian
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This No Bake Gingerbread Cheesecake is a festive and creamy dessert perfect for the holidays. Featuring a spiced gingersnap cookie crust and a luscious gingerbread-flavored cream cheese filling, it requires no baking and is simply set in the fridge or freezer. Decorated with whipped cream and gingerbread cookies, it’s an easy yet impressive treat to serve at any gathering.

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Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups gingersnap cookie crumbs
• ⅓ cup butter, melted
• Gingerbread man cookies (for lining the pan)

Filling

• 4 (8 ounce) blocks cream cheese, softened to room temperature
• ½ cup white sugar
• 2 teaspoons ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract
• 1 tablespoon molasses
• 2 cups heavy whipping cream

For Decoration

• Whipped cream
• Additional gingerbread cookies

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Instructions

1. Prepare the crust: Mix the gingersnap cookie crumbs and melted butter together in a bowl until evenly combined and crumbly yet slightly sticky.
2. Form the crust: Press the gingersnap mixture firmly into the bottom and slightly up the sides of an 8-9 inch springform pan to create an even crust layer. Line the inside edge of the pan with gingerbread man cookies pressed against the crust for decoration.
3. Mix cream cheese filling: In a large bowl, beat the softened cream cheese, white sugar, ground ginger, allspice, cinnamon, vanilla extract, and molasses with an electric mixer until the mixture is smooth and fluffy.
4. Incorporate whipped cream: Using the electric mixer, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until combined and creamy.
5. Assemble cheesecake: Pour the cream cheese and whipped cream batter into the prepared crust and smooth the top evenly.
6. Chill cheesecake: Refrigerate the cheesecake for at least 6 hours or freeze it for about 4 hours until fully set and firm.
7. Decorate and serve: Before serving, garnish with additional whipped cream and more gingerbread cookies. Slice and enjoy your no bake gingerbread cheesecake!

Notes

• For best results, allow cream cheese to soften completely to avoid lumps in the filling.
• If you prefer a firmer texture, freeze for 4 hours; refrigerate if you want a softer cheesecake.
• Use a springform pan to make removing the cheesecake easier without damaging the crust.
• Decorate with crushed gingersnaps, cinnamon, or a drizzle of molasses for extra flavor.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake cheesecake, gingerbread cheesecake, holiday dessert, gingersnap crust, Christmas cheesecake, festive dessert