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.
Ingredients
Scale
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
Instructions
- Prepare the crust: Mix the gingersnap cookie crumbs and melted butter together in a bowl until evenly combined and crumbly yet slightly sticky.
- 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.
- 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.
- 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.
- Assemble cheesecake: Pour the cream cheese and whipped cream batter into the prepared crust and smooth the top evenly.
- Chill cheesecake: Refrigerate the cheesecake for at least 6 hours or freeze it for about 4 hours until fully set and firm.
- 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
