No Bake Gingerbread Cheesecake

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Indulge in the warmth of the holiday season with this No Bake Gingerbread Cheesecake. With the perfect balance of creamy cheesecake and bold gingerbread flavor, this dessert is sure to become a festive favorite. Best of all, it’s incredibly easy to prepare — no oven, no fuss! Simply mix and chill, and you’ll have a delightful treat that combines the smooth texture of cheesecake with the comforting spices of gingerbread. Whether you’re hosting a Christmas party or just craving a festive dessert, this no-bake treat is perfect for any occasion.

Why You’ll Love This No Bake Gingerbread Cheesecake

This No Bake Gingerbread Cheesecake is everything you love about the holidays in a dessert. The creamy, velvety texture of the cheesecake contrasts beautifully with the crunchy, spiced cookie crust. Plus, the gingerbread spices—ginger, cinnamon, nutmeg, and cloves—deliver that unmistakable festive flavor, making each bite a taste of Christmas. Best of all, there’s no baking involved, so you can skip the hassle of an oven and enjoy a stress-free dessert that’s just as delicious.

Ingredients for No Bake Gingerbread Cheesecake

Gingersnap Cookie Crumbs: The base of the cheesecake crust, providing a sweet, slightly spicy crunch.

Dark Brown Sugar: Adds a rich, molasses-like sweetness to the crust, complementing the ginger flavor.
Salted Butter: Ties the crust together while providing a bit of saltiness to balance the sweetness.
Heavy Whipping Cream: Creates a light, airy texture for the cheesecake filling, ensuring it’s smooth andcreamy.

Powdered Sugar: Used to sweeten the whipped cream, adding smoothness and structure to the cheesecake filling.
Cream Cheese: The base of the cheesecake filling. Full-fat cream cheese provides a rich, creamy texture.
Unsulphured Molasses: The star ingredient that delivers that classic gingerbread flavor, giving the cheesecake its signature taste.

Vanilla Extract: Enhances the overall flavor of the cheesecake with a subtle, sweet undertone.
Ground Ginger, Cinnamon, Nutmeg, and Cloves: The essential spices that provide the warm, aromatic gingerbread flavor.
Whipped Cream (for topping): A light and fluffy topping that adds richness to the cheesecake when served.

Alternative Ingredient Suggestions

Biscoff Cookies: If you’re out of gingersnap cookies, Biscoff cookies make a great substitute. Their caramelized flavor still pairs wonderfully with the gingerbread spices.
Low-fat Cream Cheese: While full-fat cream cheese gives the best texture and flavor, low-fat options can be used in a pinch, though they may result in a slightly less creamy cheesecake.
Canned Whipped Cream: If you don’t want to make fresh whipped cream, store-bought whipped cream works just as well for topping the cheesecake.

Step-by-Step Instructions for No Bake Gingerbread Cheesecake

Prepare the crust: Line a 9-inch springform pan with parchment paper. Place the paper over the bottom and lock the ring into place over it. In a medium bowl, mix the gingersnap cookie crumbs, dark brown sugar, and melted salted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the pan, slightly pushing it up the sides. Freeze for about 30 minutes to set.
Make the whipped cream: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and vanilla extract until smooth and creamy. Add the unsulphured molasses and all the ground spices (ginger, cinnamon, nutmeg, cloves). Beat until fully incorporated, scraping down the sides of the bowl as needed.

Combine the whipped cream and cream cheese mixture: Gently fold the whipped cream mixture into the cream cheese mixture. Be careful not to deflate the whipped cream—fold until there are no streaks remaining and the mixture is smooth.
Assemble the cheesecake: Pour the cheesecake filling over the chilled cookie crust. Smooth the top with a spatula and refrigerate for at least 6 hours, or overnight for the best results.
Serve: Before serving, top the cheesecake with a layer of freshly whipped cream and, if desired, crushed gingersnap cookies for extra crunch and decoration.

Tips & Tricks for No Bake Gingerbread Cheesecake

• Softening the Cream Cheese: Make sure your cream cheese is softened to room temperature. If it’s too cold, the cheesecake filling may turn out lumpy and not as smooth as it should be.
• Whipped Cream Texture: The key to perfect whipped cream is achieving stiff peaks. To check, hold the whisk upside down—if the whipped cream stays in place, it’s ready.
• Parchment Paper: Line your springform pan with parchment paper for an easy release and to avoid sticking. It makes the cleanup process much easier.

Pairing Ideas and Variations

This No Bake Gingerbread Cheesecake pairs wonderfully with a variety of toppings and side dishes. You can add crushed gingersnap cookies or even gingerbread men for a festive touch. For a twist, serve it with caramel sauce, chocolate drizzle, or a sprinkle of cinnamon.

If you prefer a lighter version, swap out the heavy cream for a whipped coconut cream. For those with dietary preferences, this cheesecake can be made gluten-free by using gluten-free gingersnap cookies for the crust.

Storage & Make-Ahead Tips

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake stays fresh and creamy, ready to enjoy any time.
• Freezer: If you’d like to keep it for longer, you can freeze this cheesecake. Wrap it tightly in plastic wrap and store in an airtight container for up to a month. Thaw overnight in the refrigerator before serving.

This No Bake Gingerbread Cheesecake is not only a festive delight but also a simple and stress-free dessert that will impress your friends and family. Whether it’s for a holiday gathering or just a cozy treat, this recipe is sure to bring joy to your taste buds. Enjoy!

Conclusion

This No Bake Gingerbread Cheesecake brings together the best of holiday flavors with a creamy, rich texture and an easy, stress-free preparation method. Whether you’re celebrating Christmas, hosting a festive dinner, or simply craving a sweet, spiced treat, this dessert will be the perfect addition to any occasion. With minimal effort and no need for an oven, you can enjoy the delicious gingerbread essence in every bite without the worry of baking. It’s a simple, yet indulgent treat that promises to be a holiday favorite for years to come.

FAQ

1. Can I make this No Bake Gingerbread Cheesecake ahead of time?

Yes! This cheesecake actually needs to be chilled for at least 6 hours, but you can easily make it a day or two ahead of time. Just keep it stored in the refrigerator, and it will stay fresh and delicious until you’re ready to serve it.

2. Can I use a different type of cookie for the crust?

Absolutely! While gingersnap cookies are traditional for this recipe, you can use other spiced cookies like Biscoff or even graham crackers if you prefer a milder flavor. Just make sure the cookies are finely crushed to ensure a solid crust.

3. How long does this cheesecake last in the refrigerator?

The No Bake Gingerbread Cheesecake can be stored in the refrigerator for up to 5 days. Keep it in an airtight container to preserve its freshness and creamy texture.

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No Bake Gingerbread Cheesecake

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Author: Anna
Total Time: 6 hours 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This No Bake Gingerbread Cheesecake is a festive and creamy holiday dessert that combines the rich flavors of gingerbread with the smooth, velvety texture of cheesecake. It’s simple to prepare, requiring no baking and minimal ingredients, making it the perfect treat for holiday gatherings or cozy nights in.

Ingredients

Scale

1 ½ cups (150 grams) gingersnap cookie crumbs
2 tablespoons (30 grams) dark brown sugar
5 tablespoons (70 grams) salted butter, melted
1 ½ cups (320 grams) heavy whipping cream, cold
1 ¼ cups (151 grams) powdered sugar
24 oz (3 bricks) full-fat cream cheese, softened
⅓ cup (104 grams) unsulphured molasses
1 teaspoon vanilla extract
3 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup heavy whipping cream, cold (for topping)
¼ cup powdered sugar (for topping)
1 teaspoon vanilla extract (for topping)

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Instructions

Line a 9-inch springform pan with parchment paper. Place the paper over the bottom and lock the ring into place over it.

In a medium bowl, mix the gingersnap cookie crumbs, dark brown sugar, and melted salted butter. Press this mixture into the bottom of the pan, slightly pushing it up the sides. Freeze for 30 minutes to set.
In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
In a large bowl, beat the cream cheese and vanilla extract until smooth. Add the molasses and spices, and mix until fully combined.

Fold the whipped cream mixture into the cream cheese mixture, being careful not to deflate the whipped cream. Continue folding until the mixture is smooth and free of streaks.
Pour the cheesecake mixture over the frozen crust, smoothing out the top. Refrigerate for at least 6 hours or overnight.
Before serving, top the cheesecake with whipped cream and, optionally, crushed gingersnap cookies for decoration.

Notes

Ensure that the cream cheese is softened to room temperature for a smooth filling.
Use parchment paper for easy removal of the cheesecake from the springform pan.
The cheesecake needs to be refrigerated for at least 6 hours to set properly.