No Bake Gingerbread Cheesecake
A creamy, spiced No Bake Gingerbread Cheesecake that’s perfect for the holidays. With a crunchy gingersnap crust and a molasses-infused filling, this easy, make-ahead dessert requires no oven and delivers all the flavor of traditional cheesecake.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 35 minutes
- Yield: 1 (9-inch) cheesecake, approx. 10-12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups (150g) gingersnap cookie crumbs
- 2 tablespoons (30g) dark brown sugar
- 5 tablespoons (70g) salted butter, melted
- 1½ cups (320g) heavy whipping cream, cold
- 1¼ cups (151g) powdered sugar
- 24 oz (3 bricks) full-fat cream cheese, room temperature
- ⅓ cup (104g) 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 (for topping)
- ¼ cup powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
Instructions
- Line a 9-inch springform pan with parchment paper and lock the ring over the base.
- Mix gingersnap crumbs, brown sugar, and melted butter until well combined. Press into the pan and freeze while preparing the filling.
- In a mixing bowl, whip heavy cream and powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat cream cheese and vanilla until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves. Mix well and scrape the sides.
- Gently fold whipped cream into the spiced cream cheese mixture until fully combined.
- Pour the filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours or overnight.
- Before serving, whip the topping ingredients (heavy cream, powdered sugar, vanilla) until medium peaks form and spread or pipe over cheesecake.
- Optional: Garnish with crushed gingersnaps or mini gingerbread cookies.
Notes
- Use full-fat, brick-style cream cheese for the creamiest texture.
- Do not substitute molasses with blackstrap; it will be too bitter.
- Make sure cream cheese is fully softened to avoid lumps.
- Can be made up to 2 days in advance and stored in fridge.
- Freezes well without topping for up to 1 month.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 24g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 105mg
Find it online: https://recipeeasily.com/no-bake-gingerbread-cheesecake-recipe/