why make this recipe
No Bake Gingerbread Cheesecake is a delightful dessert that captures the flavors of the holiday season without the need for baking. It combines the spiced goodness of gingerbread with the creamy richness of cheesecake, making it a perfect treat for gatherings, parties, or simply to enjoy at home. Plus, it’s easy to prepare, allowing you to spend less time in the kitchen and more time with loved ones.
how to make No Bake Gingerbread Cheesecake
Ingredients :
- 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, room temperature
- â…“ 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 (240 ml) heavy whipping cream, cold (for topping)
- ¼ cup (30 grams) powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
Directions :
- Line a 9-inch springform pan with parchment paper. Place the paper over the bottom and lock the ring into place over the paper.
- In a bowl, mix the gingersnap crumbs, dark brown sugar, and melted butter until all crumbs are coated. Press into the bottom of the pan and freeze for 15-20 minutes.
- Whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
- In a separate bowl, beat the softened cream cheese and vanilla extract until smooth and creamy.
- Mix in the molasses, ginger, cinnamon, nutmeg, and cloves until fully combined and smooth.
- Carefully fold in the whipped cream mixture, ensuring not to deflate it.
- Pour the cheesecake mixture into the prepared crust. Spread it evenly with a spatula and smooth the top.
- Refrigerate the cheesecake for at least 6 hours or overnight until set.
- Whip the heavy cream, powdered sugar, and vanilla extract together until medium peaks form. Top the cheesecake with whipped cream just before serving.
- For garnish, sprinkle crushed gingersnap cookies on top of the whipped cream for added texture and holiday flair.
how to serve No Bake Gingerbread Cheesecake
Serve the No Bake Gingerbread Cheesecake chilled, sliced into wedges. You can add extra whipped cream and a sprinkle of crushed gingersnap cookies on top for an extra special touch. It pairs beautifully with a cup of coffee or tea, making it great for holiday gatherings.
how to store No Bake Gingerbread Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It can last for up to 4-5 days, but it’s best enjoyed within the first few days for optimal freshness.
tips to make No Bake Gingerbread Cheesecake
- Ensure the cream cheese is at room temperature for easier blending.
- For a firmer cheesecake, let it set overnight in the fridge.
- You can use a food processor to crush the gingersnap cookies for a finer crumb.
variation
You can add different spices, like cardamom or allspice, to customize the flavor. Additionally, consider mixing in some chopped nuts or chocolate chips for added texture.
FAQs
Can I use store-bought gingerbread cookies instead of gingersnap cookies?
Yes, you can substitute gingersnap cookie crumbs with crushed gingerbread cookies for a different yet delicious flavor.
Can I freeze the No Bake Gingerbread Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
How can I make it dairy-free?
You can use dairy-free cream cheese and whipped coconut cream instead of heavy cream to create a dairy-free version of this cheesecake.
No Bake Gingerbread Cheesecake
Ingredients
Method
- Line a 9-inch springform pan with parchment paper and lock the ring into place.
- In a bowl, mix the gingersnap crumbs, dark brown sugar, and melted butter until all crumbs are coated. Press into the bottom of the pan and freeze for 15-20 minutes.
- Whip the heavy cream and powdered sugar until stiff peaks form and set aside.
- In a separate bowl, beat the softened cream cheese and vanilla extract until smooth and creamy.
- Mix in the molasses, ginger, cinnamon, nutmeg, and cloves until fully combined.
- Carefully fold in the whipped cream mixture, ensuring not to deflate it.
- Pour the cheesecake mixture into the prepared crust and smooth the top.
- Refrigerate the cheesecake for at least 6 hours or overnight until set.
- Whip the heavy cream, powdered sugar, and vanilla extract together until medium peaks form.
- Top the cheesecake with whipped cream just before serving and sprinkle crushed gingersnap cookies on top.