Indulge in the festive essence of Christmas with No Bake Gingerbread Cheesecake! Not only does it boast an irresistibly delicious flavor, but it also eliminates the stress associated with traditional baked cheesecakes—no need to worry about cracks in the oven or other baking-related concerns.
Drafting this post while jamming to my favorite Christmas tunes, because, you know, it's the season! Brace yourselves for a taste bud adventure with the decadently spiced filling that will whisk you away to a realm of Christmas bliss. Trust me, it's pure lusciousness!
If you love Christmas baking, check out my Orange Cinnamon Macaroons, they're perfect for a cookie box!
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Why you'll love this recipe
- This No Bake Gingerbread Cheesecake is packed with flavor, you know its gingerbread flavor right away!
- This recipe is effortless because it doesn't require any actual baking in the oven and has no gelatin.
- This festive no bake cheesecake has the dreamiest texture, super smooth!
- The crust adds a nice crunch and contrast to the silky filling, and extra ginger flavor.
Equipment
Measuring spoons
Handheld or stand mixer
Rubber Spatula
Ingredients
You'll need the following ingredients to make this No Bake Gingerbread Cheesecake:
- Unsulphured Molasses is key, I like Grandma's brand. Do not use Blackstrap Molasses. Molasses is the star flavor in gingerbread, you cannot substitute it.
- Full fat cream cheese is a must in this no bake gingerbread cheesecake, low fat will not yield the same results or flavor. It must be room temperature, your finger should be able to easily make an indent into the brick.
- This recipe has so much flavor because of the combination of spices, warming ginger, cinnamon, nutmeg, and cloves. Do not change the amount of spice.
- Powdered sugar has cornstarch in it providing structure to the filling.
- Salted butter adds a salty note to the cookie crust, if you do not have salted butter, add ¼ teaspoon of salt to the crust ingredients.
See recipe card for quantities.
Substitutions
- Instead of gingersnap cookies you can use Biscoff cookies, they're just as delicious!
- If you do not have a springform pan, you can use a 9X9 baking pan but make sure the parchment goes up and over the sides for easy removal.
- If you don't want to go through the trouble of making homemade whipped cream for serving on top, you could always use canned whip cream.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step 1:Line a 9 inch springform pan with parchment paper. Place the paper over the bottom and lock the ring into place over the paper.
Step 2: Mix the cookie crumbs and melted butter until all of the crumbs have absorbed the butter. Pour into the pan, push down with the bottom of a measuring cup until evenly distributed and slightly pushed up the sides. Place in the freezer until cold.
Step 3: Beat the heavy cream and powdered sugar until stiff peaks form, set aside
Step 4: In a large bowl beat the cream cheese and vanilla extract until smooth and creamy. Beat in the molasses and spices, mix until well combined and smooth. Making sure to scrape down the sides and bottom of the bowl.
Step 5: Fold in the whipped cream mixture, making sure not to deflate the cream. Fold until it's incorporated and no streaks remain.
Step 6: Pour over the frozen crust. Spread out evenly with a spatula, smooth the top. Place in the refrigerator until cold, about 6 hours or overnight.
Hint: Crush up some leftover gingersnap cookies to sprinkle on top of the whipped cream for a pretty touch!
Pro tips
- Make sure the cream cheese is SOFT to touch or else the cheesecake will be lumpy and it will lose that creamy dreamy mouthfeel.
- Using parchment paper is such a game changer when it comes to baking and clean up. It creates easy cleanup and guaranteed the crust will not stick.
- Beat the cream cheese and powdered sugar until creamy before all of the other steps, it will create a smooth start and you will know if the cream cheese is soft enough.
FAQ
How do I know if my whipped cream is stiff enough?
Hold the beaters or whisk attachment upside down, the whipped cream should not fall off. The key is enough air incorporated to create volume and structure.
Can I use granulated sugar in the no bake cheesecake instead of powdered?
No, the powdered sugar has cornstarch in it giving the cheesecake more structure and the powdered sugar melts into the cream cheese better.
Can I freeze this cheesecake?
Yes! Make sure you wrap the cheesecake really well and store in an airtight container.
Storage
Refrigeration
Place in an airtight container for up to 5 days in the refrigerator.
Freezer
Wrap well and place in an airtight container for up to 1 month in the freezer. I recommend freezing it without the whipped cream topping. Thaw in the refrigerator before enjoying!
Related
Looking for other recipes like this? Try these:
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📖 Recipe
No Bake Gingerbread Cheesecake
Equipment
- 9 inch spring form pan
- Handheld mixer or stand mixer
- Mixing bowls
- Measuring Spoons
- Parchment Paper
- Rubber Spatula
Ingredients
Crust
- 1 ½ cups (150 grams) gingersnap cookie crumbs use a food processor to make crumbs
- 2 tablespoons (30 grams) dark brown sugar
- 5 tablespoons (70 grams) salted butter melted (add ¼ teaspoon of salt if you do not have salted butter)
No Bake Gingerbread Cheesecake
- 1 ½ cups (320 grams) heavy whipping cream cold
- 1 ¼ cups (151 grams) powdered sugar
- 24 (3 bricks) oz cream cheese brick style, full fat, room temp (soft to touch)
- ⅓ cup (104 grams) molasses unsulphured (I like Grandma's brand)
- 1 teaspoon vanilla extract
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
Cream Topping
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Line a 9 inch springform pan with parchment paper. Place the paper over the bottom and lock the ring into place over the paper.
- Mix the cookie crumbs, brown sugar, and melted butter until all of the crumbs have absorbed the butter.
- Pour into the pan, push down with the bottom of a measuring cup until evenly distributed and slightly pushed up the sides.
- Place in the freezer until cold.
No Bake Gingerbread Cheesecake
- Beat the heavy cream and powdered sugar until stiff peaks form, set aside.
- In a large bowl beat the cream cheese and vanilla extract until smooth and creamy.
- Beat in the molasses and spices, mix until well combined and smooth. Making sure to scrape down the sides and bottom of the bowl.
- Fold in the whipped cream mixture, making sure not to deflate the cream. Fold until it's incorporated and no streaks remain.
- Pour over the frozen crust. Spread out evenly with a spatula, smooth the top.
- Place in the refrigerator until cold, about 6 hours or overnight.
Topping
- Beat the heavy cream, vanilla, and powdered sugar until medium peaks form. Top cheesecake when ready to serve.
Meredith says
I can’t wait to make this again for the holiday season!!!
Amanda says
Oh my gosh, me too!!
Monique S says
I made 2 full size cheesecakes for my family get togethers. Then I made a third batch and divided it info 2 cupcake pans to make 24 individual cheesecakes for my coworkers. They all turned out so great. I decorated the top with dollops of cream cheese frosting and a mini gingerbread man on each one.
One of the full size cheesecakes was eaten the same day, and the second one was refrigerated overnight. I would say that the flavors seemed more settled in and combined in the 2nd cheesecake (and the leftovers from the first cheesecake) that were refrigerated overnight. The molasses was more prominent in the one we ate the same day, and a little more subtle in the ones that were consumed the next day. So I would say if it’s possible to make it the night before, I would recommend that. However, it’s still super delicious either way. My family all loved it.
Amanda says
Oh wow! I love that you made it multiple times!! I will have to make mini cheesecakes, such a great idea! I agree about the molasses being more prominent the day of. I really appreciate you making my recipe and taking the time to leave a detailed review! Merry Christmas!
Jannette says
Instead of making 2 cheesecakes, could I double the recipe and use a 9 x 13 pan?
Amanda says
you could do that! That will be a lot of filling so it will be a tall cheesecake 🙂