No Bake Gingerbread Cheesecake
No bake gingerbread cheesecake packed with gingerbread flavor, super creamy, and its stress free because it doesn't require gelatin! This festive no bake cheesecake is a holiday must!
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.
Notes
*If you’re sensitive to spice or just not a fan, you can easily tone the spices down. Everyone’s spice tolerance is different!
Crush up some leftover gingersnap cookies to sprinkle on top of the whipped cream for a pretty touch!
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! Top the cheesecake with crushed up gingersnap cookies or cute gingerbread men cookies for a festive and pretty touch! Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.