Description
This no-bake gingerbread cheesecake combines the warm, festive flavors of ginger, cinnamon, and molasses with a creamy, smooth cheesecake filling. The gingersnap crust adds a delightful crunch, making it a perfect holiday dessert that requires no oven baking, simply chilling to set.
Ingredients
Crust
- 3 cups crushed gingersnap cookies (about 30 cookies)
- 1½ cups unsalted butter (melted)
Filling
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1½ cups heavy cream (cold)
Topping and Decoration
- 1 cup whipped cream
- Extra crushed gingersnaps
- Mini gingerbread men for decoration
Instructions
- Prepare the crust: Mix crushed gingersnap cookies with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside to begin firming up.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add molasses, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg, then beat again until all ingredients are fully incorporated.
- Whip the heavy cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form to ensure a light and airy texture for the cheesecake filling.
- Combine filling and cream: Gently fold the whipped heavy cream into the cream cheese mixture with a spatula, mixing carefully until smooth and uniform without deflating the whipped cream.
- Assemble the cheesecake: Spread the creamy filling evenly over the prepared gingersnap crust in the springform pan, smoothing the top with a spatula for an even finish.
- Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours, ideally overnight, to let it fully set and develop flavor.
- Decorate and serve: Before serving, top the cheesecake with whipped cream, sprinkle extra crushed gingersnaps over the top, and garnish with mini gingerbread men for a festive presentation.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use cold heavy cream for easier whipping to stiff peaks.
- Press the crust firmly to prevent it from crumbling when slicing.
- The cheesecake can be made up to 2 days in advance and stored covered in the refrigerator.
- To serve slices cleanly, run a knife under hot water and dry it before slicing each piece.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
