Introduction

This No-Bake Gingerbread Cheesecake combines the warm spices of gingerbread with a creamy, dreamy filling that’s perfect for the holidays. It’s easy to make and requires no baking, making it an ideal dessert for busy home cooks. Impress your guests with this festive treat that’s rich, flavorful, and wonderfully smooth.

A slice of cheesecake is shown on a white plate with a crumbly brown base layer and a thick, smooth beige cheesecake layer on top. On the cheesecake, there is a swirl of creamy white whipped topping with a sprinkling of light brown crumbs. A small gingerbread cookie shaped like a person with white icing details and a green tie is placed upright on the whipped topping. In front of the slice, a metal fork holds a small bite of crumbly base with a bit of cream. The background includes out-of-focus Christmas decorations and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups crushed gingersnap cookies (about 30 cookies)
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup molasses
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup heavy cream, cold
1 cup whipped cream, for topping
Extra crushed gingersnaps and mini gingerbread men, for decoration

Instructions

Step 1: Mix the crushed gingersnap cookies with melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Step 2: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy using a hand or stand mixer.
Step 3: Add molasses, vanilla extract, ground ginger, cinnamon, and nutmeg to the cream cheese mixture. Beat until fully combined and fragrant.
Step 4: In a separate bowl, whip the cold heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the spiced cream cheese mixture in two additions, using a spatula to fold carefully and preserve the airiness.
Step 6: Spread the filling evenly over the prepared crust and smooth the top with a spatula.
Step 7: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
Step 8: Before serving, top with whipped cream, extra crushed gingersnaps, and mini gingerbread men for a festive touch.

Tips & Variations

Use finely crushed gingersnaps and press the crust firmly to prevent crumbling.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
Whip the heavy cream separately before folding to create a light, airy texture.
Chill the cheesecake overnight for the best texture and flavor integration.
For a variation, try adding a teaspoon of ground cloves or allspice to enhance the gingerbread spice profile.
Swap molasses for maple syrup for a sweeter, milder flavor.
Top with a drizzle of caramel sauce for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to two days. To reheat, simply let it sit at room temperature for 10-15 minutes before serving to soften slightly. Do not freeze, as the texture may be compromised.

How to Serve

A slice of cheesecake with two clear layers: a thick, smooth light brown top layer and a darker brown crumbly base layer. On top sits a swirl of whipped cream dusted with cinnamon or spice powder, with a small gingerbread man cookie decorated with white icing and a green tie standing upright in the cream. The slice is on a white plate with a slightly textured surface. Next to it, a fork holds a bite of the crumbly base topped with a small swirl of cream. The background shows blurred festive decorations on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute gingersnaps with graham crackers or speculoos cookies for a different flavor, but gingersnaps offer the authentic gingerbread spice that defines this cheesecake.

How do I ensure the cheesecake sets properly without baking?

The key is to whip the heavy cream to stiff peaks separately and fold it gently into the cream cheese mixture. Also, chilling the cheesecake overnight is essential to let it firm up and develop the best texture.