No Bake Gingerbread Cheesecake Recipe

Introduction

This no-bake gingerbread cheesecake is a festive and delicious dessert perfect for the holiday season. With a spiced cookie crust and a creamy molasses-infused filling, it’s effortless to prepare and sure to impress your guests.

Ingredients

• 1½ cups gingerbread cookie crumbs
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter (melted)
• 1 cup heavy cream (cold)
• 3 cups cream cheese (cubed, room temperature)
• ¼ cup sour cream
• ½ cup granulated sugar
• 1 Tablespoon gingerbread spice
• ½ cup molasses
• 1½ teaspoons vanilla extract

Instructions

1. Step 1: In a small bowl or food processor, combine the gingerbread cookie crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix until thoroughly combined.
2. Step 2: Immediately press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. Step 3: In a separate bowl, beat the cold heavy cream to stiff peaks. Set aside.
4. Step 4: Using an electric mixer, beat the cream cheese and sour cream together until smooth and creamy.
5. Step 5: Beat in ½ cup granulated sugar and gingerbread spice until fully incorporated.
6. Step 6: Add the molasses and vanilla extract, mixing until smooth and even in color.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
8. Step 8: Spoon the cheesecake filling over the prepared crust and spread evenly with a spatula.
9. Step 9: Cover the pan and refrigerate the cheesecake for at least 8 hours or overnight to set.

Tips & Variations

• For a firmer crust, chill the pressed crust in the refrigerator for 15 minutes before adding the filling.
• Use store-bought gingerbread spice or make your own blend with cinnamon, ginger, cloves, and nutmeg for a fresher flavor.
• Top with whipped cream or candied ginger for extra decoration and taste.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. When ready to serve, let it sit at room temperature for 10-15 minutes for easier slicing. This cheesecake is not suitable for freezing as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, ginger snaps, graham crackers, or speculoos cookies work well and will add unique flavors to the crust.

How long does it take for the cheesecake to set properly?

At least 8 hours in the refrigerator is ideal, but overnight chilling ensures the best texture and firmness.

No Bake Gingerbread Cheesecake Recipe

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★★★★★

4.8 from 144 reviews

This No Bake Gingerbread Cheesecake combines the rich flavors of gingerbread spices with a creamy, smooth cheesecake filling. Featuring a crunchy gingerbread cookie crumb crust and a luscious molasses-scented cream cheese layer, this dessert is an easy yet festive treat that requires no baking. Perfect for holiday gatherings or any time you want a flavorful, creamy cheesecake without turning on the oven.

• Author: reem
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1½ cups gingerbread cookie crumbs
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter, melted

Cheesecake Filling

• 1 cup heavy cream, cold
• 3 cups cream cheese, cubed, room temperature
• ¼ cup sour cream
• ½ cup granulated sugar
• 1 Tablespoon gingerbread spice
• ½ cup molasses
• 1½ teaspoons vanilla extract

Instructions

1. Prepare the crust: In a small bowl or food processor, combine the gingerbread cookie crumbs, melted salted butter, and granulated sugar. Mix thoroughly until the mixture is well combined and holds together slightly.
2. Press the crust: Immediately press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Set the crust aside while preparing the filling.
3. Whip the cream: Using a mixer, beat the cold heavy cream until stiff peaks form. Set this whipped cream aside for folding into the cheesecake filling later.
4. Mix cream cheese mixture: In a large bowl, beat the cubed cream cheese and sour cream together with an electric mixer until the mixture is smooth and creamy, ensuring no lumps remain.
5. Add sugar and spices: Beat in the granulated sugar and gingerbread spice until well incorporated and smooth.
6. Incorporate molasses and vanilla: Add the molasses and vanilla extract to the cream cheese mixture and beat again until the mixture is smooth and uniform in color.
7. Fold in whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula. Make sure to mix just until combined, maintaining the light and airy texture.
8. Assemble the cheesecake: Spoon the cheesecake filling onto the prepared gingerbread crust and spread evenly with a spatula to create a smooth, level surface.
9. Chill the cheesecake: Cover the springform pan with plastic wrap or a lid and refrigerate the cheesecake for at least 8 hours, preferably overnight, to allow it to set firmly before serving.

Notes

• For best results, ensure the cream cheese is at room temperature to avoid lumps.
• You can substitute gingerbread spice with a blend of cinnamon, ginger, nutmeg, and cloves if unavailable.
• Chilling overnight improves the flavor and texture, making slicing easier.
• This cheesecake does not require baking, making it perfect for warm climates or quick preparation.
• Use a springform pan for easy removal of the cheesecake.

Keywords: no bake cheesecake, gingerbread cheesecake, holiday dessert, no bake dessert, creamy cheesecake, gingerbread cookie crust, molasses cheesecake, easy cheesecake recipe