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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/no-bake-gingerbread-cheesecake-recipe/