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No-Bake Gingerbread Cheesecake

No-Bake Gingerbread Cheesecake

This No-Bake Gingerbread Cheesecake is the ultimate holiday dessert — rich, creamy, and bursting with warm gingerbread spice. A buttery gingersnap crust holds a fluffy cream cheese filling infused with molasses, cinnamon, and ginger. Chill and serve with whipped cream and mini gingerbread cookies for a festive treat!
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 496
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups crushed gingersnap cookies (about 30 cookies)
  • 1 1/2 cups 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 1/2 cups heavy cream, cold
  • 1 cup whipped cream, for topping
  • extra crushed gingersnaps and mini gingerbread men, for decoration

Equipment

  • 9-inch springform pan
  • mixing bowls
  • hand or stand mixer
  • spatula
  • measuring cups and spoons

Method
 

  1. Mix crushed gingersnaps with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
  2. In a large mixing bowl, beat softened cream cheese and powdered sugar together until smooth and creamy.
  3. Add molasses, vanilla, ginger, cinnamon, and nutmeg to the cream cheese mixture. Beat until fully combined.
  4. In a separate bowl, whip cold heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the spiced cream cheese mixture until smooth and fluffy.
  6. Spread the filling evenly over the prepared crust. Smooth the top with a spatula.
  7. Refrigerate for at least 4 hours, or overnight, until fully set.
  8. Top with whipped cream, crushed gingersnaps, and mini gingerbread men before serving.

Notes

Tips: Use a springform pan for easy unmolding. Chill at least 4 hours or overnight for best texture. You can make this cheesecake up to two days ahead of time — store covered in the refrigerator. For extra holiday flair, top with crushed gingersnaps, whipped cream, and mini gingerbread men before serving.