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!
Servings: 10 slices
Calories: 496kcal
Cost: 12
Equipment
- 9-inch springform pan
- mixing bowls
- hand or stand mixer
- spatula
- measuring cups and spoons
Ingredients
- 3 cups crushed gingersnap cookies (about 30 cookies)
- 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
- 1/2 cups heavy cream, cold
- 1 cup whipped cream, for topping
- extra crushed gingersnaps and mini gingerbread men, for decoration
Instructions
- Mix crushed gingersnaps with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
- In a large mixing bowl, beat softened cream cheese and powdered sugar together until smooth and creamy.
- Add molasses, vanilla, ginger, cinnamon, and nutmeg to the cream cheese mixture. Beat until fully combined.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the spiced cream cheese mixture until smooth and fluffy.
- Spread the filling evenly over the prepared crust. Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- 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.