No-Bake Gingerbread Cheesecake
This No-Bake Gingerbread Cheesecake is smooth, creamy, and full of warm holiday spice. The gingersnap crust adds just the right crunch, and the cheesecake filling brings all the gingerbread flavor without turning on the oven.
This No-Bake Gingerbread Cheesecake has all the flavors of gingerbread in a creamy, no-bake dessert. It’s an easy make-ahead recipe that looks great on any holiday table. Try serving it with Gingerbread Man Cookies or Coconut Snowball Cookies for a full Christmas treat lineup.
Why you’ll love this No-Bake Gingerbread Cheesecake
No-Bake Gingerbread Cheesecake
Gingerbread flavors have always been special to me. Back in Ireland, we have ginger nut biscuits, similar to ginger snap cookies over here. We also have a delicious cake called Jamaican ginger cake. My family loved it served warm with vanilla custard. Those same spices are in this No-Bake Gingerbread Cheesecake, and it instantly brings me back to the treats I grew up with. It’s a simple dessert that still feels like a piece of home.
Ingredients Needed for No-Bake Gingerbread Cheesecake
- Gingersnap cookies: Crushed gingersnaps make the perfect spiced base for the crust. You can use graham crackers if you prefer a milder flavor.
- Butter: Melted butter binds the cookie crumbs together for the crust.
- Cream cheese: Gives the cheesecake its rich, creamy texture. Make sure it’s softened before mixing.
- Brown sugar: Sweetens the filling and adds a subtle caramel-like note that complements the spices.
- Molasses: Brings that classic gingerbread flavor into the cheesecake filling.
- Spices: A blend of ginger, cinnamon, and nutmeg gives the cheesecake its warm holiday flavor.
- Whipped topping or whipped cream: Adds lightness and makes the filling smooth and fluffy.
- Toppings: Finish the cheesecake with whipped cream, mini Gingerbread Men, and crushed gingersnap cookies for a festive look.
How to make No-Bake Gingerbread Cheesecake
**For more detailed instructions, please refer to the printable recipe card below.**
Combine crushed gingersnap cookies and melted butter in a bowl until the crumbs are coated.
Press the mixture into the bottom of a springform pan or pie dish to form the crust, then set aside.
In a large bowl, beat the cream cheese and brown sugar until smooth.
Add molasses, ginger, cinnamon, and nutmeg, and mix until combined.
Fold in whipped topping or whipped cream until the mixture is light and fluffy.
Spoon the filling over the crust and spread evenly with a spatula.
Decorate with whipped cream.
Add mini Gingerbread Men, crushed cookies and sanding sugar. (optional)
Variations
- Individual cheesecakes: Divide the crust and filling into small jars or dessert cups for single servings. Just like my Pumpkin Pie Cheesecake Cups or my Biscoff Cheesecake cups. They’re great for parties or gifting.
- Pumpkin gingerbread cheesecake: Stir in a few spoonfuls of pumpkin purée to the filling. It adds a fall twist that still fits perfectly with the holiday season.
- Graham cracker crust: Swap gingersnaps for graham crackers if you prefer a milder flavor. You can even mix half and half for a lighter spice balance.
- Mini version: Make this in a muffin tin with cupcake liners for easy mini cheesecakes. They chill faster and are great for portion control.
- Whipped topping twist: Try spiced whipped cream by adding a little cinnamon or ginger to the topping. It enhances the flavor and ties the whole dessert together.
Serving Suggestions
- With coffee or tea: The creamy texture and spiced flavor pair beautifully with a hot drink after dinner. It’s a lovely way to finish off a Christmas meal.
- Topped with cookies: Add the mini Gingerbread Man Cookies on each slice just before serving. That way, the cookie will still have a crunch and not be soggy. It’s a nice contrast to the creamy cheesecake.
- For parties: Slice the cheesecake into small squares or wedges so guests can enjoy it as part of a dessert buffet. You could serve it alongside my Pumpkin Cheesecake Bars, or my Layered Chocolate Cheesecake.
- Holiday dessert spread: Serve alongside Coconut Snowball Cookies or Gingerbread Cheesecake Cookies for a full gingerbread dessert lineup.
- Mini slices for parties: Cut smaller slices or squares for serving at Christmas parties. It keeps things simple when you’re feeding a crowd.
Storage and Freezing
- How should I store No-Bake Gingerbread Cheesecake?
Cover the cheesecake and keep it refrigerated for up to five days. It holds its texture and flavor really well, making it ideal for preparing ahead of time during the holidays.
- Can I freeze No-Bake Gingerbread Cheesecake?
You can, but make sure to freeze it without the toppings. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. When you’re ready to serve, thaw it overnight in the fridge and add the whipped cream, crushed cookies, and mini gingerbread men for that festive look.
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Tips & Tricks
- Use room temperature cream cheese: This makes the filling smooth and easy to mix. Cold cream cheese can create lumps that are hard to blend out.
- Fold gently: When adding the whipped topping or whipped cream, fold it in slowly to keep the filling light and airy. Overmixing can make it dense.
- Crush cookies finely for the crust: A fine crumb packs tighter and creates a sturdy base that holds together when sliced. If you like a little crunch, leave a few slightly larger pieces.
- Chill long enough: Give the cheesecake plenty of time to set in the fridge. At least four hours, but overnight is even better. It slices more cleanly and holds its shape perfectly.
- Decorate just before serving: Add the whipped cream, mini gingerbread men, and crushed cookies right before serving so everything stays fresh and crisp.
Recommended
More holiday Desserts
Looking for more meal inspiration?
Browse my Christmas Recipes or check out my Desserts for more yummy ideas.
FAQ
No-Bake Gingerbread Cheesecake
Ingredients
Crust:
- 3 cups crushed gingersnap cookies about 30 cookies
- 1 and ½ sticks unsalted butter melted
Filling:
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups heavy cream cold
Topping:
- 1 cup Whipped cream
- Extra crushed gingersnaps
- Mini gingerbread men for decoration
Instructions
- Mix crushed gingersnaps with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Set aside.
- Beat softened cream cheese and powdered sugar until smooth. Add molasses, vanilla, ginger, cinnamon, and nutmeg; beat until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Spread filling evenly over the crust and smooth the top.
- Refrigerate for at least 4 hours, preferably overnight, until set.
- Top with whipped cream, cookie crumbs, and mini gingerbread men before serving.
Baking cheesecake always stresses me out so I really wanted to try this no-bake version for the holidays. It was so good, not to mention easy! Can’t wait to make this again for my family.
This is so easy to make, you will love it!
The cheesecake is delicious, but the crust measurements are way off. 3 sticks of butter for 3 cups of crumbs makes a dippy mess. I used 2 sticks and it was still too much.
Thanks for catching this, Brandi. I’m really sorry for the confusion. The recipe was supposed to say 1½ sticks of butter, not 1½ cups. I’ve fixed it now. I truly appreciate you taking the time to say something and I’m glad you enjoyed the cheesecake.