No Bake Gingerbread Cheesecake
This no bake gingerbread cheesecake is the perfect to make for Christmas. It has a gingersnap crust, with a no bake gingerbread cheesecake that has a layer of crushed gingersnaps in the middle, and is topped with a stabilized whipped cream!
Sometimes you need a fancy dessert for Christmas, but don’t want to bake anything, this is the dessert for you! It is super creamy gingerbread flavor loaded with lots of spices and topped with a whipped cream. The best part though is that layer of crushed gingersnaps in the middle. It really increases that gingerbread flavor!
Tips for making the cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: First, make the gingersnap crust. Once you compact the crust down, stick it in the freezer to set. It will freeze the butter inside the crust.
- Tip 2: I like to make the whipped cream for the batter first before I make the cheesecake batter. That way as soon as I am finished mixing the batter, I can fold in the whipped cream right away.
- Tip 3: When you are folding in the whipped cream, you want to fold it in the batter, then I will do gentle back forth motions to kind smear the whipped cream into the cheesecake batter if that makes sense. However, be gentle because it can be easy to knock out the air from the whipped cream. If you are too rough, it is like you just added 1 1/2 cups of heavy cream and it will not set.
Decorating the Cheesecake
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For more gingerbread recipes for Christmas, try my gingerbread cheesecake and gingerbread cinnamon rolls.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
No Bake Gingerbread Cheesecake
This cheesecake is perfect to make for Christmas. It has a gingersnap crust, no bake gingerbread cheesecake with a layer of crushed gingersnaps in the middle. It is topped with stabilized whipped cream.
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Ingredients
Gingersnap Crust
- 12 oz Gingersnap cookies, fine crumb I used Archway
- 9 TBSP Unsalted butter, melted
No Bake Gingerbread Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature or greek yogurt
- 1/3 cup Molasses, not blackstrap! I used Grandma's
- 1 tsp Pure vanilla extract
- 2 tsp Ground cinnamon
- 2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1 1/2 cups Heavy cream, cold
- 1/2 cup Powdered sugar
- 1 cup Crushed gingersnap cookies
Whipped Cream
- 1 cup Heavy cream, cold
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
- 2 oz Cream cheese, room temperature
Instructions
Gingersnap Crust
- Spray a 9X9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
- Using a blender, blend the gingersnaps to a fine crumb. Place them in a small bowl with melted butter and mix with a fork. It will resemble wet sand.12 oz Gingersnap cookies, 9 TBSP Unsalted butter
- Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust down. Place in the freezer while making the batter.
No Bake Gingerbread Cheesecake
- In a large bowl using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add the sour cream, molasses, vanilla, cinnamon, ginger, and nutmeg. Mix on medium until combined.1/2 cup Sour cream, 1/3 cup Molasses, 1 tsp Pure vanilla extract, 2 tsp Ground cinnamon, 2 tsp Ground ginger, 1/4 tsp Ground nutmeg
- Using a mixer with a metal bowl and whisk attachment, beat the heavy cream and powdered sugar on high speed until stiff peaks form.1 1/2 cups Heavy cream, 1/2 cup Powdered sugar
- Add the whipped cream into the cheesecake batter. Use a baking rubber spatula to gently fold the batter until it is all mixed together. Be gentle so you don't knock out the air in the whipped cream.
- Spread half of the cheesecake batter on top of the crust evenly. Spread the crushed gingersnap pieces over the top of the batter. Add the rest of the batter on top and spread evenly.1 cup Crushed gingersnap cookies
- Cover the pan with foil and place in the fridge to chill for at least 6 hours or overnight.
Whipped Cream
- Using a hand mixer, first beat the cream cheese on high speed for 1 minute. Set aside.2 oz Cream cheese
- Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks. Add in the cream cheese and beat it until it is combined and stiff peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- Take the cheesecake out of the pan and remove the parchment paper. Spread 3/4 cup of whipped cream over the top of the cheesecake. Then, pipe dollops of whipped cream to decorate. You can also just spread all the whipped cream on top.
Calories: 488kcal, Carbohydrates: 41g, Protein: 5g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 104mg, Sodium: 278mg, Potassium: 288mg, Fiber: 1g, Sugar: 22g, Vitamin A: 1343IU, Vitamin C: 0.3mg, Calcium: 112mg, Iron: 2mg
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