No Bake Gingerbread Cheesecake

5 from 1 review

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.

Prep Time30

Cook Time0

Chilling Time6

Total Time6 30

Servings: slices

Calories: 488kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition