Dessert

No Bake Gingerbread Cheesecake Recipe

ByMatteo Rossi November 5, 2025November 5, 2025

Introduction

This no bake gingerbread cheesecake is a creamy, festive dessert packed with warm gingerbread spices. It’s easy to make and requires no gelatin, making it a stress-free treat perfect for the holidays.

A close-up of a slice of light brown mousse cake with a crumbly dark brown base, topped with three thick swirls of white whipped cream sprinkled with small brown crumbs. On top of the middle swirl sits a small gingerbread man cookie with white icing details. The slice is on a white plate with small dark brown spots, placed on a white marbled surface, and a woman's hand is gently holding the plate on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (150 grams) gingersnap cookie crumbs
2 tablespoons (30 grams) dark brown sugar
5 tablespoons (70 grams) salted butter, melted (add ¼ teaspoon salt if using unsalted butter)
1 ½ cups (320 grams) heavy whipping cream, cold
1 ¼ cups (151 grams) powdered sugar
24 oz (3 bricks) cream cheese, full fat, room temperature
⅓ cup (104 grams) unsulphured molasses
1 teaspoon vanilla extract
3 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup heavy whipping cream, cold (for topping)
¼ cup powdered sugar (for topping)
1 teaspoon vanilla extract (for topping)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper, covering the bottom. Lock the ring into place.
Step 2: In a bowl, mix gingersnap cookie crumbs, brown sugar, and melted butter until the crumbs are evenly coated.
Step 3: Press the crumb mixture firmly into the bottom and slightly up the sides of the pan using the bottom of a measuring cup. Freeze until cold.
Step 4: Beat 1 ½ cups heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
Step 5: In a large bowl, beat cream cheese and vanilla extract until smooth and creamy.
Step 6: Add molasses and all the spices to the cream cheese mixture. Beat until fully combined, scraping the bowl as needed.
Step 7: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. Fold until no streaks remain.
Step 8: Pour the filling over the frozen crust and smooth the top with a spatula.
Step 9: Refrigerate for at least 6 hours or overnight until set.
Step 10: For the topping, beat 1 cup heavy cream, powdered sugar, and vanilla extract until medium peaks form. Spread or pipe on top of the cheesecake before serving.

Tips & Variations

Crush leftover gingersnap cookies to sprinkle on top of the whipped cream for added texture and a pretty, festive touch.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap well and freeze without the whipped cream topping for up to 1 month. Thaw in the refrigerator before serving, then add fresh whipped cream topping.

How to Serve

A slice of creamy, light brown mousse-like dessert with a thick crumbly brown crust on the bottom sits on a white plate with subtle speckles. The dessert has three layers: the bottom crust, the large middle mousse layer with a smooth, airy texture, and a top layer of white whipped cream swirled along the back edge. Bits of brown crumb topping are scattered on the whipped cream and the plate. A small gingerbread man cookie with white icing details stands upright in the whipped cream near the center. The plate rests on a white marbled surface with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance and kept refrigerated. Just add the whipped cream topping right before serving for best results.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan lined well with parchment paper to help lift the cheesecake out, but a springform pan makes removal much easier.