Description

This no bake gingerbread cheesecake is a creamy, festive dessert bursting with classic gingerbread spices like ginger, cinnamon, nutmeg, and cloves. Featuring a crunchy gingersnap cookie crust and a luscious molasses-spiked filling, this cheesecake requires no baking or gelatin, making it a stress-free and delicious holiday treat. Topped with lightly sweetened whipped cream, it’s perfect for celebrating the season with minimal effort and maximum flavor.

Ingredients

Scale

Crust

1 ½ cups (150 grams) gingersnap cookie crumbs (use a food processor to make crumbs)
2 tablespoons (30 grams) dark brown sugar
5 tablespoons (70 grams) salted butter, melted (add ¼ teaspoon salt if using unsalted butter)

No Bake Gingerbread Cheesecake

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 (soft to touch)
⅓ cup (104 grams) molasses, unsulphured (e.g., Grandma’s brand)
1 teaspoon vanilla extract
3 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves

Cream Topping

1 cup heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Crust: Line a 9-inch springform pan with parchment paper, placing it over the bottom and locking the ring into place. In a bowl, combine the gingersnap cookie crumbs, dark brown sugar, and melted butter. Mix until all crumbs have absorbed the butter evenly. Press this mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan using the bottom of a measuring cup. Place the crust in the freezer to chill while you prepare the filling.
Whip the Cream: Using a handheld or stand mixer, beat the cold heavy cream with powdered sugar until stiff peaks form. Set this whipped cream aside for folding into the cheesecake filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese with vanilla extract until smooth and creamy, scraping down the sides as needed. Add the molasses and all the spices (ginger, cinnamon, nutmeg, cloves), then mix until fully combined and smooth. Gently fold in the whipped cream, being careful not to deflate it, until no streaks remain in the mixture.
Assemble the Cheesecake: Pour the gingerbread cheesecake filling over the chilled crust in the springform pan. Spread it out evenly with a spatula, smoothing the top. Place the cheesecake in the refrigerator and chill for at least 6 hours, preferably overnight, until firm and set.
Prepare the Cream Topping: Just before serving, beat the heavy cream with powdered sugar and vanilla extract until medium peaks form. Spread or pipe this cream topping evenly over the cheesecake.
Serve and Garnish: Optionally, sprinkle crushed gingersnap cookies or festive gingerbread men cookies on top of the whipped cream topping for a decorative touch. Slice into generous pieces and serve chilled.

Notes

For an elegant presentation, crush leftover gingersnap cookies and sprinkle them over the whipped cream topping.
Store cheesecake covered in an airtight container in the refrigerator for up to 5 days.
You can freeze the cheesecake (without the whipped cream topping) wrapped well in an airtight container for up to 1 month; thaw in the refrigerator before serving.
Make sure to use full-fat cream cheese and cold heavy cream for best texture and stability.

Prep Time: 35 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake cheesecake, gingerbread cheesecake, holiday dessert, no gelatin cheesecake, creamy cheesecake, festive dessert, Christmas cheesecake, gingersnap crust