No Bake Gingerbread Cheesecake
No Bake Gingerbread Cheesecake is the perfect easy, spiced holiday dessert that’s entirely no-bake and irresistibly creamy.
Ingredients
- 1½ cups gingersnap crumbs about 150g; store-bought or homemade
- 5 tablespoons unsalted butter melted (grass-fed if you like richer flavor)
- 16 oz full-fat cream cheese softened to room temperature
- ¾ cup powdered sugar sifted to keep the filling smooth
- ⅓ cup molasses natural or robust flavor for a deeper spice note
- 1 teaspoon ground ginger plus extra for garnish
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 2 teaspoons pure vanilla extract
- 1 cup heavy whipping cream cold
- Pinch salt balances sweetness and enhances spice
Instructions
- In a medium bowl, stir gingersnap crumbs and melted butter until evenly moistened. Press firmly into the bottom of an 8-inch springform pan. Chill the crust in the freezer while you whip the filling.
- Whip softened cream cheese and powdered sugar until smooth. Scrape down the bowl to avoid lumps.
- Lower the mixer speed and pour in molasses, ground ginger, cinnamon, cloves, allspice, vanilla, and salt. Mix until just incorporated.
- Whip cold heavy cream on high until stiff peaks form. Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the rest until no white streaks remain.
- Spoon the spiced filling over the crust and smooth the top. Sprinkle a pinch of ground ginger for decoration. Cover and chill in the fridge for at least 4 hours.
Notes
If your filling seems too loose, whip the cream a tad longer. Chill your mixing bowl and whisk for more stable whipped cream. For extra spice depth, toast ground ginger and cinnamon in a dry skillet. Use a hot knife for clean slices.
Nutrition
Calories: 320kcal
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