Description
This no-bake gingerbread cheesecake is rich, creamy, and filled with warm holiday spices. Set atop a buttery gingersnap crust and finished with whipped cream and caramel, it’s the perfect festive dessert without turning on the oven.
Ingredients
Scale
- 2 cups gingersnap cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, room temperature
- 3/4 cup powdered sugar
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Optional toppings: whipped cream, caramel drizzle, crumbled gingerbread cookies
Instructions
- Prepare a 9-inch springform pan by lining the bottom with parchment paper if desired.
- In a bowl, mix gingersnap crumbs and melted butter until combined. Press firmly into the bottom of the pan to form the crust. Chill while preparing filling.
- In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, molasses, vanilla, ginger, cinnamon, and nutmeg. Mix until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the filling over the chilled crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set.
- Before serving, top with whipped cream, caramel drizzle, and crumbled cookies if desired.
Notes
- Use room temperature cream cheese to avoid lumps.
- Chill the cheesecake overnight for best texture and flavor.
- Whip cream to stiff peaks before folding into the filling.
- Gingersnaps give the best flavor, but graham crackers can be used in a pinch.