No Bake Gingerbread Cheesecake is the kind of holiday dessert that feels instantly festive the moment you take the first bite. It’s creamy, cold, lightly spiced, and built on a buttery Biscoff cookie crust that takes it over the top!. The filling has that perfect blend of molasses, cinnamon, ginger, and nutmeg, all whipped together until it’s smooth, fluffy, and totally irresistible. I love making this around the holidays because it’s a true make-ahead dessert — no oven, no water bath, no stress. While it chills overnight, the flavors deepen, the texture firms up beautifully, and cutting clean slices is a breeze. It’s the kind of dessert you can make the night before a Christmas party or family dinner and forget about until it’s time to serve. A swirl of fresh whipped cream and a sprinkle of cinnamon on top makes it look like something straight out of a bakery.
If you want a dessert that’s easy, impressive, and guaranteed to disappear first on the dessert table, this one’s it my foodie friends!
What Is This Recipe Exactly? (No Bake Gingerbread Cheesecake)
No Bake Gingerbread Cheesecake is a creamy, spiced, chilled dessert made with a smooth gingerbread-flavored filling on a buttery Biscoff cookie crust. There’s no oven involved — the cheesecake sets completely in the fridge. The filling combines cream cheese, brown sugar, powdered sugar, whipped cream, molasses, vanilla, and warm holiday spices like ginger, cinnamon, nutmeg, and cloves. It’s rich but not heavy, sweet but balanced, and full of classic Christmas flavors.
Every year when December rolls around, my kitchen turns into full-on holiday mode, and this No Bake Gingerbread Cheesecake has officially become one of those desserts my family asks for before I even pull out the Christmas bins. Ariya always wants to “help” press the crust flat with her little hands, and Cameron stands by the counter watching the mixer like it’s the most fascinating thing he’s ever seen. And James loves this one because he gets a slice straight from the fridge — cold, creamy, and full of that warm gingerbread flavor he grew up with. It’s one of those desserts that feels comforting and festive all at once, and it never lasts long in our fridge.
Why This Recipe Works
This recipe works because every component plays to the strengths of a no-bake dessert. The Biscoff cookie crust naturally holds its shape once chilled, and the spiced, buttery flavor pairs perfectly with the molasses-forward cheesecake. The filling is stabilized by powdered sugar and whipped cream, giving the cheesecake structure without the need for baking. The molasses and warm spices bring depth and seasonal flavor while the whipped cream keeps everything light and airy. This combination creates a cheesecake that slices cleanly, tastes like gingerbread in creamy form, and feels festive without being overly sweet.
Ingredient Breakdown: What They Do
Biscoff or Gingersnap Crumbs
These create a perfectly crunchy but firm crust that complements the warm spices in the filling. Biscoff adds caramelized sweetness, while gingersnaps add sharp ginger heat.
Butter
Acts as the glue for the crust and enhances the rich, cookie-like flavor.
Brown Sugar
Used in both the crust and the filling. Adds moisture, sweetness, and depth with subtle molasses notes.
Cream Cheese
The star of the cheesecake layer — provides structure, tang, and creaminess.
Powdered Sugar
Sweetens the filling while helping the texture stay smooth and stable.
Molasses
Gives the cheesecake its classic gingerbread flavor and deep color. It is essential for authenticity.
Spices (ginger, cinnamon, nutmeg, cloves)
This blend creates the warm gingerbread profile. Ginger for heat, cinnamon for sweetness, nutmeg for warmth, cloves for intensity.
Heavy Cream
Whipped to stiff peaks, it lightens the filling and allows the cheesecake to set without baking.
Vanilla Extract
Balances and mellows the spices, adding warmth and roundness.
When to Serve (Serving Ideas)
This cheesecake is perfect for:
- Christmas Eve dessert
- Holiday parties
- Potlucks
- Office gatherings
- Christmas dinner
- Friendsgiving
- Winter birthdays
- Holiday cookie platters (as the “show piece”)
It also works beautifully as a dessert centerpiece because it’s tall, smooth, and cuts into picture-perfect slices.
Serving idea: Add whipped cream swirls around the edges, dust with cinnamon, or sprinkle crushed Biscoff on top for a bakery-style finish.
Make Ahead & Storage Tips
- Best made at least 6 hours ahead, but overnight produces the cleanest slices.
- Store covered in the fridge for up to 5 days.
- Freeze fully assembled cheesecake for up to 1 month.
- For freezing slices, wrap each slice tightly and thaw overnight for the same creamy texture.
- Keep refrigerated until ready to serve — this cheesecake softens quickly at room temperature.
Why You’ll Love This Recipe
You’ll love this No Bake Gingerbread Cheesecake because it tastes like gingerbread and cheesecake had a holiday baby. It’s creamy, cold, lightly spiced, and unbelievably easy to make. There’s zero baking, zero cracking, and zero fuss — but it still looks impressive enough for a Christmas dessert table. The crust is buttery and flavorful, the filling is smooth and airy, and the flavors hit that perfect holiday balance of sweet, spicy, and cozy.
FAQ Section
Can I use gingersnaps instead of Biscoff?
Yes, either works beautifully. Gingersnaps create a punchier, spicier crust with stronger ginger notes, while Biscoff cookies give a deeper caramel flavor and a slightly softer texture. If using gingersnaps, you may need an extra tablespoon of melted butter since some brands are drier.
Why does the cheesecake need to chill for so long?
No-bake cheesecakes rely on whipped cream and powdered sugar for stabilization. Chilling allows the fats to firm up and the structure to set properly, ensuring clean slices that hold their shape. Cutting it too early results in a softer, looser texture.
Can I use whipped topping instead of heavy cream?
You can, and the cheesecake will set even firmer. Use 1 ½ cups whipped topping in place of the whipped cream. However, real whipped cream gives a fresher, richer flavor.
Does the molasses make the cheesecake too strong?
No — this recipe uses the perfect amount to get that warm gingerbread flavor without overwhelming the cream cheese. It strikes a nice balance between sweet, spiced, and creamy.
Will the spices taste too intense?
They mellow beautifully as the cheesecake chills. In fact, the flavor deepens overnight, making the next-day slices taste even better.
Can I make this in a pie dish instead?
Yes. A deep 9-inch pie dish works, but the slices will be thicker and a little taller. A springform pan just gives that classic cheesecake look.
Why is my filling lumpy?
This usually means the cream cheese wasn’t fully softened. Bring cream cheese to room temperature before mixing and beat until smooth before adding any other ingredients.
Variations & Substitutions
Maple Gingerbread Cheesecake
Swap 2 tablespoons of molasses for pure maple syrup.
Chocolate Gingerbread Cheesecake
Add ¼ cup cocoa powder to the filling for a mocha-gingerbready twist.
Eggnog Gingerbread Cheesecake
Replace part of the heavy cream with eggnog for deeper holiday flavor.
Pumpkin Gingerbread Cheesecake
Fold in ½ cup pumpkin purée and add ½ teaspoon extra cinnamon.
Gingersnap-Only Crust
Use 100% gingersnaps for maximum spice.
Whipped Cream Topping Variations
Maple whipped cream, cinnamon whipped cream, or brown sugar whipped cream all work beautifully.
Leftover Ideas
- Turn leftovers into a gingerbread cheesecake trifle with whipped cream and cookie crumbs.
- Freeze slices and enjoy as a frozen “cheesecake bar.”
- Cut small cubes and add to holiday dessert boards.
- Mix leftover cheesecake with whipped cream for a mousse-style dip.
Budget Breakdown (With Pricing)
- Biscoff/Gingersnaps: $3.00
- Cream cheese (2 blocks): $4.00
- Butter: $0.75
- Brown sugar + powdered sugar: $0.60
- Molasses: $0.50
- Heavy cream: $2.00
- Spices + vanilla: $0.75
Total Cost: approx. $11.60
Cost Per Slice (12 servings): about $0.96
Compared to bakery cheesecakes ($45–$60 each), this recipe is extremely cost-effective.
Troubleshooting Tips
Cheesecake didn’t set:
It needs more chill time or the whipped cream wasn’t whipped to stiff peaks.
Filling looks grainy:
Cream cheese was too cold when beaten — bring to room temp next time.
Crust crumbles when slicing:
You may not have packed it firmly enough, or it needed more chill time.
Top looks uneven:
Smooth with an offset spatula dipped in warm water.
Nutrition Information (Approx. per slice)
- Calories: ~420
- Fat: 30g
- Carbs: 35g
- Sugar: 28g
- Protein: 5g
My Personal Kitchen Notes
I love how predictable and easy this cheesecake is — no water bath, no cracking, no baking, no stress. The gingerbread flavor is so cozy, and the molasses gives the filling this gorgeous, warm color. The crust sets up perfectly, especially with Biscoff cookies, and the texture slices beautifully when chilled overnight. It’s one of my favorite “make it today, serve it tomorrow” desserts because it always tastes even better the next day. One other thing I appreciate about this No Bake Gingerbread Cheesecake is how well the texture holds while still staying light and creamy.
The molasses gives the filling a deep warmth, but it never overpowers the cream cheese — the balance is just right, especially after an overnight chill. I’ve tested it with both Biscoff cookies and gingersnaps, and while both work, Biscoff creates the smoothest crust and pairs best with the molasses in the filling. Whipping the cream to stiff peaks is the key to getting clean slices. If the cream is even slightly soft, the filling won’t set as firmly, so I always whip it just past stiff peaks for extra stability. The spices also develop more flavor as it chills, so the next-day slices taste richer and more “gingerbready” than the same-day batch. This is definitely a recipe that rewards patience with an even better flavor and texture.
My Final Thoughts
If you want a show-stopping Christmas dessert that feels decadent but takes almost no effort, this No Bake Gingerbread Cheesecake is exactly that recipe. It’s creamy, festive, spiced just right, and perfect for make-ahead holiday entertaining. Whether you’re serving a crowd or just bringing dessert to a family gathering, this one checks every box.
More Easy Gingerbread Desserts
- Gingerbread Cake Roll
- Iced Maple Gingerbread Cookies
- Gingerbread Cake
- Lebkuchen (German Gingerbread Cookies)
No Bake Gingerbread Cheesecake
Ingredients
Biscoff Cookie Crust
- 2 cups gingersnap or biscoff cookie crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons brown sugar
Gingerbread Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup brown sugar
- ½ cup powdered sugar
- ⅓ cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups heavy whipping cream cold
Optional Garnish
- Freshly whipped cream see tip below
- Ground cinnamon for sprinkling
Instructions
For the pie crust
- Prepare a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides.
- In a medium mixing bowl, combine the Biscoff crumbs, melted butter, and brown sugar. Stir until the mixture has the texture of wet sand.
- Firmly press the mixture into an even layer in the bottom of the prepared pan. Place in the refrigerator while preparing the filling.
For the gingerbread cheesecake filling
- In a large mixing bowl, beat the cream cheese, brown sugar, powdered sugar, molasses, vanilla extract, and spices together until smooth and creamy.
- In a separate mixing bowl, beat the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until firm.
- Before serving, remove from the springform pan. Garnish with freshly whipped cream and a sprinkle of cinnamon. Slice and enjoy!
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