No Bake Gingerbread Cheesecake
This no bake gingerbread cheesecake is rich, creamy, and full of warm holiday spices. It’s an easy make-ahead dessert that’s perfect for Christmas parties and family gatherings—no oven needed! The ultimate holiday dessert recipe.
Servings 12 servings
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!