No Bake Gingerbread Cheesecake - Super Tasty Recipes

Prep Time:10

Cook Time:4

Total Time:4 10

Mix your gingersnap crumbs and butter together.
Press the crumbs into the bottom and slightly up the side of an 8-9 inch springform pan.
Place gingerbread men cookies all around the edge of the pan.
Set aside.
In a large bowl using an electric mixer whip the cream cheese, sugar, ginger, all spice, cinnamon, vanilla and molasses until fluffy.
Next using the electric mixer whip the heavy cream into the cream cheese mixture.
Pour the batter into the pan.
Refrigerate 6 hours or freeze for 4 hours.
Garnish with whipped cream and more cookies.
Slice and serve!

Use room temperature cream cheese: This ensures a smooth, lump-free filling.
Chill fully: The cheesecake needs at least 6 hours in the fridge (or 4 in the freezer) to set properly.
Decorate just before serving: This keeps whipped cream and toppings looking fresh.
Even crust: Use the back of a measuring cup to firmly press the gingersnap crust for a clean edge.
Slice cleanly: Dip a sharp knife in hot water and wipe between slices for picture-perfect cuts.

Gingersnap crust: Use graham crackers or vanilla wafers if gingersnaps aren’t available, add extra cinnamon and ginger for flavor.
Molasses: Maple syrup or dark corn syrup can be swapped, though flavor will change slightly.
Spices: If you don’t have ground allspice, use extra cinnamon and nutmeg.
Cream cheese: Use Neufchâtel for a lighter version.
Heavy cream: Whipped topping can be used for a shortcut, but heavy cream gives a richer flavor.

Mini Cheesecakes: Make in muffin tins for single-serve holiday desserts.
Chocolate Drizzle: Add a dark chocolate drizzle on top for a richer twist.
Cranberry Swirl: Fold in a few spoonfuls of cranberry sauce before chilling for a festive swirl.
Frozen Cheesecake: Serve straight from the freezer for an ice cream cake–like texture.
Peppermint Twist: Replace half the ginger with crushed candy canes for a gingerbread-peppermint mash-up.

Servings: servings