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No Bake Gingerbread Cheesecake

Print Recipe
A slice of cheesecake with a graham cracker crust, topped with whipped cream and a gingerbread cookie, served on a white plate.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

Ingredients

  • 1 ½ cups gingersnap cookie crumbs
  • Gingerbread man cookies
  • ⅓ cup butter melted
  • 4 (8 ounce) blocks cream cheese, softened to room temperature
  • ½ cup white sugar
  • 2 teaspoons ground ginger
  • ½ teaspoon ground all spice
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon molasses
  • 2 cups heavy whipping cream
  • Whipped cream and more cookies for decorations

Instructions

  • 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!

Notes

Tips & Tricks

  • 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.

Substitutions

  • 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.

Variations

  • 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: 8 servings