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No Bake Gingerbread Cheesecake
I still remember the first time I whipped up this No Bake Gingerbread Cheesecake. It was one of those freezing December evenings when my kitchen looked like Santa’s workshop after a gingerbread-house party with my grandkids. Flour footprints everywhere, candy canes scattered on the counter, laughter bouncing off the walls—and me, eyeing my oven as if it were a sleeping dragon. I needed something festive, easy, and, honestly, something that wouldn’t turn my house into a sauna.
That’s when inspiration struck. I grabbed my trusty springform pan, a handful of gingersnaps, and started dreaming up a creamy, spiced layer cake that would set in the fridge instead of baking away. Fast-forward a few sips of cocoa and a quick ding on my phone (yes, really—my daughter called mid-recipe), and this cheesecake was born: smooth, tangy, laced with warm cinnamon, ginger, nutmeg, and just the right kiss of molasses. It’s become my favorite holiday crowd-pleaser… and it disappears faster than cookies at a classroom party!
Why You’ll Love This Recipe
- No oven required—your kitchen stays cool (and your energy bill doesn’t skyrocket).
- Ready in under an hour—just 20 minutes of hands-on time, then chill.
- Perfectly spiced with ginger, cinnamon, nutmeg & cloves—holiday vibes in every bite.
- A touch of Greek yogurt lightens it up without sacrificing that dreamy creaminess.
- Make-ahead friendly—prep it a day or two in advance and save yourself last-minute stress.
- Kid-approved—my seven-year-old demanded “just one more slice” (so sweet!).
- Easy swaps—dairy-free, gluten-free, vegan options included below.
Ingredient Notes
Here’s the lowdown on what you’ll need and why each part is a little holiday miracle:
- Gingersnap crumbs: About 30 cookies, blitzed to fine crumbs. If you’re after a milder base, graham crackers work, too—just add a dash more spice to the filling.
- Butter or coconut oil: Six tablespoons melted. Butter lends that rich, cozy taste, while coconut oil is a fabulous swap for dairy-free. (I’m obsessed with Kerrygold for the extra creaminess.)
- Cream cheese: Two full blocks (16 oz.), room temperature. Full-fat gives you that silky texture—low-fat can make things a bit too dense.
- Greek yogurt: ¾ cup plain, whole-milk. It adds a gentle tang and lightens the overall richness so you can actually go back for seconds (or thirds, I won’t judge!).
- Powdered sugar: ⅔ cup. I sometimes dial it back to ½ cup plus 2 tablespoons if I want it less sweet, but that’s totally up to your sweet tooth.
- Molasses: ¼ cup unsulphured. This is where the deep, warming holiday flavor comes in—don’t skip it.
- Spices: A teaspoon of ginger, half teaspoon cinnamon, quarter teaspoon nutmeg, plus a pinch of cloves. You can bump up the ginger by ½ teaspoon if you really want a kick.
- Vanilla extract: One teaspoon, pure. The little detail that ties everything together.
- Heavy whipping cream: One cup, chilled. Whipped to stiff peaks, it lightens the filling and makes it positively dreamy. Coconut cream is a wonderful dairy-free stand-in.
Step-by-Step Directions
- Crush the cookies: Pop gingersnaps into a food processor and pulse until they’re fine crumbs. If you don’t have one, toss them in a sealed zip-top bag and give ’em a good roll with a rolling pin (your kitchen temp just got a workout!).
- Make the crust: Pour in melted butter (or coconut oil) and pulse until the mixture holds together when you squeeze a bit between your fingers. It should feel like damp sand.
- Press and chill: Transfer crumbs into a 9-inch springform pan. Use the bottom of a measuring cup to press the mixture evenly across the bottom and slightly up the sides—don’t skip this, or you’ll end up with a wobbly base! Pop it in the fridge for about 10 minutes while you tackle the filling.
- Beat the base: In a large bowl, beat cream cheese on medium speed until it’s absolutely smooth—no lumps, please. Add Greek yogurt, powdered sugar, molasses, vanilla, and spiced quartet (ginger, cinnamon, nutmeg, cloves). Mix until the color is uniform and it feels silky to the touch (about 1–2 minutes).
- Whip the cream: In a separate, chilled bowl, whip heavy cream until it forms stiff peaks. Watch it like a hawk—nobody wants over-whipped butter!
- Fold gently: Spoon a dollop of whipped cream into your cheesecake base to lighten it, then fold in the rest with a rubber spatula. Keep it airy—overmixing flattens all those lovely bubbles you worked for!
- Assemble: Scoop the fluffy filling onto your chilled crust. Smooth the surface with an offset spatula—little swirls or peaks look extra festive, so don’t be afraid to get fancy.
- Chill thoroughly: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight. Rushing this step can lead to a cheesecake that’s too soft to slice neatly (and nobody wants a dessert flop!). If you’re in a hurry, a quick freeze for 2 hours works in a pinch.
- Serve: Run a thin knife around the pan’s edge before you unlock it. Garnish with gingersnap halves, a dusting of cinnamon, or a swirl of extra whipped cream. Make it look pretty—guests eat with their eyes first!
Variations & Flavor Twists
Okay, you nailed the classic—now let’s have some fun. Here are a few ideas to switch things up:
- Peppermint Crunch: Fold in ½ cup crushed candy canes or sprinkle them on top for a cool, festive bite.
- Orange Zest: Stir in a teaspoon of fresh orange zest to the filling. The citrus brightens the spices beautifully.
- Maple Mascarpone: Swap half the cream cheese for mascarpone and replace molasses with pure maple syrup—dreamy!
- Brownie Base: Press leftover brownie crumbs instead of gingersnaps for a fudgy twist (chocolate + gingerbread = genius).
- Gluten-Free: Use certified gluten-free gingersnaps and check your yogurt label—easy!
- Vegan: Go full dairy-free: coconut cream, cashew “cream cheese,” and vegan ginger cookies—just as cozy, I promise.
Storage & Reheating Tips
This cheesecake is happiest when cold, so skip the microwave! Once sliced, store leftovers in an airtight container in the fridge for up to five days—though, between you and me, it never lasts that long. For longer keep, freeze individual slices on a baking sheet, then transfer to a freezer bag; they’ll stay perfecto for up to two months. To serve, just thaw in the fridge overnight. Easy peasy!
Final Thoughts
There you have it—my favorite No Bake Gingerbread Cheesecake that brings all the holiday feels without heating up your whole house or stressing you out. I hope you give this a whirl and that your family (and friends or neighbors!) rave about it as much as mine does. If you try any of the fun variations above, drop me a line in the comments—I love hearing your twists and tips. Wishing you cozy kitchen moments and everyone’s favorite slices, always!
Happy baking (well, chilling!),
No Bake Gingerbread Cheesecake
Ingredients
- 1½ cups gingersnap crumbs about 30 cookies; substitute graham crackers for a milder taste
- 6 tablespoons unsalted butter melted (or coconut oil for dairy-free)
- 16 ounces (450g) full-fat cream cheese room temperature
- ¾ cup plain whole-milk Greek yogurt adds tang and creaminess
- ⅔ cup powdered sugar or ½ cup plus 2 tablespoons for less sweetness
- ¼ cup unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch ground cloves
- 1 cup heavy whipping cream chilled (or coconut cream for dairy-free)
Instructions
- In a food processor, pulse gingersnap cookies until fine crumbs form. Pour in melted butter and pulse until mixture holds together when pressed between fingers.
- Transfer to a 9-inch springform pan. Use the bottom of a measuring cup to press crumbs evenly up the sides and across the bottom. Chill in the fridge for 10 minutes.
- In a large bowl, beat cream cheese on medium speed until smooth. Add Greek yogurt, powdered sugar, molasses, vanilla, ginger, cinnamon, nutmeg, and cloves—mix until uniform and silky (about 1–2 minutes).
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into spiced cheesecake base, stirring with a rubber spatula to keep it airy.
- Spoon filling onto chilled crust. Smooth the top with an offset spatula, making sure corners are neat (little peaks of cheesecake look festive!).
- Cover pan tightly with plastic wrap. Refrigerate at least 4 hours—or up to overnight—for best texture. (You can also freeze for 2 hours if you’re in a rush.)
- Run a thin knife around pan edges before releasing the springform. Garnish with gingersnap cookie halves, a dusting of cinnamon, or a swirl of whipped cream.
