This cheesecake screams holiday vibes and it’s a breeze to put together! Gotta love the no-bake factor. Here’s the full recipe:
Molasses Cookie Crust:
- 2 cups Iced Molasses cookies or ginger snaps, crushed, divided
- 6 tbsp unsalted butter, melted
Gingerbread Cheesecake:
- 16 oz cream cheese (2 blocks), softened
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 2 1/2 tbsp molasses
- 1 tbsp milk
- 1 1/2 cups heavy whipping cream
Whipped Cream Layer:
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg Optional: pipe with whipped cream and a gingerbread cookie in the center.
Directions:
- Crush the molasses or ginger snap cookies in a blender. Set aside 2 tbsp of crumbs for sprinkling later.
- Mix the remaining crushed cookies and melted butter in a medium bowl. Press the crust into an 8” springform pan, ensuring it covers the bottom and sides evenly. Chill in the fridge while you work on the filling.
- Beat the cream cheese in a stand mixer or using a handheld mixer until smooth, around 2 minutes. Add powdered sugar and continue beating. Incorporate all the spices, molasses, and milk. Once combined, transfer the filling to a clean medium-sized bowl.
- In the same bowl used for the filling, add the 1 1/2 cups of heavy whipping cream and whip until soft peaks form. Gently fold this into the filling and pour the mixture onto the crust.
- For the whipped cream layer, mix the 1/2 cup of heavy whipping cream with cinnamon, nutmeg, and vanilla extract until soft peaks form. Spread a thin layer over the cream cheese filling. Let the cheesecake set in the fridge for 6-8 hours.
- When it’s set, pipe with whipped cream swirls, sprinkle the remaining crushed cookies on top, and place a gingerbread cookie in the center. Slice it up and enjoy!
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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