No bake Gingerbread Cheesecake

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No bake Gingerbread Cheesecake

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!

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