1. Can I make No Bake Gingerbread Cheesecake ahead of time?

Absolutely! In fact, this cheesecake is best when made in advance. Chill it in the fridge for at least 6 hours or overnight to allow the filling to fully set. You can also freeze it (without the whipped topping) for up to 1 month. Just thaw in the refrigerator before serving.

2. What can I use instead of gingersnap cookies for the crust?

If you’re out of gingersnaps, Biscoff cookies are a fantastic substitute. Their spiced, caramelized flavor complements the gingerbread filling beautifully. Graham crackers with a touch of cinnamon can also work in a pinch.

3. Why is my no bake cheesecake not setting properly?

The most common reasons are using low-fat cream cheese or not whipping the cream to stiff peaks. Full-fat brick-style cream cheese provides structure, while stiff whipped cream adds lightness and firmness. Also, make sure the cheesecake chills for at least 6 hours to fully set.

No Bake Gingerbread Cheesecake – Best Holiday Treat

Name: No Bake Gingerbread Cheesecake
Prep time: 35 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 1 ½ cups (150 grams) gingersnap cookie crumbs; 2 tablespoons (30 grams) dark brown sugar; 5 tablespoons (70 grams) salted butter, melted; 1 ½ cups (320 grams) heavy whipping cream, cold; 1 ¼ cups (151 grams) powdered sugar; 24 oz (3 bricks) full-fat cream cheese, softened; ⅓ cup (104 grams) unsulphured molasses; 1 teaspoon vanilla extract; 3 teaspoons ground ginger; 2 teaspoons cinnamon; 1 teaspoon ground nutmeg; ½ teaspoon ground cloves; 1 cup heavy whipping cream (for topping), cold; ¼ cup powdered sugar (for topping); 1 teaspoon vanilla extract (for topping)

Description

This No Bake Gingerbread Cheesecake is a festive, creamy dessert packed with warm holiday spices and rich molasses flavor. It’s made without gelatin, requires no oven time, and is perfect for entertaining or a make-ahead treat.

Ingredients

Scale

1 ½ cups (150 grams) gingersnap cookie crumbs
2 tablespoons (30 grams) dark brown sugar
5 tablespoons (70 grams) salted butter, melted
1 ½ cups (320 grams) heavy whipping cream, cold
1 ¼ cups (151 grams) powdered sugar
24 oz (3 bricks) full-fat cream cheese, softened
⅓ cup (104 grams) unsulphured molasses
1 teaspoon vanilla extract
3 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup heavy whipping cream (for topping), cold
¼ cup powdered sugar (for topping)
1 teaspoon vanilla extract (for topping)

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Instructions

Line a 9-inch springform pan with parchment paper and secure it in place.
Combine gingersnap crumbs, brown sugar, and melted butter. Press the mixture into the base and slightly up the sides of the pan. Freeze while preparing the filling.
Beat 1 ½ cups of heavy whipping cream with 1 ¼ cups of powdered sugar until stiff peaks form. Set aside.
In a separate bowl, beat the softened cream cheese and vanilla extract until smooth and creamy.
Add molasses, ground ginger, cinnamon, nutmeg, and cloves to the cream cheese mixture and beat until fully incorporated. Scrape down the sides as needed.
Gently fold the whipped cream mixture into the spiced cream cheese mixture until no streaks remain.
Pour the filling over the prepared crust. Smooth the top and refrigerate for at least 6 hours or overnight.
Before serving, whip 1 cup of cream, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract to medium peaks. Spread or pipe over the cheesecake.
Garnish with crushed gingersnap cookies if desired and serve chilled.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps.
Use only unsulphured molasses (not blackstrap) for best flavor.
Freezing the crust before filling ensures a firm base.
Let the cheesecake chill overnight for best results and stability.
Whipped cream topping should be added just before serving if storing long-term.

Prep Time: 35 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 450
Sugar: 28g
Sodium: 280mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg