No-Bake Gingerbread Cheesecake: A Holiday Delight!
A delicious and easy-to-make no-bake gingerbread cheesecake that captures the flavors of the holiday season.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups gingerbread cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup heavy whipping cream
- Gingerbread cookies for garnish
Instructions
- In a mixing bowl, combine gingerbread cookie crumbs and melted butter until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth.
- Add powdered sugar, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg to the cream cheese and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the crust in the springform pan and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Garnish with gingerbread cookies before serving.
Notes
- For a stronger ginger flavor, add more ground ginger to the filling.
- This cheesecake can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg