Description
This Easy No Bake Gingerbread Cheesecake is a delightful holiday dessert featuring a spiced gingersnap crust topped with a creamy, smooth gingerbread-spiced cheesecake filling. It requires no baking, making it a perfect make-ahead treat for festive occasions or cozy gatherings.
Ingredients
Scale
Crust
- 1 cup gingersnap cookie crumbs
- 1/4 cup butter (melted)
Filling
- 16 ounces cream cheese (room temperature)
- 1.25 cups sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Decoration (optional)
- Chocolate pearls
Instructions
- Prepare the Pan: Line a springform pan with parchment paper by either using pre-cut circles or tearing off a piece that fits and closing the pan over it. Trim any excess parchment for a neat fit.
- Make the Crust: Crush the gingersnap cookies using a food processor or by placing them in a ZipLoc bag and rolling over them with a rolling pin until finely ground. Combine the crumbs with melted butter using your hands to distribute evenly. Press the crumb mixture firmly and evenly onto the bottom of the prepared springform pan. Freeze the crust for 20-30 minutes to set.
- Prepare the Cheesecake Filling: In a large mixing bowl, use a hand mixer to blend the room temperature cream cheese with sweetened condensed milk, adding the milk gradually to achieve a smooth texture. Mix in the vanilla extract and ground spices—ginger, cinnamon, and cloves—until fully incorporated and the batter is smooth.
- Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled crust, smoothing the surface with a spatula. Cover the springform pan if refrigerating overnight.
- Chill Until Set: Refrigerate the cheesecake for at least 4 hours, though overnight is best to allow the flavors to meld and the texture to firm up nicely before serving.
- Decorate and Serve: Optional: garnish the top with chocolate pearls before serving for an extra festive touch.
Notes
- Ensure the cream cheese is at room temperature for easier mixing and a smoother cheesecake texture.
- Use sweetened condensed milk as a sweetener and binding ingredient; replacing it will alter sweetness and texture.
- If leaving overnight, cover the cheesecake to prevent it from absorbing fridge odors.
- Press the crust firmly to prevent crumbling when slicing the cheesecake.
- Chocolate pearls are optional and add a decorative and textural contrast.
