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Easy No Bake Gingerbread Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 104 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Easy No Bake Gingerbread Cheesecake is a delightful holiday dessert featuring a spiced gingersnap crust and a creamy ginger-spiced filling. Perfect for those who want rich flavor without turning on the oven, this cheesecake combines the warming spices of ginger, cinnamon, and cloves with a smooth, sweetened condensed milk and cream cheese base, chilled to perfection.

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

  1. Prepare the Pan: Line a 9″ x 2″ springform pan with parchment paper. Use pre-cut circles or tear a piece to fit and close the pan over the paper, trimming any excess for a neat base.
  2. Make the Crust: Crush the gingersnap cookies by processing in a food processor or placing them in a ZipLoc bag and crushing with a rolling pin. Transfer the crumbs to a bowl, pour in melted butter, and mix thoroughly with your hands to distribute the butter evenly. Press this mixture firmly and evenly onto the bottom of the prepared springform pan. Freeze crust for 20 to 30 minutes to set.
  3. Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth. Slowly drizzle in the sweetened condensed milk while mixing continuously. Add vanilla extract and the ground spices—ginger, cinnamon, and cloves. Continue mixing until the filling is smooth and creamy.
  4. Assemble Cheesecake: Spoon the filling over the chilled crust, smoothing the surface evenly with a spatula.
  5. Chill: Refrigerate the cheesecake for at least 4 hours, ideally overnight, to allow it to fully set. Cover if refrigerating overnight to prevent drying or odors.
  6. Decorate and Serve: Once set, decorate with chocolate pearls if desired. Slice and serve chilled for a perfect holiday treat.

Notes

  • The sweetened condensed milk quantity (1.25 cups) is based on a standard Canadian 10-ounce can. U.S. cans typically contain 14 ounces, so measure out 1.25 cups if using a U.S. can for accuracy.
  • Wait to decorate until after the cheesecake has fully set, to ensure decoration adheres properly and looks neat.
  • This recipe works best with a 9″ x 2″ springform pan for optimal thickness and setting.

Find it online: https://oliviadinner.com/easy-no-bake-gingerbread-cheesecake-recipe/