This irresistible no-bake gingerbread cheesecake is an easy holiday dessert made from creamy and spiced cheesecake filling chilled inside an irresistible Biscoff cookie crust.
Are you looking for more gingerbread recipes? Try these homemade Molasses Cookies or this easy gingerbread cake, too!
Easy No-Bake Gingerbread Cheesecake
The countdown to Christmas is on, and with it comes all things peppermint, eggnog, and gingerbread. This gingerbread cheesecake is rich and creamy, perfect for the gingerbread lovers out there. It’s made with the filling of my best no-bake cheesecake, dressed up for the holidays with brown sugar, molasses, and spice.
All that gingerbread goodness is chilled in a crunchy Biscoff cookie crust, and topped with fluffy swirls of homemade whipped cream. The result is a luscious no-bake dessert that you can make for Christmas, but really, any time of the year!
Why You’ll Love This Gingerbread Cheesecake Recipe
- The best no-bake cheesecake filling. I make my cheesecake filling with melted white chocolate, my secret weapon in my most popular no-bake recipes. You don’t even notice the mild flavor, but the texture is thick and creamy.
- Cozy gingerbread flavor. This gingerbread cheesecake is filled with holiday flavor. Warm spice, sweet molasses, and caramelized brown sugar shine through in every bite.
- No oven! Best of all, you can give your oven a rest for this no-bake cheesecake. In the throes of Christmas baking, who doesn’t love a dessert that you can whip up in 10 minutes and pass over to your fridge instead?
Ingredient Notes
I’ve included some notes on the important ingredients you’ll need for this no-bake gingerbread cheesecake recipe. Don’t forget to scroll to the recipe card below the post for the full amounts as well as recipe instructions.
- Biscoff Cookies – For the cheesecake crust. You can also substitute gingersnaps in a 1:1 ratio, or use a graham cracker crust.
- White Chocolate – Choose a high-quality white chocolate for smoother melting. I recommend using a white chocolate bar, like Ghirardelli, over white chocolate chips (however, chips will do in a pinch).
- Heavy Whipping Cream – The creamiest cheesecake filling calls for full-fat heavy cream.
- Cream Cheese – Like your heavy cream, use full-fat cream cheese. Make sure to use the kind that comes in blocks and not the spreadable kind.
- Spices – Ground cinnamon and ginger for that cozy gingerbread flavor.
- Molasses – Essential for gingerbread recipes, from gingerbread cookies to gingerbread cupcakes, and this cheesecake. I recommend dark molasses for baking. Avoid bootstrap molasses, as it has a bitter flavor.
- Whipped Cream – For garnish. I include my easy homemade whipped topping, or you can use store-bought.
How to Make a No-Bake Gingerbread Cheesecake
Between the no-bake crust and the rich gingerbread cheesecake filling, this dessert couldn’t be easier to make! All it takes is a few short steps to have this no-bake cheesecake ready for the fridge:
- Make the crust. Crush up your Biscoff cookies into a fine crumb, and mix the crumbs with melted butter. Afterward, press the crumb mixture into the bottom and up the sides of a greased springform pan.
- Melt white chocolate. Next, melt white chocolate in the microwave for the cheesecake filling (see my tutorial on how to melt chocolate for tips).
- Prepare the whipped cream. To make the whipped cream, whip heavy cream in a chilled bowl, then slowly add powdered sugar, beating until stiff peaks form. Set this aside with the melted chocolate for now.
- Combine the cheesecake filling. Beat cream cheese together with brown sugar and spices, followed by the molasses and vanilla. Then, add the melted chocolate, and fold in the whipped cream.
- Chill. Finally, transfer the cheesecake batter to your prepared Biscoff crust. Place the cheesecake into the fridge. This no-bake cheesecake will need to chill for about 3-4 hours before you add the topping.
- Add the whipped topping. Whip up a fresh batch of whipped cream and pipe or spread it all over your chilled gingerbread cheesecake. Sprinkle on some leftover cookie crumbs and themed sprinkles, then serve!
Recipe Tips
In case you’re new to making no-bake cheesecake from scratch, here are some tips that I picked up while creating this recipe:
- Use white chocolate bars. Chocolate bars are best for melting, as they melt more smoothly and give the cheesecake filling a better texture.
- How many cookies do I need? For this gingerbread cheesecake, you’ll need two 8-ounce packages of Biscoff cookies. You’ll use about 1½ packages for the crust.
- Use full-fat ingredients. For the best cheesecake, use full-fat cream cheese. Low-fat versions have a higher water content, and the cheesecake filling won’t stay as firm. The same applies to your whipped cream topping. Make sure to use full-fat heavy cream for stiff, stabilized whipped cream.
- Press the crust firmly into the pan. Use your fingers or the bottom of a glass to press the crust into the baking pan in a thick, even layer. Make sure the crumbs are tightly packed so that the crust holds together. Check out my in-depth tutorial on how to make a no-bake crust in a springform pan for loads of helpful tips.
- Budget enough time for the cheesecake to chill. Your cheesecake needs at least 3-4 hours to set up in the fridge before topping and slicing. Don’t skip it! For best results, make this cheesecake a day ahead of when you plan to serve it. See below for make-ahead tips.
- Use a different crust. If you don’t have Biscoff cookies, as mentioned, you can make this no-bake cheesecake with crushed gingersnaps, a graham cracker crust, or try an Oreo cookie crust for a chocolatey twist.
Can I Prepare This Gingerbread Cheesecake Ahead?
Absolutely, and it’s better if you do! Most no-bake cheesecake recipes take at least 6 hours to set in the fridge, and ideally overnight. It’s the perfect excuse to make this gingerbread cheesecake the day before. Prepare this cheesecake 1-2 days in advance, leaving off the whipped topping. Cover, and refrigerate it until you’re ready to serve, then make a fresh batch of whipped cream for decorating.
Can I Put No-Bake Cheesecake In the Freezer to Set?
No, I would not rush this step. Properly allowing the cheesecake to set is crucial to allow the proper texture. While placing this cheesecake in the freezer can help speed up the setting process, you want to give the ingredients time to go from room temperature back to chilled before freezing it.
How to Store
- Fridge. The finished no-bake cheesecake will keep in the fridge for up to 4-5 days. Be sure to store it tightly covered so that it stays fresh. Whenever possible, I recommend leaving the whipped topping off until you’re ready to serve.
- Freeze. Once the cheesecake has set, you can move it to the freeze. Leave off the whipped cream topping and store your gingerbread cheesecake tightly wrapped in a double layer of plastic wrap. Keep it frozen for up to 1 month. When you’re ready to serve, defrost the cheesecake overnight in the fridge, then add the toppings.
More Christmas Recipes
- White Chocolate Peppermint Cheesecake
- Candy Cane Cookies
- Mini Peppermint Bark Cheesecakes
- Chocolate Pudding Pie
No-Bake Gingerbread Cheesecake
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 10 servings
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Description
This no-bake gingerbread cheesecake is an easy holiday dessert made from a creamy and spiced cheesecake filling chilled inside an irresistible Biscoff cookie crust.
Ingredients
For the Crust
- 3 Cups Biscoff cookie crumbs
- ½ cup Unsalted butter, melted
For the Filling
- 4 ounces (113g) White chocolate bar, melted
- 1 cup (236ml) Heavy whipping cream, cold
- ½ cup (65g) Powdered sugar
- 16 ounces (452g) Full-fat cream cheese, at room temperature
- ¼ cup (56g) Light brown sugar, packed
- ¼ teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- 2 tablespoons (30ml) Molasses
- 1 teaspoon (5ml) Pure vanilla extract
Topping
- ¾ cup (177ml) Heavy whipping cream, cold
- 3 tablespoons (16g) Powdered sugar
Instructions
For the Crust
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind one and a half packages of the cookies into a fine crumb using a food processor or blender. Save leftover cookies for garnish.
- In a small bowl, combine the crumbs with melted butter, stirring until the crumbs are well coated and easily stick together. Pour the crumbs into the prepared pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.
For the Filling
- In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set aside.
- Beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next, add the brown sugar, and spices and beat until well combined and free of lumps. Then add the molasses and vanilla, beating to combine. Finally, incorporate the melted chocolate, until combined. Fold the prepared whipped cream into the cheesecake batter until it’s completely smooth.
- Pour the filling into the prepared crust, spreading evenly. Chill in the refrigerator for 3-4 hours minimum.
For the Topping
- Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip. Garnish with leftover cookie crumbs or sprinkles.
