No-Bake Gingerbread Cheesecake

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No-Bake Gingerbread Cheesecake

I opened up my internet last night and there it was, staring me in the face, uninvited I might add: The countdown until Christmas. Are you for real? Like I need a reminder every time I open the internet!

No-Bake Gingerbread Cheesecake

It’s time to put the apple and pumpkin on the back burner and focus on all things chocolate, peppermint, eggnog and gingerbread. I’ve already shared a few of these desserts with you recently, and there is no looking back.

No-Bake Gingerbread Cheesecake

This No-Bake Gingerbread Cheesecake is the first gingerbread recipe I am sharing on my blog! As I get older, my taste buds adapt and I start enjoying things like gingerbread. It’s like a whole new me!

No-Bake Gingerbread Cheesecake

I made a soft gingerbread cookie (recipe coming soon!) and all of the sudden, I was all GIVE ME MORE! I purchased my first bottle of molasses and went to work.

No-Bake Gingerbread Cheesecake

For the crust, I used a store brought, firm gingersnap cookie. When it was ground up, the crumbs resembled the texture of graham crackers, which allowed me to add some butter and make a crust.

No-Bake Gingerbread Cheesecake

The filling is made of your traditional no-bake cheesecake ingredients: cream cheese and Cool Whip. For this version, I’ve added some extra flavors: brown sugar, nutmeg, cinnamon and molasses. The result is a luscious and smooth gingerbread cheesecake. Which, by the way, is light enough not to feel guilty about eating a second slice!

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No-Bake Gingerbread Cheesecake

  • Author: Julianne Bayer

Description

A fluffy gingerbread cheesecake filling atop a gingersnap crust.

Ingredients

For the crust

  • 2 C Gingersnap crumbs
  • 2 tbsp Flour
  • ½ C Unsalted butter

For the filling

  • 12 oz Cream Cheese
  • 2 tbsp Heavy cream
  • 2 tbsp Molasses
  • 2 tbsp Brown sugar
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • 1 tub Cool Whip (8oz)

Optional topping

  • ½ C Heavy whipping cream
  • 2 tbsp Powdered sugar

Instructions

  1. Use a food processor to grind gingersnap cookies into a fine crumb. Place in a microwave safe container. Add flour and mix to incorporate into cookie crumbs.
  2. Place butter over gingersnap crumbs and microwave on high for 30-45  seconds at a time until melted. Stir to coat crumbs in butter until there are no dry crumbs.
  3. Line the bottom of your 9” spring form pan with parchment paper or aluminum foil. Place crumbs in the spring form pan. Press down crumbs into pan with a spatula or measuring cup.
  4. Remove cream cheese from fridge. If you have time, allow it to come to room temperature. Otherwise, place in the microwave for 15-20 seconds until soft but not melted. Beat on medium-high speed for 2 minutes until light and fluffy and free of any clumps. Add heavy whipping cream and beat for another 60 seconds. Scrape down sides of the bowl.
  5. Turn off mixer and add molasses. Incorporate molasses into the cream cheese by mixing on low speed. Add brown sugar, cinnamon and nutmeg. Mix until incorporated.
  6. Add Cool Whip and mix until the cream cheese mixture and Cool Whip are well combined. Pour filling into gingersnap crust.
  7. Refrigerate for at least two hours.
  8. Prepare whipped cream before serving. Beat heavy whipping cream on medium high. Once bubbles start forming, add powdered sugar. Beat until stiff peak form. Pipe whipped cream along edges of the cheesecake. Garnish with additional gingersnap cookies.
  • Category: Dessert
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Recipes from my friends:

Gingerbread Caramel Gooey Bars from Life Love and Sugar

Gingerbread Latte Cupcakes from Lemons for Lulu

Gingerbread Cake Roll from Roxana’s Home Baking

Other recipes you might like:

Gooey Gingerbread Twix Bars

White Chocolate Gingerbread Oreo Cookies

No-Bake White Chocolate Mimosa Cheesecake

Eggnog Cream Pie Parfaits

31 Responses
  1. Lynn

    “Place butter over gingersnap crumbs and microwave on high for 30-45 minutes.”

    30 – 40 minutes?????? Nearly had my house on fire!!!!!
    Is this the correct length of time?

  2. Alice @ Hip Foodie Mom

    Julianne! I’m with you. . focus on all things chocolate, peppermint, eggnog and gingerbread. 🙂 love this cheesecake. . and you guys are going to have so much fun in Des Moines. . congrats!! and can’t wait to hear about the fun with J and Amanda!! 🙂

  3. Lindsay @ Life, Love and Sugar

    I’m going to hyperventilate if I think about how soon Christmas is – I’ll never get everything done! I’ve got to focus just on what’s important and this cheesecake totally ranks up there. I had no idea you used to not like gingerbread – I’m so glad you’ve crossed over. This looks awesome!

  4. Renee@Two in the Kitchen

    This cheesecake looks divine!! I am also loving those gooey gingerbread twix bars you have pictured!! Those might have to happen soon!! 🙂

  5. Slick

    This looks wonderful, I had to pin the recipe! One question…you’ve got 2 tbsp flour listed under the crust ingredients, but I don’t see where it’s used in the directions. Did I miss something? Thank you!

    1. Beyond Frosting

      Hi Slick- The flour gets added in with the cookies to help the integrity of the crust! Thanks for letting me know, I will fix it now!

  6. tanya

    Bring on the gingerbread and mint! I’m so over pumpkin. I love having a no bake dessert option this time of year. Once again Julianne, you made a gorgeous dessert!

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