No Bake Gingerbread Cheesecake

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This No Bake Gingerbread Cheese is a no fuss, easy to make, and oh-so pretty dessert that is sure to be your go to this holiday season! The filling is made of cream cheese, sour cream, a bit of heavy cream, sugar, a splash of vanilla, plenty of molasses, and gingerbread spice to give it a fun festive twist. The crust is a simple combination of gingerbread cookies, a splash of butter, and some sugar. When the two are combined, it creates a delicious cheesecake that’s not only gorgeous to look at, but perfectly sweet, silky smooth, and incredibly rich. Finish with sugared cranberries, mini gingerbread cookies, and even a sugared rosemary wreath for an incredibly festive Christmas dessert!

pulled back shot of gingerbread cheesecake on white tray with sugared cranberries, mini gingerbread cookies, and cake knife behind.

About The Recipe

We’re officially just a little over a week away from Christmas and we have been baking up a storm over the past few days! We’ve got a lot of fun recipes coming up real soon, but one of the ones I’ve been most excited about is this No Bake Gingerbread Cheesecake.

Every now and again, it’s just really fun to do no bake recipes! Especially for cheesecake.

Last year, we made an Eggnog Cheesecake, which was a lot of fun and a HUGE hit on the blog, but we knew we wanted to do something a bit different this year.

One of our most popular cheesecakes on the blog just so happens to be our No Bake Strawberries and Cream Cheesecake Bars. It’s something you all coming back to again and again!

Which, was the inspiration behind this recipe. No bake recipes is something we don’t do often, so when we make one, it feels really special! Especially with one that looks as festive and gorgeous as this.

The best part? This cheesecake is actually SO simple to make, silky smooth, and full of gingerbread flavor.

pulled back shot of sliced gingerbread cheesecake with slice on top of stacked plates and string of lights, with pine branches and gingerbread cookies around.

If you’re in need of a stunning, but easy to make dessert this holiday season, you NEED to make this Gingerbread Cheesecake!

What Makes This Gingerbread Cheesecake So Good?

  • This cheesecake is completely no bake and super simple to make!
  • The perfect make-ahead dessert for a holiday party.
  • Gingerbread + cheesecake. Need I say more?
  • Fun to make and easy to decorate.
  • Freezes really well!
cropped close up of gingerbread cheesecake on white tray with sugared rosemary wreath on top with sugared cranberries, white flowers, and mini decorated gingerbread cookies.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Crust:

  • Gingerbread Cookie Crumbs – we love the flavor of our homemade gingerbread cookies with this recipe! Though, if you don’t have any, you can easily use gingersnaps or even graham crackers.
  • Granulated Sugar – just a touch of sweetness helps balance the spiciness from the gingerbread cookies.
  • Salted Butter – this binds the crust together and, since it’s salted, it also helps keep it from being so sweet.
gingerbread cookies, granulated sugar, and melted butter on marble surface.

For The Cheesecake:

  • Heavy Whipping Cream – folding in whipped heavy cream makes this no bake cheesecake perfectly light and fluffy!
  • Cream Cheese – use regular, full fat cream cheese that is room temperature to achieve a smooth and silky cheesecake.
  • Sour Cream – regular sour cream works best for this recipe to help ensure you have a silky texture.
  • Granulated Sugar – just enough to perfectly sweeten this cheesecake.
  • Gingerbread Spice – the perfect blend of spices to make every bite taste like a gingerbread cookie.
  • Molasses – use original unsulphured molasses for this recipe to lend a touch of sweetness, but also to really emphasize the gingerbread flavor.
  • Vanilla Extract – a good quality vanilla extract goes a long way in a recipe, adding subtle undertones and rounding out the flavors to create the perfect cheesecake.
cream cheese, sour cream, heavy cream, molasses, sugar, ground spices and vanilla on marble surface.

How To Make This No Bake Gingerbread Cheesecake

If you’re looking for an easy alternative to cheesecake, this is the recipe you need! No bake, can be made in advance, and tastes absolutely delicious. This gingerbread cheesecake is a must-have recipe this holiday season!

Step 1: Prepare the crust

In a small bowl or food processor, combine cookie crumbs, melted butter, and sugar. Mix until thoroughly combined.

Immediately press into the bottom of a 9-inch springform pan. Set aside.

Step 2: Make the cheesecake batter

Beat cream to stiff peaks. Set aside.

With an electric mixer, beat cream cheese and sour cream until smooth.

Beat in sugar and spice.

Add molasses and vanilla. Mix until smooth.

Fold in whipped cream.

Step 3: Spoon into pan

Spoon onto prepared crust and spread evenly. Cover and refrigerate at least 8 hours, or overnight.

FAQ’s

Can this cheesecake be frozen?
Definitely! This cheesecake freezes really well. Once the cheesecake is set, you can either; A) keep it whole and freeze it in a freezer safe zip-top bag, or B) freeze this cheesecake in individual slices.

Can this cheesecake be made gluten-free?
This recipe can easily be made gluten-free! Just be sure to use your favorite gluten-free gingerbread cookie for the crust and you’re all set.

How far in advance can I make this recipe?
It’s best to make this recipe a day or two in advance. Just be sure to keep it in the fridge!

What’s the best way to get this cheesecake out of the pan?
We found that the easiest way to remove this cheesecake is to line the bottom of the springform with a 9 inch cake board. Then, once refrigerated and set, slowly release the lock on the springform. Do not do it too quickly otherwise it might tear the cheesecake!

gingerbread cheesecake on round white tray with rosemary crown, sugared cranberries, and mini gingerbread on top with greenery, stack of plates, more sugared cranberries around on marble surface.

Decorating Ideas

One of my favorite parts of making cheesecakes is getting to decorate it! While this cheesecake is simply stunning on it’s own, it’s always fun to add a few festive elements to REALLY make it Christmassy.

  • Make some Chantilly cream and add it on top! Whether that’s dolloped or piped, it will add a gorgeous element on top. Especially if very lightly dusted with extra gingerbread spice!
  • Mini gingerbread cookies are a wonderful way to decorate this cheesecake. Plus, it’s just fun to pipe decorations onto the cookies!
  • Make a rosemary wreath/crown and place on top of the cheesecake (scroll down to see instructions on how to do this!)
  • Sugared cranberries also make for a fun and colorful addition.
  • Use edible decorations that are available to purchase at the grocery store! This could be small fondant holly leaves or marshmallows decorated to look like snowmen.
close up of sliced gingerbread cheesecake with gingerbread cookie in front.

How To Make A Mini Sugared Rosemary Wreath (Crown) For This Cheesecake

One of my favorite decorative elements for this cheesecake! It’s something so simple, but so gorgeous. Just remember that, if you do the crown, it will have to come off the cake before serving. It is purely decorative and not meant for eating.

  • Start with 4-6 large sprigs of rosemary. This is important! I used four long (plus one short one!), super fresh sprigs of rosemary I cut off our rosemary plant in the garden. Totally safe for human consumption and it was just the right amount for this 9 inch cake.
  • Gather some thin floral wire and a sharp pair of snippers. This is my little secret! Use thin, green floral wire to tie the ends of the rosemary together. Make sure the rosemary all follows the same direction so it looks more organic and natural! You should need to snip about 1-2 inches of floral wire to properly tie the rosemary together. Also, feel free to snip the excess floral wire off so the crown looks a little more natural.
  • Dampen the rosemary and toss it in sugar. This is the important part to achieve that sugared look. Once your crown is tied together in a circle, lightly sprinkle some water over the rosemary. Shake off any excess. Then, on a plate (or small sheet pan!) dump about 1/2 cup of sugar. Press the sugar to the rosemary and you’re done! Let it harden and then place on the cheesecake.

How To Store

Once the cheesecake has been refrigerated overnight and taken out of the pan, you can store the cheesecake in the refrigerator in a cake plate with a cover. You can also slice it and keep the slices in a zip-top bag! It will keep in the refrigerator for up to 7-10 days.

You can also freeze this cheesecake for up to 2 months! Once it has been refrigerated overnight and turned out, place the cheesecake in a freezer safe container or zip-top bag. You can also freeze individual slices.

Substitutions

  • If you don’t have gingerbread cookies, you can use gingersnaps or graham crackers!
  • To make this recipe gluten-free, you can use your favorite gluten free gingerbread cookies for the crust.

Looking for more recipes like this? Here are a few you may like: Eggnog Cheesecake, White Christmas Cake, Gingerbread Trifle, Gingerbread Sheet Cake, Gingerbread Cupcakes

slice of cheesecake on stack of plates behind cheesecake on white tray with cookies and sugared cranberries around.

Expert Tips

  • Do not leave large chunks of gingerbread cookies! It needs to be about the consistency of sand.
  • When making the crust, do not add more butter than what’s stated in the recipe card.
  • When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack!
  • Be sure to mix the cream cheese and eggs VERY well. Scrape down the sides and beater blade often to ensure no lumps.
  • Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
  • Make sure to refrigerate this cheesecake for a full 8 hours, or preferably overnight! It needs to be COLD to fully set.
  • Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!

When you make these No Bake Gingerbread Cheesecake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pulled back shot of gingerbread cheesecake on white tray with sugared cranberries, mini gingerbread cookies, and cake knife behind.

No Bake Gingerbread Cheesecake

Traci
Rich, silky smooth, and oh so indulgent. This No Bake Gingerbread Cheesecake is not only easy to make, but so gorgeous without any real effort! The perfect Christmas dessert.
5 from 1 vote
Prep Time 25 mins
Refrigeration Time 8 hrs
Total Time 8 hrs 25 mins
Course Desserts
Cuisine American
Servings 12
Calories 435 kcal

Ingredients
 

Crust

Cheesecake

  • 1 cup heavy cream, cold
  • 3 cups cream cheese, cubed, room temperature
  • ¼ cup sour cream
  • ½ cup granulated sugar
  • 1 Tablespoon gingerbread spice
  • ½ cup molasses
  • teaspoons vanilla extract

Instructions

Crust

  • In a small bowl or food processor, combine cookie crumbs, melted butter, and sugar.
  • Mix until thoroughly combined.
  • Immediately press into the bottom of a 9-inch springform pan. Set aside.

Cheesecake

  • Beat cream to stiff peaks. Set aside.
  • With an electric mixer, beat cream cheese and sour cream until smooth.
  • Beat in sugar and spice.
  • Add molasses and vanilla.
  • Mix until smooth.
  • Fold in whipped cream.
  • Spoon onto prepared crust and spread evenly.
  • Cover and refrigerate at least 8 hours, or overnight.

Notes

Substitutions:
  • If you don’t have gingerbread cookies, you can use gingersnaps or graham crackers!
  • To make this recipe gluten-free, you can use your favorite gluten free gingerbread cookies for the crust.
 
Expert Tips:
  • Do not leave large chunks of gingerbread cookies! It needs to be about the consistency of sand.
  • When making the crust, do not add more butter than what’s stated in the recipe card.
  • When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack!
  • Be sure to mix the cream cheese and eggs VERY well. Scrape down the sides and beater blade often to ensure no lumps.
  • Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
  • Make sure to refrigerate this cheesecake for a full 8 hours, or preferably overnight! It needs to be COLD to fully set.
  • Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!

Nutrition

Serving: 1sliceCalories: 435kcalCarbohydrates: 33gProtein: 5gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 86mgSodium: 246mgPotassium: 325mgFiber: 0.3gSugar: 26gVitamin A: 1141IUVitamin C: 0.5mgCalcium: 112mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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