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

No Bake Gingerbread Cheesecake

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.
Course: Desserts
Cuisine: American
Prep Time: 25 minutes
Refrigeration Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 12
Calories: 435kcal

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
  • 1½ 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! They need to be ground to 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 sour cream 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: 1slice | Calories: 435kcal | Carbohydrates: 33g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 246mg | Potassium: 325mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 1141IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 1mg