📋 Easy No-Bake Gingerbread Cheesecake

This easy no-bake gingerbread cheesecake is creamy, spiced, and full of festive flavour. It features a crunchy ginger nut base and a cute chocolate gingerbread biscuit topping, perfect for Christmas.

Course Dessert

Cuisine American

Prep Time 30

Resting Time 6

Total Time 6 30

Servings

Calories 475kcal

Author Neil

Equipment

Ingredients

Cheesecake Base

250 g gingernut biscuits blitzed / crushed into crumbs
100 g Unsalted Butter

Cheesecake Filling

500 g Full Fat Cream Cheese
100 g Icing Sugar
1 teaspoon Vanilla Extract
1 ½ teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
300 ml Double Cream

Cheesecake Topping

Chocolate gingerbread biscuits

Metric - US Customary

Instructions

Cheesecake Base

Grease the sides of a 20cm loose base cake tin and line the bottom with greaseproof paper.
Melt the butter in a small saucepan and stir in the gingernut biscuit crumbs until fully coated in the butter.
Spoon the warm butter coated biscuit crumbs into the cake tin. Use a metal spoon to press down firmly and evenly all over.
Chill in the refrigerator for about 20 minutes until set. Meanwhile make the cheesecake filling.

Cheesecake Filling

In a large mixing bowl or in a stand mixer, whisk the cream cheese, icing sugar, vanilla extract and spices together until well mixed.
Pour in the double cream and whisk until the mixture has stiffened.
Spoon the cream cheese and cream mixture over the set cheesecake base.
Chill the cheesecake in the refrigerator for at least 6 hours but preferably overnight until set.

Cheesecake Topping

When ready to serve remove the set cheesecake from the fridge and allow to sit for 10 minutes.
Remove from cake tin and decorate with gingerbread men or alternative toppings (see FAQ's).

Nutrition