This delicious No-Bake Gingerbread Cheesecake will be the star of your Christmas dinner! It is creamy, tasty infused with amazing flavors and most importantly – easy to make.
Convert the good old gingerbread cookies into a new festive dessert! The No-Bake Gingerbread Cheesecake is the perfect combination of rich creaminess and winter spices and will bring joy to your holidays!
This easy to make no-bake recipe presents a unique twist in the cheesecake filling that results in a perfect texture and amazing taste.
Why is this recipe so good
This cheesecake has a festive look, irresistible aroma and a decadent taste. It has a very impressive look and yet it is so easy to make.
The cheesecake filling is thickened with a combination of white chocolate and gingerbread cookie crumbs to create the perfect creamy texture. Every bite of this dessert is a pure perfection that will put you in a holiday mood.
Key ingredients
- Gingerbread cookies: you can use homemade or store bought cookies. Some of my preferred recipes are the Last Minute Honey Gingerbread Cookies or the Honey Maple Cookies.
- Spices: Ginger, Cinnamon and Nutmeg are the spices that will boost pleasantly the gingerbread cookie taste. In addition I like to add vanilla extract to the filling.
- Cream cheese & sour cream: a perfect combination for a wonderful no-bake cheesecake
- White chocolate: it helps thicken the filling and adds a decadent creamy taste
- Powdered sugar
- Butter for the crust
- Whipping cream for decoration
The complete ingredient list is below the post in the printable recipe card!
Recipe summary
- Make the base by crushing the gingerbread cookies finely and mixing them with melted butter. Press the mixture to the bottom of a 7 inch/ 18 cm spring form pan.
- Prepare the filling by whipping the cream cheese, sour cream and powdered sugar. Then add gradually the melted chocolate, spices and the cookie crumbs.
- Add the filling to the pan on top of the crust and refrigerate the cheesecake for 6 hours or overnight.
- Decorate with gingerbread men and whipped cream with spices.
- Serve and enjoy!
That’s basically all! You will find the detailed recipe instructions below the post.
Storage
This cheesecake will stay fresh 2-3 days in the fridge. If you want to make it ahead (not decorated) or you end up with lots of leftovers, you can freeze it for up to 2 months.
Variations and Substitutions
- Make this cheesecake refined sugar-free by using honey or maple syrup in the filling instead of powdered sugar. In this case choose also sugar-free cookies.
- Similarly you can opt for gluten-free cookies to make a gluten-free cheesecake.
- The white chocolate can be substituted by 2 tsp/ 7 g gelatin powder soaked in 2-3 tablespoon water. Melt the gelatin on double boiler and add it to the mixture cooled.
Final Thoughts
This No-Bake Gingerbread Cheesecake is one of the best holiday desserts—easy to prepare, irresistibly delicious, and undeniably festive.
Whether you’re hosting a Christmas dinner or looking for a quick dessert to impress your guests, this cheesecake is guaranteed to be a crowd-pleaser.
📝 Recipe
Gingerbread Cheesecake
This delicious No-Bake Gingerbread Cheesecake will be the star of your Christmas dinner! It is creamy, tasty infused with amazing flavors and most importantly – easy to make.
Servings: 10
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Instructions
Base:
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Line the bottom of a 7 inch/ 18 cm spring form pan with a sheet of baking paper. Close the pan so the paper is “closed” inside. Cut or break the paper edges that are visible outside the pan.
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Crush the gingerbread cookies finely in a food processor or with a mortar and pestle. Combine them with the melted butter in a medium bowl and mix well.
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Transfer the base to the prepared pan and press it to the bottom using a glass cup. Leave in the fridge while preparing the filling.
Filling:
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Place the cream cheese, sour cream and powdered sugar in a large mixing bowl. Whip with an electric mixer until smooth. Little by little add the white chocolate and whip again with the mixer until smooth and fluffy.
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Add the spices and the vanilla extract and mix with a rubber spatula until absorbed.
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Fold gently the cookie crumbs until gradually distributed within the filling.
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Pour the filling into the crust and smooth the top out with the spatula. Cover the pan with aluminium foil and leave it in the fridge for at least 4-6 hours or overnight.
Decoration and serving:
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In a bowl place the cold whipping cream, the icing sugar and the spices. Whip with an electric mixer until fluffy.
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Use a piping bag with a large star tip to make decorations around the cheesecake. Place the gingerbread men between the piles of piped cream, pressing them into the filling so they stay upright.
Notes
- Store the cheesecake covered or in airtight containers for up to 3 days in the fridge. You can freeze it for up to 2 months.
- Gingerbread cookies: you can use store bought or homemade but with no decoration! Crush them as finely as possible for the base but don’t worry if you leave a few bigger crumbs for the filling.
- Decoration: decorate the cheesecake after it has set in the fridge and shortly before serving. The gingerbread men tend to absorb moisture and the cream releases moisture hence it is best to serve this dessert freshly decorated.