No Bake Gingerbread Cheesecake

This no bake gingerbread cheesecake tastes like the holidays in every creamy bite. A crunchy gingersnap crust with a touch of dark brown sugar holds a light, fluffy filling made with cream cheese, whipped cream and deep, warm molasses. There is no oven, no water bath and no worrying about cracks. The cheesecake simply sets in the refrigerator, which makes it perfect for busy weeks before Christmas. Finish it with swirls of whipped cream and a sprinkle of gingersnap crumbs, and you have a festive dessert that looks bakery-made and can be prepared a full day ahead of your gathering.

Why You’ll Love This No Bake Gingerbread Cheesecake

It brings big holiday flavor with very little effort.

• No oven needed: frees up your oven for holiday meals.
• Classic gingerbread flavor: molasses and gingersnaps give warm, spiced sweetness.
• Light and fluffy: whipped cream folded into the filling keeps it airy.
• Make ahead: it needs time to chill, so it is ideal for entertaining.
• Simple ingredients: just eight ingredients for crust and filling.

Ingredients for No Bake Gingerbread Cheesecake

Gingersnap Crust

• 1 1/2 cups (150g) gingersnap cookie crumbs
• 2 tbsp (30g) dark brown sugar
• 5 tbsp (70g) salted butter, melted

Filling

• 1 1/2 cups (320g) cold heavy whipping cream
• 1 1/4 cups (151g) powdered sugar
• 24 oz full-fat cream cheese, softened
• 1/3 cup (104g) unsulphured molasses
• 1 tsp vanilla extract

Optional Spices

• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves or nutmeg

Optional Topping

• 1 cup cold heavy whipping cream
• 2 tbsp powdered sugar
• 2 tbsp gingersnap crumbs or a few whole small gingersnaps

Ingredient Notes

Cream cheese: Use full-fat block cream cheese at room temperature so it beats completely smooth. Lumps will not disappear once the cream is folded in.

Heavy cream: It must be very cold to whip to stiff peaks, which is what helps the cheesecake set.

Molasses: Unsulphured molasses has a clean, sweet flavor. Avoid blackstrap molasses, which is bitter and very strong.

Spices: The gingersnaps and molasses already taste like gingerbread. Add the optional spices for a bolder, spicier filling.

How to Make No Bake Gingerbread Cheesecake

Step by Step

1. Make the crust. Mix the gingersnap crumbs and dark brown sugar, then stir in the melted butter until it looks like wet sand.
2. Press and chill. Line the bottom of a 9-inch springform pan with parchment. Press the crumbs firmly into the bottom and slightly up the sides using the bottom of a measuring cup. Refrigerate while you make the filling.
3. Whip the cream. Beat the cold heavy cream to stiff peaks. Set aside in the refrigerator.
4. Beat the cream cheese. In a separate bowl, beat the softened cream cheese until completely smooth, about 2 minutes.
5. Add flavor. Beat in the powdered sugar, molasses, vanilla and any optional spices until smooth and evenly colored, scraping the bowl well.
6. Fold in the cream. Gently fold the whipped cream into the cream cheese mixture in two or three additions until no streaks remain.
7. Fill. Spread the filling over the chilled crust and smooth the top.
8. Chill. Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
9. Top and serve. Whip the topping cream with powdered sugar, pipe swirls around the edge and sprinkle with gingersnap crumbs. Release the pan and slice.

Tips for the Best No Bake Cheesecake

Soften the Cream Cheese Fully

Leave it out for about an hour. Smooth cream cheese makes a silky filling.

Whip to Stiff Peaks

Soft whipped cream will not hold the filling up. Peaks should stand straight when the whisk is lifted.

Fold Gently

Folding keeps the air in the cream, giving a light, mousse-like texture.

Press the Crust Firmly

A firmly packed crust holds together when sliced instead of crumbling.

Slice with a Warm Knife

Dip a sharp knife in hot water and wipe it dry between cuts.

Give It Time

The filling firms as it chills. Overnight gives the neatest slices and the deepest flavor.

How to Make Gingersnap Crumbs

About 30 to 35 small gingersnap cookies make 1 1/2 cups of crumbs. Pulse them in a food processor until fine and even, or seal them in a zip-top bag and crush them with a rolling pin. Fine crumbs pack tighter and give a crust that holds together neatly. Save a few extra cookies to crumble or tuck into the whipped cream on top.

Serving Ideas

Serve slices with a drizzle of caramel sauce, a dusting of cinnamon or a few sugared cranberries for color. It pairs beautifully with hot coffee, spiced tea or a mug of hot cocoa after holiday dinner.

Variations

• Graham crust: use graham cracker crumbs plus 1 tsp ground ginger.
• Mini cheesecakes: divide into a lined muffin tin and chill 4 hours.
• Pumpkin swirl: swirl 1/2 cup sweetened pumpkin puree into the top.
• White chocolate: fold in 4 oz melted, cooled white chocolate.
• Caramel top: spread a thin layer of caramel over the set cheesecake.

Storage

Refrigerator: Cover and keep for up to 5 days.

Freezer: Freeze without the whipped topping for up to 2 months. Thaw overnight in the refrigerator.

Make ahead: Make it 1 to 2 days early and add the topping before serving.

Frequently Asked Questions

Why didn’t my cheesecake set?

The cream was not whipped to stiff peaks or it needed more chilling time. Chill at least 6 hours.

Can I use dark molasses?

Yes, regular dark molasses works. Avoid blackstrap.

Can I use a pie dish?

Yes. A 9-inch deep-dish pie plate works, though slices are easier from a springform pan.

Can I make it without the springform pan?

Yes. Spoon the crust and filling into small glasses or jars for individual no bake cheesecake cups, then chill at least 4 hours before topping.