Gingerbread Cheesecake is creamy and tangy and full of warm holiday flavors that is the perfect ending to your favorite holiday dessert!
Gingerbread Cheesecake is NO BAKE, sweet, spiced and creamy dessert with a crunchy gingerbread base, spicy creamy cheesecake and topping of whipped cream and more ginger cookie goodness!

This is one of my favorite flavors of the season. All the spices are just what this time of year is about.
How to Make Gingerbread Cheesecake?
First, make the crust with finely crush the gingerbread men cookies in a food processor, add melted butter and blend until it’s all moistened
To make cheesecake filling, mix cream cheese and powdered sugar until smooth and creamy
In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
Add molasses, ground ginger, cinnamon, nutmeg and cloves and mix on medium speed until well combined and very smooth
Spread cheesecake filling into bottom of the gingerbread crust
Set in the fridge to firm
Refrigerate for at least 6 hours or until set
When the cheesecake is set and cooled top with whipped cream and garnish with gingerbread cookies

How to Store Gingerbread Cheesecake?
You can store in the refrigerator for up to 4-5 days.
How to freeze Gingerbread Cheesecake?
This Gingerbread Cheesecake is the ultimate dessert because it is freezer friendly. To freeze a No Bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 2 hours for easier slicing.

This Gingerbread Cheesecake is a gift for everyone who loves cheesecake and warm holiday flavors.
If you are looking recipe for a Christmas dessert to impress your guests, you need something a little more like this Gingerbread Cheesecake.
Add this festive Gingerbread dessert to your holiday menu. Enjoy!

Gingerbread Cheesecake

Recipe by lidiacookbookCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Total time

6

hours 

30

minutes

Gingerbread Cheesecake is creamy and tangy and full of warm holiday flavors that is the perfect ending to your favorite holiday dessert!
Gingerbread Cheesecake is NO BAKE, sweet, spiced and creamy dessert with a crunchy gingerbread base, spicy creamy cheesecake and topping of whipped cream and more ginger cookie goodness!

Ingredients

• For the crust:

• 2 ½ cups gingerbread men cookie crumbs or gingersnap crumbs

• 6 tablespoons unsalted butter, melted

• For the cheesecake filling:

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 2 cups heavy whipping cream

• ¼ cup molasses

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cloves

• For the topping:

• 1 cup whipped cream

• For the Garnish:

• Gingerbread cookies, optional

Directions

• To make crust:
• Finely crush the gingerbread men cookies in a food processor, add melted butter and blend until it’s all moistened
• Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
• Place in the freezer while you make the filling
• To make cheesecake filling:
• In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
• In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
• Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
• Add molasses, ground ginger, cinnamon, nutmeg and cloves and mix on medium speed until well combined and very smooth
• Spread cheesecake filling into bottom of the gingerbread crust
• Set in the fridge to firm
• Refrigerate for at least 6 hours or until set
• When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
• Top with piped dollops of whipped cream and garnish with gingerbread cookies if desired
• Serve