Description
This No Bake Gingerbread Cheesecake combines a creamy filling with a crunchy gingersnap crust, making it a delightful, seasonal dessert ideal for holiday celebrations.
Ingredients
Scale
- 12 oz Gingersnap cookies
- 9 TBSP Unsalted butter
- 24 oz Cream cheese
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream
- 1/3 cup Molasses
- 1 tsp Pure vanilla extract
- 2 tsp Ground cinnamon
- 2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1 1/2 cups Heavy cream
- 1/2 cup Powdered sugar
- 1 cup Crushed gingersnap cookies
- 1 cup Heavy cream (for topping)
- 1/4 cup Powdered sugar (for topping)
- 1 tsp Pure vanilla extract (for topping)
- 2 oz Cream cheese (for topping)
Instructions
- Spray a 9X9-inch springform pan and line with parchment paper.
- Blend gingersnap cookies into fine crumbs; mix with melted butter and form the crust.
- Beat cream cheese and sugar until smooth; add sour cream, molasses, vanilla, and spices.
- Whip heavy cream with powdered sugar until stiff peaks form; fold into the cream cheese mixture.
- Layer half the cheesecake mixture over the crust; sprinkle crushed gingersnaps and add remaining batter.
- Chill for at least 6 hours or overnight.
- Prepare whipped cream topping and decorate before serving.
Notes
Using room temperature cream cheese ensures a smooth texture.
Chill the cheesecake for at least 6 hours to allow flavors to meld.
Experiment with toppings for additional flavor, such as crushed candy canes.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg