Description
This no bake gingerbread cheesecake features a gingersnap crust, creamy filling, and is topped with stabilized whipped cream. Perfect for Christmas.
Ingredients
Scale
- 12 oz Gingersnap cookies (fine crumb)
- 9 TBSP Unsalted butter (melted)
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream (room temperature or greek yogurt)
- 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 (cold)
- 1/2 cup Powdered sugar
- 1 cup Crushed gingersnap cookies
- 1 cup Heavy cream (cold)
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
- 2 oz Cream cheese (room temperature)
Instructions
- Spray a 9X9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
- Blend the gingersnaps to a fine crumb. Mix with melted butter.
- Press the crumbs into the pan and freeze while making the batter.
- Beat cream cheese and sugar on high speed for 2 minutes.
- Add sour cream, molasses, vanilla, cinnamon, ginger, and nutmeg. Mix until combined.
- Beat heavy cream and powdered sugar until stiff peaks form.
- Fold whipped cream into the cheesecake batter gently.
- Spread half of the batter on the crust, add crushed gingersnaps, then top with remaining batter.
- Cover and chill in the fridge for at least 6 hours or overnight.
- Beat cream cheese on high speed for 1 minute and set aside.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Add cream cheese and beat until stiff peaks form.
- Remove cheesecake from pan, spread whipped cream on top, and decorate with dollops of whipped cream.
Notes
- Use room temperature ingredients for better mixing.
- Chill overnight for best results.
- Adjust spices to taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 488
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 37 g
- Saturated Fat: 23 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg