Description
This No Bake Gingerbread Cheesecake is a creamy, spiced delight perfect for the holidays. It combines gingersnap cookies and rich cream cheese, offering an effortless and delicious dessert experience.
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, line with parchment.
- Pulse gingersnap cookies to fine crumbs; mix with melted butter.
- Press mixture into the pan to form the crust.
- Beat cream cheese and sugar until smooth, then mix in sour cream, molasses, vanilla, and spices.
- In a separate bowl, whip heavy cream and fold into cheese mixture.
- Spread half the filling into the crust, layer with crushed cookies, then add remaining filling.
- Cover and chill in the fridge for at least 6 hours or overnight.
- Beat cream and sugar for topping, then add cream cheese and blend until stiff peaks form.
- Spread whipped cream on top, garnish with crushed gingersnaps.
Notes
Ensure cream cheese is at room temperature for easy blending.
Chill the cheesecake overnight for the best flavor and texture.
Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg