Cheesecake is one of my favorite desserts- for good reason! It’s so creamy and just delicious! I’ve always made baked cheesecakes, but really wanted to switch it up and try no bake cheesecake. For this recipe I used my Gingerbread Cookie recipe as the base, instead of store bought ginger cookies, which I’ve made sure to link for you.
Gluten Free No Bake Gingerbread Cheesecake
Servings: 12 people
Equipment
- 1 Cheesecake Tin
- 1 Stand Mixer or Hand Mixer with whisk attachment
Ingredients
Gingerbread Base
- 1/4 recipe gingerbread dough see gingerbread cookie recipe from 12/17/22
- 4 tbsp unsalted butter melted
Gingerbread Cheesecake
- 1 1/4 cups heavy whipping cream cold
- 3 8-ounce packages cream cheese room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 3 tbsp confectioners sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
Instructions
- Make the crust: Preheat oven to 375ºF and roll out the gingerbread to 1/8" thickness. Bake for about 10-12 minutes or until crisped. Cool to room temperature, then crush into crumbs in a ziploc bag with a rolling pin. Pour into a small bowl and add the melted butter. Mix well and press firmly into the base of the cheesecake tin. Store in the freezer for 20-30 minutes.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the cream cheese and granulated sugar together on medium speed until smooth. Scrape down the sides as needed. Add the sour cream, lemon juice, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Beat for another 2–3 minutes until well combined and smooth.
- Then, whip the cold heavy cream with the confectioners sugar until it reaches stiff peaks. Using a spatula, fold the whipped cream into the cream cheese filling gently and mix until well combined. Carefully combine as you don't want the air to be knocked out of the whipped cream.
- Remove the crust from the freezer and pour the cheesecake filling over it. Smooth with the back of the spatula.
- Store in the fridge overnight for best results, about 12 hours.
- Decorate with more whipped cream when ready to serve, and use a nice sharp knife to cut slices.
