No Bake Gingerbread Cheesecake Recipe

Cooking Directions

• STEP 1.In a food processor, pulse gingersnap cookies until finely ground. Add melted butter and pulse until combined.
• STEP 2.Press the mixture into the bottom of a springform pan to form the crust. Place in the refrigerator to chill.
• STEP 3.In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, molasses, ginger, cinnamon, and nutmeg. Mix until well combined.
• STEP 4.In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
• STEP 5.Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
• STEP 6.Before serving, garnish with whipped cream, crushed gingersnap cookies, and a sprinkle of cinnamon.
• STEP 7.Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to use gingersnap cookies for the crust to enhance the gingerbread flavor.
• Chill the crust before adding the filling to ensure a firm base.
• For a stronger ginger flavor, add more ground ginger to the filling mixture.
• You can also add a tablespoon of rum or bourbon to the filling for an extra kick of flavor.

Storage and Serving

• Store the cheesecake in the refrigerator to keep it fresh.
• Serve chilled for the best texture and flavor.
• Garnish with whipped cream, crushed gingersnap cookies, and a sprinkle of cinnamon before serving.