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Easy No Bake Gingerbread Cheesecake

This Easy No Bake Gingerbread Cheesecake is the perfect holiday cheesecake that's creamy & smooth with a gingerbread cookie crust!
Course Dessert
Cuisine American, Christmas, North American, Thanksgiving
Keyword Gingerbread Cheesecake Bars, No Bake Gingerbread Cheesecake
Prep Time 30 minutes
Chilling Time 6 hours
Servings 12 slices
Calories 440kcal
Author Chrissie


For the crust:

  • 1 3/4 cups gingersnap cookie crumbs (approximately 250 grams)
  • 5 tablespoons melted butter

For the filling:

  • 28 ounces full fat cream cheese (approximately 800 grams) at room temperature
  • 1 cup powdered sugar sifted to remove lumps
  • 2 tablespoons lemon juice
  • 1/4 cup molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 cups whipped cream or whipped topping

For the toppings (optional):

  • 1 cup whipped cream or whipped topping
  • caramel sauce
  • crumbled gingersnap cookies


  • Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  • In a large bowl, combine the gingersnap cookie crumbs, and the melted butter. Mix well to combine.
  • Pour the moistened gingersnap cookie crumbs into the prepared springform pan and press them down into the bottom and about halfway up the sides. Set aside.
  • In a large bowl with a hand mixer or in the bowl of your stand mixer, mix the cream cheese on medium speed just until smooth.
  • Add the powdered sugar and mix well to combine.
  • Add the lemon juice and mix to combine.
  • Add the molasses and the cinnamon, ginger, cloves, and nutmeg, and mix well to combine.
  • Gently fold in the whipped cream or whipped topping just until no streaks remain in the batter.
  • Pour the batter into the prepared crust and smooth out the top with an offset spatula (or regular spatula).
  • Chill in the fridge to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.

For the topping:

  • Right before serving, top with the whipped cream, a drizzle of caramel sauce and some more crumbled gingersnap cookies. Slice and serve.



Serving: 1slice | Calories: 440kcal | Carbohydrates: 35g | Protein: 5g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 73mg | Sodium: 366mg | Potassium: 270mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1111IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg