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Gingerbread Cheesecake

Gingerbread Cheesecake is creamy and tangy and full of warm holiday flavors that is the perfect ending to your favorite holiday dessert! Gingerbread Cheesecake is NO BAKE, sweet, spiced and creamy dessert with a crunchy gingerbread base, spicy creamy cheesecake and topping of whipped cream and more ginger cookie goodness!

How to freeze Gingerbread Cheesecake? This Gingerbread Cheesecake is the ultimate dessert because it is freezer friendly. To freeze a No Bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 2 hours for easier slicing. 

This Gingerbread Cheesecake is a gift for everyone who loves cheesecake and warm holiday flavors. If you are looking recipe for a Christmas dessert to impress your guests, you need something a little more like this Gingerbread Cheesecake. Add this festive Gingerbread dessert to your holiday menu. Enjoy!



For the crust:

2 ½ cups gingerbread men cookie crumbs or gingersnap crumbs
6 tablespoons unsalted butter, melted

For the cheesecake filling:

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16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
¼ cup molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

For the topping:

1 cup whipped cream

For the Garnish:

Gingerbread cookies, optional



To make crust:

Finely crush the gingerbread men cookies in a food processor, add melted butter and blend until it’s all moistened
Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
Place in the freezer while you make the filling

To make cheesecake filling:

In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
Add molasses, ground ginger, cinnamon, nutmeg and cloves and mix on medium speed until well combined and very smooth
Spread cheesecake filling into bottom of the gingerbread crust
Set in the fridge to firm
Refrigerate for at least 6 hours or until set
When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
Top with piped dollops of whipped cream and garnish with gingerbread cookies if desired


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