🎉 Introduction

This No-Bake Gingerbread Cheesecake Cake delivers all the cozy warmth of classic gingerbread combined with the creamy, rich texture of a smooth cheesecake — but without turning on the oven. With a buttery gingerbread cookie crust, a fluffy spiced cheesecake filling, and festive decorations on top, this dessert is the perfect balance of creamy, spiced, sweet, and irresistibly festive. Whether you’re preparing a holiday party dessert, a Christmas dinner centerpiece, or simply want to enjoy something cozy and seasonal, this cheesecake offers elite flavor with minimal effort.

🛒 Ingredients

For the Gingerbread Cookie Crust

• 9 oz Gingerbread cookies
• 3/4 stick Unsalted butter, melted

For the Gingerbread Cheesecake Filling

• 2 × 8-ounce tubs full-fat cream cheese (450g total)
• 1/2 cup Granulated white sugar
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Cinnamon, ground
• 2 1/2 teaspoons Ginger, ground
• 1/2 teaspoon Allspice
• 1 cup Thickened cream (or heavy cream), cold
• 1 teaspoon Orange or lemon zest

For Topping & Decoration

• 10 Small gingerbread cookies
• 1/2 cup Whipped cream
• 2 tablespoons Christmas sprinkles (optional)

🧰 Equipment Needed

• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• 9-inch springform pan
• Food processor or rolling pin
• Measuring cups & spoons
• Parchment paper
• Offset spatula (optional)
• Refrigerator space

👩‍🍳 Directions (Form-Steps Style)

🔹 PART 1 — MAKE THE COOKIE CRUST

Step 1 — Prep the Gingerbread Cookies

Option A — With Food Processor

• Add gingerbread cookies to a processor.
• Pulse until they become fine crumbs.

Option B — Without Processor

• Add cookies to a sealed bag.
• Crush with a rolling pin until finely ground.

Step 2 — Add Melted Butter

• Pour melted butter over cookie crumbs.
• Mix until evenly combined and the texture resembles wet sand.

Step 3 — Press the Crust Into the Pan

• Line the bottom of a springform pan with parchment.
• Pour in crust mixture.
• Press firmly using the back of a spoon or a flat-bottomed cup.

A tight crust ensures clean slices later.

Step 4 — Chill the Crust

• Place in the refrigerator for 15 minutes while you make the filling.

🔹 PART 2 — MAKE THE GINGERBREAD CHEESECAKE FILLING

Step 5 — Beat the Cream Cheese

• Add cream cheese to a bowl.
• Beat until soft, smooth, and lump-free.

Smooth cream cheese = smooth cheesecake.

Step 6 — Add Sugar & Vanilla

• Add granulated sugar.
• Add vanilla extract.
• Beat until mixture becomes creamy and lighter.

Step 7 — Add Spices

Mix in:

• Ground ginger
• Ground cinnamon
• Ground allspice
• Orange or lemon zest

This transforms the filling into gingerbread cheesecake heaven.

Step 8 — Whip the Cream Separately

• In another bowl, whip the thickened cream until stiff peaks form.
• Do NOT overbeat.

This gives the cheesecake its fluffy, mousse-like texture.

Step 9 — Fold the Whipped Cream In

• Gently fold whipped cream into the spiced cream cheese mixture.
• Use slow, sweeping motions.

The filling becomes airy, light, and perfectly creamy.

🔹 PART 3 — ASSEMBLE THE CHEESECAKE

Step 10 — Spread Filling Over the Crust

• Pour gingerbread cheesecake filling onto the chilled crust.
• Smooth the top using a spatula.

Step 11 — Chill Until Fully Set

• Refrigerate for at least 6 hours — overnight is BEST.

This helps the cheesecake firm up to sliceable perfection.

Step 12 — Decorate

Once set:

• Pipe whipped cream around the edges.
• Add small gingerbread cookies on top.
• Sprinkle with Christmas sprinkles if using.

Your cheesecake becomes a full holiday showpiece.

🍽️ Servings & Timing

• Makes: 10–12 slices
• Prep Time: 20 minutes
• Chill Time: 6 hours+
• Total Time: ~6 hours 30 minutes

🧊 Storage

Refrigerator

• Keeps 3–4 days in airtight container.

Freezer

• Freeze up to 1 month.
• Thaw overnight in fridge.

🥄 Variations

1. Chocolate Gingerbread Cheesecake

Add 1/4 cup melted chocolate to filling.

2. Maple Gingerbread Cheesecake

Add 2 tablespoons maple syrup to the filling.

3. No-Crust Version

Serve filling in cups as gingerbread mousse.

4. Pistachio Gingerbread Cheesecake

Top with crushed pistachios.

5. White Chocolate Gingerbread Cheesecake

Fold 1/3 cup melted white chocolate into the batter.

6. Extra Spicy Version

Add more ginger or cinnamon for stronger warming flavor.

❓ 10 FAQs

1. Why is my cheesecake too soft?

Not chilled long enough — overnight is best.

2. Why is my crust crumbly?

Needs more butter — add 1–2 tablespoons if needed.

3. Can I make this ahead?

Yes — perfect for next-day serving.

4. Does it taste like real baked cheesecake?

Yes — thick, creamy, and rich, but lighter.

5. Can I use low-fat cream cheese?

No — it makes the filling watery.

6. Why isn’t my whipped cream folding well?

It was over-whipped — beat gently next time.

7. Can I make it gluten-free?

Use gluten-free ginger cookies.

8. Can I decorate before chilling?

No — decorations melt.
Decorate AFTER setting.

9. Can I use a different citrus zest?

Yes — orange, lemon, or even tangerine.

10. Can kids eat this?

Absolutely — no alcohol, fully safe.

🏁 Conclusion

This No-Bake Gingerbread Cheesecake Cake brings together all the best holiday flavors in one irresistible dessert. With its buttery gingerbread crust, silky spiced filling, warm ginger notes, fragrant citrus zest, and festive decorations, it’s the perfect centerpiece for any Christmas gathering. Easy to prepare, rich in taste, and beautifully seasonal, this cheesecake is a holiday dessert you’ll return to year after year. Every bite is creamy, spicy, cozy, and absolutely unforgettable.

Adam

Gingerbread Cheesecake Cake – The Ultimate No-Bake Holiday Dessert

This No-Bake Gingerbread Cheesecake Cake delivers all the cozy warmth of classic gingerbread combined with the creamy, rich texture of a smooth cheesecake — but without turning on the oven. With a buttery gingerbread cookie crust, a fluffy spiced cheesecake filling, and festive decorations on top, this dessert is the perfect balance of creamy, spiced, sweet, and irresistibly festive. Whether you’re preparing a holiday party dessert, a Christmas dinner centerpiece, or simply want to enjoy something cozy and seasonal, this cheesecake offers elite flavor with minimal effort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

chill time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 12 slices

Ingredients Equipment Method Notes

Ingredients

  

For the Gingerbread Cookie Crust

• 9 oz Gingerbread cookies
• 3/4 stick Unsalted butter melted

For the Gingerbread Cheesecake Filling

• 2 × 8-ounce tubs full-fat cream cheese 450g total
• 1/2 cup Granulated white sugar
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Cinnamon ground
• 2 1/2 teaspoons Ginger ground
• 1/2 teaspoon Allspice
• 1 cup Thickened cream or heavy cream, cold
• 1 teaspoon Orange or lemon zest

For Topping & Decoration

• 10 Small gingerbread cookies
• 1/2 cup Whipped cream
• 2 tablespoons Christmas sprinkles optional

Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• 9-inch springform pan
• Food processor or rolling pin
• Measuring cups & spoons
• Parchment paper
• Offset spatula (optional)
• Refrigerator space

Method

 

1. 🔹 PART 1 — MAKE THE COOKIE CRUST

Step 1 — Prep the Gingerbread Cookies

1. Option A — With Food Processor
2. Add gingerbread cookies to a processor.
3. Pulse until they become fine crumbs.
4. Option B — Without Processor
5. Add cookies to a sealed bag.
6. Crush with a rolling pin until finely ground.

Step 2 — Add Melted Butter

1. Pour melted butter over cookie crumbs.
2. Mix until evenly combined and the texture resembles wet sand.

Step 3 — Press the Crust Into the Pan

1. Line the bottom of a springform pan with parchment.
2. Pour in crust mixture.
3. Press firmly using the back of a spoon or a flat-bottomed cup.
4. A tight crust ensures clean slices later.

Step 4 — Chill the Crust

1. Place in the refrigerator for 15 minutes while you make the filling.
2. 🔹 PART 2 — MAKE THE GINGERBREAD CHEESECAKE FILLING

Step 5 — Beat the Cream Cheese

1. Add cream cheese to a bowl.
2. Beat until soft, smooth, and lump-free.
3. Smooth cream cheese = smooth cheesecake.

Step 6 — Add Sugar & Vanilla

1. Add granulated sugar.
2. Add vanilla extract.
3. Beat until mixture becomes creamy and lighter.

Step 7 — Add Spices

1. Mix in:
2. Ground ginger
3. Ground cinnamon
4. Ground allspice
5. Orange or lemon zest
6. This transforms the filling into gingerbread cheesecake heaven.

Step 8 — Whip the Cream Separately

1. In another bowl, whip the thickened cream until stiff peaks form.
2. Do NOT overbeat.
3. This gives the cheesecake its fluffy, mousse-like texture.

Step 9 — Fold the Whipped Cream In

1. Gently fold whipped cream into the spiced cream cheese mixture.
2. Use slow, sweeping motions.
3. The filling becomes airy, light, and perfectly creamy.
4. 🔹 PART 3 — ASSEMBLE THE CHEESECAKE

Step 10 — Spread Filling Over the Crust

1. Pour gingerbread cheesecake filling onto the chilled crust.
2. Smooth the top using a spatula.

Step 11 — Chill Until Fully Set

1. Refrigerate for at least 6 hours — overnight is BEST.
2. This helps the cheesecake firm up to sliceable perfection.

Step 12 — Decorate

1. Once set:
2. Pipe whipped cream around the edges.
3. Add small gingerbread cookies on top.
4. Sprinkle with Christmas sprinkles if using.
5. Your cheesecake becomes a full holiday showpiece.

Notes

🧊 Storage
Refrigerator

Keeps 3–4 days in airtight container.

Freezer

Freeze up to 1 month.

Thaw overnight in fridge.

🥄 Variations
1. Chocolate Gingerbread Cheesecake

Add 1/4 cup melted chocolate to filling.

2. Maple Gingerbread Cheesecake

Add 2 tablespoons maple syrup to the filling.

3. No-Crust Version

Serve filling in cups as gingerbread mousse.

4. Pistachio Gingerbread Cheesecake

Top with crushed pistachios.

5. White Chocolate Gingerbread Cheesecake

Fold 1/3 cup melted white chocolate into the batter.

6. Extra Spicy Version

Add more ginger or cinnamon for stronger warming flavor.

❓ 10 FAQs
1. Why is my cheesecake too soft?

Not chilled long enough — overnight is best.

2. Why is my crust crumbly?

Needs more butter — add 1–2 tablespoons if needed.

3. Can I make this ahead?

Yes — perfect for next-day serving.

4. Does it taste like real baked cheesecake?

Yes — thick, creamy, and rich, but lighter.

5. Can I use low-fat cream cheese?

No — it makes the filling watery.

6. Why isn’t my whipped cream folding well?

It was over-whipped — beat gently next time.

7. Can I make it gluten-free?

Use gluten-free ginger cookies.

8. Can I decorate before chilling?

No — decorations melt.
Decorate AFTER setting.

9. Can I use a different citrus zest?

Yes — orange, lemon, or even tangerine.

10. Can kids eat this?

Absolutely — no alcohol, fully safe.

🏁 Conclusion

This No-Bake Gingerbread Cheesecake Cake brings together all the best holiday flavors in one irresistible dessert. With its buttery gingerbread crust, silky spiced filling, warm ginger notes, fragrant citrus zest, and festive decorations, it’s the perfect centerpiece for any Christmas gathering. Easy to prepare, rich in taste, and beautifully seasonal, this cheesecake is a holiday dessert you’ll return to year after year. Every bite is creamy, spicy, cozy, and absolutely unforgettable.