Celebrate the holidays with Creamy Gingerbread Cheesecake, a spiced holiday dessert that blends the warm flavors of gingerbread with a velvety no-bake cheesecake. Perfect for Christmas gatherings or cozy winter nights, this festive cheesecake treat is easy to make and stunning to serve. Create this gingerbread delight and savor the rich, festive joy of spiced holiday desserts!
Why You’ll Love Creamy Gingerbread Cheesecake
- No-Bake Ease: No oven needed for this festive cheesecake treat.
- Festive Flavors: Gingerbread spice shines in spiced holiday desserts.
- Make-Ahead: Perfect for busy gingerbread delight prep.
- Stunning Look: Impresses with vibrant festive cheesecake treats.
- Customizable: Adaptable for any spiced holiday dessert occasion.
Ingredients for Creamy Gingerbread Cheesecake
Here’s what you need for this festive cheesecake treat (serves 8–10):
Crust:
- 9 oz (250g) gingerbread cookies
- ¾ stick (85g) unsalted butter, melted
Filling:
- 2 x 8 oz (450g total) full-fat cream cheese
- ½ cup (110g) granulated white sugar
- 2½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp vanilla extract
- 1 cup (240ml) thickened cream
Decoration:
- ½ cup (120ml) whipped cream
- ½ tsp ground cinnamon
- 10–12 small gingerbread cookies
Equipment
- 9-inch springform tin
- Food processor or zip-top bag with rolling pin
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Offset spatula (optional)
Ingredient Tips
- Cookies: Gingerbread cookies add spice to gingerbread delights.
- Cream Cheese: Full-fat ensures creamy festive cheesecake treats.
- Spices: Ginger and allspice enhance spiced holiday desserts.
- Cream: Thickened cream for airy vibrant cheesecake treats.
- Butter: Melted for a firm savory gingerbread delight crust.
Directions for Creamy Gingerbread Cheesecake
Let’s make this spiced holiday dessert—creamy, festive perfection!
Make the Crust
- I grease and line a 9-inch springform tin with parchment.
- I blitz 9 oz gingerbread cookies in a food processor to fine crumbs, mix with ¾ stick melted butter until damp, and press evenly into the tin’s base using a spoon.
- I chill for 1 hour or overnight for a firm festive cheesecake treat base.
Prepare the Filling
- In a large bowl, I beat 450g cream cheese and ½ cup sugar with an electric mixer until smooth.
- I add 2½ tsp ginger, ½ tsp allspice, and ½ tsp vanilla, mixing well.
- In another bowl, I whip 1 cup thickened cream to soft peaks, then gently fold it into the cream cheese mixture for an airy spiced holiday dessert.
Assemble and Chill
- I pour the filling over the chilled crust, smooth the top with a spatula, and refrigerate for at least 6 hours, preferably overnight, for a set gingerbread delight.
Decorate and Serve
- I pipe ½ cup whipped cream swirls on the edges, dust with ½ tsp cinnamon, and top with 10–12 small gingerbread cookies for a vibrant festive cheesecake treat.
Nutrition
- Prep Time: 20 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: ~6 hours 20 minutes
- Servings: 8–10
- Calories: ~350–400 kcal per slice
- Macros per Slice: 30g carbs, 5g protein, 25g fat, 1g fiber
Variations for Creamy Gingerbread Cheesecake
Try these spins on this spiced holiday dessert:
- Crust Swap: Use Biscoff cookies for a milder gingerbread delight.
- Spice Twist: Add nutmeg for a bold festive cheesecake treat.
- Mini Versions: Make in jars for party-ready spiced holiday desserts.
- Sweet Boost: Swirl in molasses, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts, for rich vibrant cheesecake treats.
- Vegan Option: Use dairy-free cream cheese for gingerbread delights.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store festive cheesecake treats in an airtight container in the fridge for up to 5 days. I freeze undecorated cheesecake (wrapped in plastic and foil) for up to 1 month, thawing overnight in the fridge before adding toppings for fresh spiced holiday desserts.
Serving Tips
- Presentation: Serve gingerbread delights on a festive cake stand.
- Garnish: Add rosemary sprigs for vibrant cheesecake treat charm.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or coffee.
- Portion Size: 1 slice per person for spiced holiday desserts.
- Occasions: Perfect for Christmas, winter parties, or cozy nights.
FAQs About Creamy Gingerbread Cheesecake
Here are answers to common questions about this dish:
Can I use graham crackers for the crust?
Yes, for a milder vibrant cheesecake treat crust.
How long should it chill?
At least 6 hours, ideally overnight, for firm spiced holiday desserts.
Can I use whipped topping?
Yes, but fresh cream is best for gingerbread delights.
Can I freeze it?
Yes, freeze undecorated for 1 month for festive cheesecake treats.
Can I make it gluten-free?
Use gluten-free gingerbread cookies for savory gingerbread delights.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Creamy Gingerbread Cheesecake is a festive, no-bake masterpiece. This spiced holiday dessert, with its gingerbread crust and creamy filling, is perfect for holiday gatherings. Create this festive cheesecake treat and enjoy the warm, indulgent joy of gingerbread delights!
Creamy Gingerbread Cheesecake
Ingredients
For the Crust:
- 9 oz 250g gingerbread cookies
- ¾ stick 85g unsalted butter, melted
For the Filling:
- 2 x 8 oz 450g total full-fat cream cheese
- ½ cup 110g granulated white sugar
- 2½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp vanilla extract
- 1 cup 240ml thickened cream
For Decoration:
- ½ cup 120ml whipped cream
- ½ tsp ground cinnamon
- 10 –12 small gingerbread cookies
Instructions
Make the Crust
- I grease and line a 9-inch springform tin with parchment. I blitz 9 oz gingerbread cookies in a food processor to fine crumbs, mix with ¾ stick melted butter until damp, and press evenly into the tin’s base using a spoon. I chill for 1 hour or overnight for a firm festive cheesecake treat base.
Prepare the Filling
- In a large bowl, I beat 450g cream cheese and ½ cup sugar with an electric mixer until smooth. I add 2½ tsp ginger, ½ tsp allspice, and ½ tsp vanilla, mixing well. In another bowl, I whip 1 cup thickened cream to soft peaks, then gently fold it into the cream cheese mixture for an airy spiced holiday dessert.
Assemble and Chill
- I pour the filling over the chilled crust, smooth the top with a spatula, and refrigerate for at least 6 hours, preferably overnight, for a set gingerbread delight.
Decorate and Serve
- I pipe ½ cup whipped cream swirls on the edges, dust with ½ tsp cinnamon, and top with 10–12 small gingerbread cookies for a vibrant festive cheesecake treat.
Notes
- Use room temperature cream cheese for a smooth filling without lumps.
- Let the cheesecake chill overnight for best texture and clean slices.
- Swap cookies: Use Biscoff or graham crackers if gingerbread is unavailable.
- To freeze: Wrap tightly (without whipped topping) and freeze up to 1 month. Thaw overnight before serving.
- Decorate just before serving to keep whipped cream and cookies crisp
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