No-Bake Gingerbread Cheesecake
Ingredients:
For the Crust:
1 cups 180g gingerbread cookie crumbs
杻 6 tbsp 85g unsalted butter, melted
For the Filling:
燎 16 oz 450g cream cheese, softened
cup 60g powdered sugar
拏 1 cup 240ml heavy whipping cream, chilled
cup 80ml molasses
1 tsp ground cinnamon
tsp ground ginger
tsp nutmeg
Optional Garnish:
Whipped cream
Extra gingerbread cookie crumbs
Instructions:
Prepare the Crust:
In a medium bowl, combine the gingerbread cookie crumbs and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan or pie dish, using the back of a spoon to pack it tightly.
Place the crust in the refrigerator to chill while you make the filling about 15-20 minutes.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar and mix until fully incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gradually fold the whipped cream into the cream cheese mixture until combined.
Add the molasses, ground cinnamon, ground ginger, and nutmeg to the mixture and fold gently until fully combined.
Assemble the Cheesecake:
Pour the gingerbread cheesecake filling onto the chilled crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
Garnish and Serve:
Before serving, top the cheesecake with whipped cream and sprinkle with extra gingerbread cookie crumbs for added texture and decoration.
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