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My easy no bake gingerbread cheesecake is a festive Christmas holiday treat without the effort!
Cheesecakes can be fussy. Who wants that when you’ve got a million other things to do in December? That was my motivation to come up with this easy no bake gingerbread cheesecake.
The standard no-bake cheesecake recipe goes something like this: cream cheese is mixed with any number of things – I’ve seen Nutella, Cool Whip, whipped cream, sweetened condensed milk (that’s what I used), and then you add in your spices and other flavorings. Since I was going for gingerbread, I chose ginger, cloves, and cinnamon.
The no-bake crust is typically cookie crumbs mixed with butter. I decided on gingersnaps for obvious reasons here. You simply press the crumbs into a springform pan, freeze it for a while, and Bob’s your uncle.
I refrigerated the cheesecake for about five hours prior to removing it from the springform pan. It was quite delicate, but it won’t come apart unless you try to move it off the parchment paper that lines the springform pan.
I don’t know why you would need to do that, though. I admit I tried because I wanted to take some photos without the parchment paper. That did not work. 😛
Cheesecakes are best stored in a cool place (the fridge). If you choose, let it warm up for a bit prior to serving. You could certainly keep it in the freezer as well, especially if you’re planning on transporting it somewhere.
I decorated this cheesecake with pretty chocolate pearls that I picked up at a baking supply store the other week. You can leave it bare or decorate it any fashion you like. It’s what’s inside that counts. 😉
Questions? Let me know!
Easy No Bake Gingerbread Cheesecake
- 1 cup gingersnap cookie crumbs
- 1/4 cup butter melted
- 16 ounces cream cheese room temperature
- 1.25 cups sweetened condensed milk see note
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Chocolate pearls for decoration (optional)
- Line a springform pan with parchment paper (either use pre-cut circles or simply tear off a piece of parchment paper and close the springform pan over it. Cut away excess.
- Grind the gingersnaps using a food processor or place them in a ZipLoc bag and crush them with a rolling pin. Place the crumbs in a bowl and add the melted butter. Using your hands, mix until you've distributed the butter throughout the crumbs. Press the crumbs onto the bottom of the springform pan evenly. Freeze for 20-30 minutes.
- In a large mixing bowl, mix the cream cheese with the sweetened condensed milk (drizzle it in slowly). I used my hand mixer for this. Add in the vanilla and spices and mix until smooth.
- Spoon the mixture on top of the crust and smooth until it's even. Refrigerate for at least 4 hours, preferably overnight (I suggest covering it if you're leaving it overnight).
- The sweetened condensed milk quantity is based on a standard Canadian-sized can (10 ounces/300 ml), but US cans are 14 ounces, so I recommend measuring out the 1.25 cups (equal to 10 ounces) if you're in USA.
- I suggest waiting until after the cake is set before you decorate it. I used a 9" x 2" springform pan.
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