I used to think making cheesecake was for people far more patient than me, until I discovered the magic of no-bake desserts. This no bake gingerbread cheesecake changed everything. It’s rich, creamy, and deeply spiced with molasses and cinnamon, yet blissfully simple.
Last Christmas, while snow dusted the rooftops of Portland, I whipped this up between wrapping gifts and sipping hot cocoa. It felt like a small holiday miracle. You get all the warmth of gingerbread without turning on the oven, and your kitchen still smells like a bakery.
If you love quick holiday desserts, check out my cozy No Bake Holiday Bars for another easy festive treat.
INGREDIENTS FOR THE BEST NO BAKE GINGERBREAD CHEESECAKE
Gathering the ingredients is the hardest part, and even that’s a breeze.
The star of the show is the molasses—it gives that deep, authentic gingerbread flavor. Don’t skip it! Here’s your simple shopping list for this incredible no bake gingerbread cheesecake.
- For the Crust: Ginger snap cookies, melted butter, a pinch of salt.
- For the Filling: Full-fat cream cheese (block style, not spreadable), powdered sugar, molasses, vanilla extract, ground ginger, cinnamon, and a container of cool whip or stabilized whipped cream.
- For Garnish: A little extra whipped cream and a sprinkle of cinnamon or crushed ginger snaps.
So simple!
If you want to explore more creamy no bake ideas, my White Chocolate Raspberry Cheesecake is another reader favorite.
No Bake Gingerbread Cheesecake
Equipment
- Food processor or rolling pin
- Mixing bowls
- Electric mixer or hand mixer
- Spatula
- Springform pan
Ingredients
- Ginger snap cookies (for crust)
- Melted butter (for crust)
- Pinch of salt (for crust)
- Full-fat cream cheese (block style)
- Powdered sugar
- Molasses
- Vanilla extract
- Ground ginger
- Cinnamon
- Cool whip or stabilized whipped cream
- Extra whipped cream (for garnish)
- Cinnamon or crushed ginger snaps (for garnish)
Instructions
- Crush the ginger snap cookies into fine crumbs using a food processor or by hand. Mix with melted butter and a pinch of salt. Press firmly into a springform pan to form the crust.
- Beat the cream cheese in a large bowl until completely smooth and lump-free. Scrape down the sides as needed.
- Beat in powdered sugar, molasses, vanilla extract, ground ginger, and cinnamon until fully combined. Adjust spices to taste.
- Fold in the cool whip or stabilized whipped cream gently until fully combined and no white streaks remain.
- Spread the filling over the crust. Smooth the top and refrigerate for at least 6 hours, or preferably overnight, to set.
- Before serving, garnish with whipped cream and a sprinkle of cinnamon or crushed ginger snaps, if desired.
Notes
Nutrition
(Nutrition is estimated and will vary based on actual ingredients used)
STEP-BY-STEP INSTRUCTIONS FOR A FOOLPROOF NO BAKE GINGERBREAD CHEESECAKE
- Make the crust. Crush the ginger snap cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin. Mix the crumbs with the melted butter and press firmly into a springform pan.
This is your foundation, so pack it down tight!
- Whip the filling. In a large bowl, beat the cream cheese until it’s completely smooth and lump-free. This is the most crucial step for a silky texture.
Scrape down the bowl often.
- Combine flavors. Beat in the powdered sugar, molasses, vanilla, ginger, and cinnamon. Taste it!
This is the best part. Adjust the spices to your liking.
- Fold in the fluff. Gently fold in the cool whip or your stabilized whipped cream until no white streaks remain.
Be gentle here to keep the filling light and airy.
- Chill and set. Pour the creamy filling over your prepared crust, smooth the top, and refrigerate for at least 6 hours, but ideally overnight. Patience, young grasshopper.
It’s worth the wait.
You can find more easy holiday ideas like my No Bake Christmas Cheesecake.
STORAGE TIPS FOR YOUR NO BAKE GINGERBREAD CHEESECAKE
This no bake gingerbread cheesecake stores beautifully. Keep it covered in the refrigerator where it will stay perfect for up to 5 days. For longer storage, you can freeze it.
Wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
This makes it a fantastic make-ahead dessert for holiday parties.
WHY YOU’LL LOVE THIS NO BAKE GINGERBREAD CHEESECAKE
- It’s a Major Time-Saver: No baking means no preheating, no worrying about cracks, and more time for you. It’s the ultimate lazy baker’s gourmet dessert.
- The Ultimate Crowd-Pleaser: From kids to grandparents, everyone goes crazy for the warm, spiced flavor. It’s the star of any potluck or holiday table.
- Foolproof and Forgiving: Unlike its baked counterpart, there’s almost no way to mess this up.
No curdling, no sinking, just guaranteed deliciousness every single time.
COMMON MISTAKES TO AVOID WHEN MAKING NO BAKE GINGERBREAD CHEESECAKE
- Using spreadable cream cheese. It’s too soft and will give you a soupy filling. Block cream cheese is non-negotiable for structure.
- Not beating the cream cheese enough.
Lumps in your cream cheese will become lumps in your final cheesecake. Beat it until it’s utterly smooth.
- Skimping on chill time. IMO, this is the biggest mistake.
If you don’t let it set fully, you’ll have a delicious dip, not a sliceable cheesecake.
- Over-mixing the whipped cream. When you fold in the whipped cream, be gentle. Over-mixing will deflate it and make the filling dense.
ALTERNATIVES AND VARIATIONS OF NO BAKE GINGERBREAD CHEESECAKE
This recipe is wonderfully adaptable!
For a gluten-free no bake gingerbread cheesecake, simply use your favorite gluten-free ginger snaps for the crust. To make it vegan, swap the cream cheese for a vegan brand, use plant-based butter, and coconut whipped cream. If you’re out of molasses, a dark maple syrup can work in a pinch, though the flavor will be less deep.
Feel free to add a handful of finely chopped crystallized ginger into the filling for an extra spicy kick.
FAQs FOR NO BAKE GINGERBREAD CHEESECAKE
Can I freeze this no bake gingerbread cheesecake?
Absolutely! It freezes exceptionally well. Wrap it tightly to prevent freezer burn and thaw it in the refrigerator overnight before you plan to serve it.
What’s the best substitute for molasses?
Dark maple syrup is your best bet, but the flavor profile will be different. For a closer match, you could use a dark corn syrup, but the rich, robust taste of molasses is highly recommended for an authentic gingerbread flavor.
How long does it stay fresh?
When stored correctly in the fridge, this cheesecake is at its best for up to 5 days. The crust may start to get a little softer after day 3, but it will still taste amazing.
Is this kid-friendly?
Yes, most kids love it! The spice level is warm and comforting, not overly spicy. It’s a huge hit as a special holiday treat. For a milder version, you can slightly reduce the ground ginger.
Can I prep it ahead of time?
This is the perfect make-ahead dessert. In fact, I strongly recommend making it the day before you need it. This gives it plenty of time to set perfectly and also allows the flavors to meld together beautifully.
FINAL THOUGHTS ON MY NO BAKE GINGERBREAD CHEESECAKE
This no bake gingerbread cheesecake is my go-to when I want something impressive but easy. Every bite tastes like Christmas comfort and effortless joy. I hope it brings the same warmth to your table that it brings to mine.
If you’d like to explore another creamy favorite, try my No Bake Christmas Cheesecake.
And if you want to stay connected, here’s where you can find me:
