Gingerbread Cheesecake Recipe

Why You’ll Love It

Effortless preparation: With no baking required, this cheesecake is quick and easy to prepare. This is why is honestly perfect for busy holiday seasons.
Rich and creamy texture: The combination of cream cheese and Cool Whip creates a velvety smooth filling that melts in your mouth.
Festive flavors: The warm spices and molasses bring the classic taste of gingerbread to life.

Gingerbread Cheesecake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cinnamon graham cracker crumbs: These crumbs form the flavorful base of the cheesecake.
Salted butter: Melted to bind the graham cracker crumbs together, salted butter adds richness.
Cream cheese: Softened to room temperature, full-fat cream cheese is the main ingredient in the cheesecake.
Sour cream: This ingredient adds a tangy flavor and creaminess to the filling.
Molasses: A key ingredient that infuses the cheesecake with deep, rich flavor and adds a hint of warmth, characteristic of traditional gingerbread.
Gingerbread spice: A blend of warm spices, this ingredient imparts the classic gingerbread flavor.
Spices: You’ll need ground cinnamon, nutmeg, black pepper, allspice, and ground ginger to get the cozy gingerbread flavor.
Cool Whip topping: Gives the Christmas no-bake cheesecake the loveliest airy, and light texture.
Cream: You’ll need chilled heavy whipping cream for the topping.

How to Make No Bake Gingerbread Cheesecake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the crust: Blend the graham crackers. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press into pan and set in the fridge for an hour.
Whip the cream topping: Beat the heavy cream to stiff peaks by hand or in a stand mixer, then set it aside.
Make the filling: In a separate bowl, mix the cream cheese and sour cream. Add the sugar, molasses, vanilla extract, and spices. Fold in the cool whip.
Fill the crust and set: Add the cheesecake filling to the chilled crust. Cover and chill for 8 hours or overnight until it has set.

Substitutions and Variations

Sweeteners: Try using maple syrup or honey instead of molasses for a different taste.
Crust: Add chopped pecans or walnuts to the graham cracker crumbs for a nuttier crust. Gingersnap cookies are yummy, too!
Make a DIY spice blend: If you don’t have gingerbread spice, you can create your blend using the listed spices.
Cream cheese: Try making this no-bake Christmas cheesecake with ricotta cheese for a lighter texture.
Sour cream: Substitute with Greek yogurt.
Fruit toppings: Top with sliced pears, apples, or caramelized nuts for added texture and flavor.
Chocolate twist: Add melted chocolate chips or a layer of chocolate ganache on top.
Make mini cheesecakes: You can also set these in individual springform pans.

Serving Suggestions

Appetizer: Looking for a showstopper to start with? This antipasto tree is it! These little cranberry bites are yummy, too!
Main: Enjoy cranberry flank steak with green beans and acorn squash.
Dessert: Serve slices of your cheesecake with a dusting of powdered sugar.

How to Store Gingerbread Cheesecake

Store: Cover tightly and store in the refrigerator for up to 3 days.
Freezer: Freeze the cheesecake for up to 3 months.
Thaw: Thaw overnight in the refrigerator before serving.