If you’re looking for a festive dessert that captures the essence of the holiday season, look no further than this No-Bake Gingerbread Spice Cheesecake. With its creamy texture and warm spices, it’s the perfect treat to impress your guests at holiday gatherings.
This cheesecake combines the rich flavors of ginger, cinnamon, and nutmeg, creating a symphony of taste that pairs beautifully with a buttery graham cracker crust. Plus, the no-bake aspect means you can whip it up without turning on the oven – a total win for your kitchen!
Imagine slicing into a smooth and velvety cheesecake that melts in your mouth, leaving hints of autumn spices lingering on your palate. It’s a unique twist on traditional cheesecake that will have everyone coming back for seconds.
A Deliciously Simple No-Bake Dessert
This No-Bake Gingerbread Spice Cheesecake is a delightful mixture of cream cheese, whipped cream, and gingerbread spices, all nestled in a crunchy graham cracker crust. It’s a velvety dessert that’s both sweet and spiced, making it a delightful finish to any holiday meal.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup whipped cream for topping
- Gingerbread cookies for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and spices, mixing until well combined.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Once set, remove the cheesecake from the springform pan. Top with whipped cream and garnish with gingerbread cookies before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Refrigeration Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 29g
