This no-bake gingerbread cheesecake has a ginger biscuit base, gingerbread filling and is topped, of course, with gingerbread men.
Gingerbread is such a classic Christmas flavour and it feels like it has been such a long time since I posted a cheesecake recipe. Well, if you can call Halloween a long time.
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Biscuit Base
As with all my cheesecake recipes, this gingerbread cheesecake has a biscuit base. However, instead of using a plain biscuit like a digestive, I used a ginger biscuit.
With this being a gingerbread cheesecake, I obviously wanted to include as much ginger as possible. I used McVities Ginger Nut biscuits, but you can use any ginger-flavoured biscuits you fancy. The only thing to be wary of is if they have a filling. You will need to reduce the butter by 25g as the filling will melt and helps stick the base together.
I blitzed the biscuits to a crumb in a food processor but putting them in a food-safe bag and bashing them with a rolling pin is also a great way to break them up.
Related Recipes
Gingerbread and Caramel Muffins
In the base you can use either melted unsalted butter or a baking spread like Stork, both work perfectly.
If you are making the base in a food processor, just add the butter and pulse until the biscuits resemble wet sand.
If you are using a food-safe bag, pop the biscuits into a bowl with the melted butter and mix until they resemble wet sand.
I always use an 8” spring-form tin when I am making cheesecakes. I think it makes the cheesecake the perfect size for sharing with friends and family. Also, the spring on the side of the tin makes it so much easier to get the cheesecake back out of the tin when it is ready.
Gingerbread Cheesecake
To make the cheesecake, you MUST use full-fat ingredients, otherwise, the cheesecake will not set. I always start by mixing my soft cheese, using the whisk attachment of my stand mixer, until it becomes thick. While whisking on a slow speed I then slowly add in the double cream.
These are the main two ingredients of your cheesecake. If you wanted to make a vanilla cheesecake, you would need to add a teaspoon of vanilla.
For the gingerbread cheesecake, I added ginger, cinnamon and nutmeg and mixed until the cheesecake mixture was thick and creamy.
The mixture should be thick and hold its own shape when you remove the whisk. You could test the cheesecake, if you are brave enough, by holding the bowl upside down. If the cheesecake mixture doesn’t move, then it is ready.
Setting and Decorating the Cheesecake
This cheesecake needs to be set in the fridge preferably overnight. The less time you leave it in the fridge, the less set it will be. I would recommend a minimum of four hours.
Once the cheesecake is set, remove it from the tin. You might find it has a few bumps and scrapes around the side, this is totally normal. All you need to do is run a palette knife or a butter knife around the side to smooth them out.
I love to decorate my cheesecake with double cream. I whip it until it holds stiff peaks and pipe it onto the top of the cheesecake, but this is completely optional.
I finished with some mini gingerbread men and Christmas sprinkles from Harrisons Sprinkles.
Alternatives
I used ginger biscuits for the base but you could use a plain digestive biscuit instead.
Equipment
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Gingerbread Cheesecake
Ingredients
For the Biscuit Base
- 125 g Unsalted Butter or Stork
- 350 g Ginger Biscuits
For the Cheesecake
- 700 g Full-Fat Soft Cheese
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 3 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
To Decorate
- 300 ml Double Cream
- 1 tbsp Icing Sugar (optional)
- Mini Gingerbread Men
- Festive Sprinkles
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it is nice and level. Leave to one side.
To Make the Gingerbread Cheesecake
- In a bowl mix the soft cheese until it starts to become thick.
- Pour in the double cream, while mixing on a slow speed.
- Add in the ginger, cinnamon and nutmeg.
- Turn the mixer up and whisk until the mixture becomes thick and holds its shape.
- Pour the mixture into the cake tin and smooth.
- Put the mixture in the fridge to set overnight (a minimum of 4 hours).
To Decorate
- Remove the cheesecake from your cake tin.
- Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate using the Mini Gingerbread Men and some festive sprinkles.
Notes
- This Gingerbread Cheesecake will last for up to 3 days in the fridge.
