Gingerbread Cheesecake
This no-bake gingerbread cheesecake has a ginger biscuit base, gingerbread filling and is topped, of course, with gingerbread men.
Servings: 12 Servings
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.