No Bake Gingerbread Cheesecake

No Bake Gingerbread Cheesecake is a fun, festive Christmastime dessert featuring warm winter flavors, a sweet crust, and a creamy, no-bake cheesecake filling!

Course Dessert

Cuisine American

Prep Time 25

Chill Time 8

Total Time 8 25

Servings

Calories 500kcal

Author Brandie Skibinski

Ingredients

Crust

1 ½ cups cinnamon graham cracker crumbs
6 Tablespoons salted butter, melted
2 Tablespoons granulated sugar

Cheesecake

24 ounces (3 blocks) cream cheese, softened to room temperature
¼ cup sour cream
½ cup granulated sugar
½ cup molasses
1 ½ teaspoons vanilla extract
3 teaspoons gingerbread spice

Topping:

2 cups whipped topping, thawed (Cool Whip)
gingerbread men cookies (optional)

Instructions

In a mixing bowl, combine 1 ½ cups cinnamon graham cracker crumbs, 6 Tablespoons salted butter, melted and 2 Tablespoons granulated sugar, mixing thoroughly until fully blended.
Press the mixture firmly into the bottom of a nonstick 9-inch springform pan (note: lightly coat the pan with nonstick spray before hand if your pan isn't non-stick). Place the crust in the refrigerator to chill for one hour.
In a bowl, beat 24 ounces (3 blocks) cream cheese, softened to room temperature and ¼ cup sour cream together using an electric mixer (or a stand mixer) until the mixture is smooth and creamy.
Next, add in ½ cup granulated sugar, ½ cup molasses, 1 ½ teaspoons vanilla extract and 3 teaspoons gingerbread spice to the cream cheese mixture. Mix until well combined.
Use a rubber spatula to fold in 2 cups whipped topping, thawed. (Store leftover whipped topping in the refrigerator to use for topping later.)
Remove the crust from the fridge and use a spoon to transfer the creamy filling into the chilled crust. Use the back of a spoon to help spread the mixture out evenly.
Cover the pan with plastic wrap and place in the fridge for at least 8 hours, ideally overnight if you can.
When ready to serve, remove from fridge, garnish with dollops of leftover whipped cream and gingerbread men cookies (optional). Slice and serve.

Notes

This can make 8-10 servings depending on your slice size.
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition