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With Christmas only a couple of weeks away, I’m excited to team up with Amoretti to bring you this easy yet impressive No-Bake Gingerbread Cheesecake! The holidays can be so busy and stressful when you’ve got to plan a meal and host guests, and no-bake recipes are one way to easily check the Christmas dessert off of your to-do list. You can even make this one a day or two in advance!

My family loves no-bake cheesecakes, so they’re always a good option for us. They’re light, creamy, and delicious. And this one, especially, is so flavorful thanks to Amoretti’s Gingerbread Compound! It’s full of cozy spices and tons of gingerbread flavor. Amoretti’s flavorings are great because they really elevate desserts to a whole new level! Obviously I’m a home baker, but if you’re looking to make bakery or restaurant quality desserts, their flavorings are a must. I’ve tried them in cakes, cookies, ice cream, brownies, and now this!

This No-Bake Gingerbread Cheesecake has a classic and buttery graham cracker crust, but with some spices and a little molasses mixed in to make it extra special. With more of those classic gingerbread spices, a little molasses, and a boost of flavor from the Gingerbread Compound, the filling is lusciously creamy and so perfectly festive for the holidays. Top it with some whipped cream and mini gingerbread cookies, and you’ve got an impressive dessert worthy of any and all holiday parties!

MORE HOLIDAY RECIPES:

Gingerbread Cake with Salted Caramel Frosting
Peppermint Bark Cheesecake
Peppermint Red Velvet Cake
Chocolate Cake with Pink Peppermint Frosting

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No-Bake Gingerbread Cheesecake

Prep Time: 45

Chill time: 6

Total Time: 6 45

Servings: 8 to 10

Ingredients

Crust:

1 ½ cups graham cracker crumbs
½ tsp ground ginger
½ tsp ground cinnamon
1 tsp molasses
½ cup butter melted

Cheesecake Filling:

2 8-oz blocks cream cheese, room temperature
1 cup plain Greek yogurt
2 tbsp Amoretti Gingerbread Compound
¼ cup molasses
1 cup powdered sugar
½ tsp ground ginger
½ tsp ground cinnamon
1 ¼ cups heavy cream

Whipped Cream:

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

To make the crust:

In a medium-sized bowl, combine the graham cracker crumbs, ginger, cinnamon, molasses, and butter. Stir until all ingredients are incorporated and graham crumbs are evenly coated. Press into the bottom of a 9-inch springform pan. Set aside.

To make the filling:

In a large bowl with an electric mixer (or the bowl of a stand mixer), beat cream cheese and Greek yogurt on medium speed until smooth. Add powdered sugar and vanilla; mix until incorporated. Add Amoretti Gingerbread Compound, molasses, powdered sugar, ginger, and cinnamon. Mix until all ingredients are incorporated.
In another bowl, either with a hand-held mixer with the whisk attachment, or the bowl of a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture until no streaks remain.
Pour filling into the prepared springform pan over the crust and spread to the edges. Cover with plastic wrap and freeze for 4 to 6 hours, or overnight. Thaw for 30 minutes in the refrigerator before serving. Top with whipped cream just before serving. Garnish with cinnamon sugar and mini gingerbread men, if desired.
After serving, store covered in the refrigerator.

To make the whipped cream:

In a small bowl or the bowl of a stand mixer with the whisk attachment, whip heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Spread or pipe whipped cream on top of the cheesecake before serving.