No Bake Gingerbread Cheesecake (Creamy Make-Ahead Christmas Dessert)

Ingredients

Biscoff Cookie Crust

• 2 cups gingersnap or biscoff cookie crumbs
• 6 tablespoons unsalted butter melted
• 2 tablespoons brown sugar

Gingerbread Cheesecake Filling

• 16 oz cream cheese softened
• ½ cup brown sugar
• ½ cup powdered sugar
• ⅓ cup molasses
• 1 teaspoon vanilla extract
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cups heavy whipping cream cold

Optional Garnish

• Freshly whipped cream see tip below
• Ground cinnamon for sprinkling

Instructions

For the pie crust

1. Prepare a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides.
2. In a medium mixing bowl, combine the Biscoff crumbs, melted butter, and brown sugar. Stir until the mixture has the texture of wet sand.
3. Firmly press the mixture into an even layer in the bottom of the prepared pan. Place in the refrigerator while preparing the filling.

For the gingerbread cheesecake filling

4. In a large mixing bowl, beat the cream cheese, brown sugar, powdered sugar, molasses, vanilla extract, and spices together until smooth and creamy.
5. In a separate mixing bowl, beat the cold heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
7. Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
8. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until firm.
9. Before serving, remove from the springform pan. Garnish with freshly whipped cream and a sprinkle of cinnamon. Slice and enjoy!