No-Bake Gingerbread Cheesecake with Molasses and Spices
All the warm spice of gingerbread goes into this light, mousse-like cheesecake that needs no oven. Whipped cream folded into the cream cheese keeps it airy, while molasses gives it a deep, cozy flavor. It is an easy make-ahead dessert for the holiday season.
Preparation Steps
Stir the cookie crumbs and melted butter together until evenly moistened. Press firmly into the base of a 9-inch (23 cm) springform pan or pie dish and refrigerate for 15 to 20 minutes.
Beat the cream cheese with an electric mixer until smooth, then beat in the powdered sugar.
In a separate chilled bowl, whip the cream until it holds stiff peaks.
Fold the whipped cream into the cream cheese mixture in two or three additions, keeping it as airy as possible.
Add the molasses, cinnamon, ginger and nutmeg and fold gently until the color is even.
Spread the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours, or overnight, until firm.
Just before serving, top with whipped cream and a sprinkle of cookie crumbs.
Tips & Variations
- Make sure the cream cheese is truly soft; cold cream cheese leaves small lumps in the filling.
- Crushed gingersnaps or speculoos cookies work well in place of gingerbread cookies.
- Keep the cheesecake covered in the fridge for up to 4 days.
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