As soon as the holiday season starts creeping in, my kitchen turns into a place filled with warm spices, half-done gift lists, and way too many dessert ideas. There’s something about December that makes everyone crave those cosy flavours, and gingerbread is always one of the first things on my list.
This year, though, instead of baking batch after batch of cookies, I’ve been leaning toward easier, make-ahead treats—and that’s exactly how this Christmas Gingerbread Cheesecake made its way into the rotation.
This cheesecake has all the classic gingerbread flavour bundled into a creamy, no-bake dessert with a buttery spiced crust. It’s festive without being fussy and feels like the kind of dessert you’d casually pull from the fridge when friends drop by or when you’re finishing up holiday prep and want something sweet.
Bake a deliciously spiced gingerbread cake in minutes—this Gingerbread Cake Mix makes it easy to create a festive centerpiece for any holiday gathering.
One of the best parts is how low-stress it is. You can make it the day before, let it chill overnight, and forget about it until it’s time to serve. No oven, no complicated steps, and no last-minute scrambling—which is basically the dream when Christmas week gets busy.
If you love simple holiday desserts with warm, cosy flavours, this gingerbread cheesecake fits perfectly into the season. And if you’re collecting more festive sweet ideas, there are a few waiting for you at the end of this post—feel free to let me know if you want anything else added!
INGREDIENTS
- 9 oz graham cracker crumbs
- 3/4 stick unsalted butter, melted
- 450g full-fat cream cheese, softened
- 1/2 cup granulated white sugar
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoons allspice
- 1/2 teaspoons vanilla extract
- 1 cup thickened cream
- 1/2 cup whipped cream
- 1/2 tablespoons ground cinnamon
- 10 - 12 small extra gingerbread cookies such as gingergbread stars
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RECIPE
To make the gingerbread crust
01. Grease and line your springform cheesecake pan. Break the gingerbread cookies into chunks and pulse them in a food processor until they turn into fine crumbs.
02. Melt the butter on the stove or in the microwave. Pour the melted butter over the gingerbread crumbs and stir until fully combined. Transfer the mixture to the prepared pan and press it down firmly using the back of a spoon or a cup.
03. Refrigerate the crust for at least an hour, or leave it overnight, before adding the filling.
To make the gingerbread filling
01. Beat the cream cheese just enough to loosen it. Add the granulated sugar and mix on low to medium speed until the sugar is fully incorporated and dissolved. Mix in the ground ginger, ground allspice, and vanilla extract.
02. In another bowl, whip the cream until it reaches firm peaks. Add the whipped cream to the cheesecake mixture and gently fold it through until everything is evenly combined, making sure not to deflate the mixture.
03. Spoon the cheesecake filling onto the chilled crust and smooth the top, checking for any air pockets as you go. Refrigerate for at least four hours, or preferably overnight.
Make holiday baking simple and delicious—this Gingerbread Cake Mix takes the guesswork out of creating a perfectly spiced cake everyone will love.
To decorate the cheesecake
01. Take the cheesecake out of the tin, transfer it to a plate, and gently neaten the edges.
02. Whip the cream until it forms firm peaks, then stir in the cinnamon. Spoon the cream into a piping bag and pipe swirls around the outer edge of the cheesecake.
03. Place the gingerbread stars between the swirls right before serving, and it’s ready to enjoy!
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Flavor Variations for Christmas Gingerbread Cheesecake
While this cheesecake already has the warm, festive flavours of gingerbread, there are plenty of ways to switch it up and make it your own:
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Spiced Up: Add a pinch of cloves, cardamom, or nutmeg to the cheesecake filling for extra holiday warmth. These spices pair beautifully with ginger and allspice.
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Chocolate Twist: Fold in some melted dark or milk chocolate to the filling, or sprinkle chocolate chips over the base before adding the cheesecake layer. You could even drizzle chocolate on top for a festive finish.
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Citrus Zing: Add a little orange or lemon zest to the cream cheese mixture. The bright citrus flavour complements the spiced gingerbread and keeps the dessert fresh.
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Caramel or Toffee: Drizzle caramel or toffee sauce over the finished cheesecake for an indulgent touch. A few crushed toffee pieces on top make it even more festive.
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Nutty Crunch: Sprinkle chopped toasted pecans, walnuts, or almonds over the top, or mix some into the base for extra texture and a nutty aroma.
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Boozy Boost: Add a tablespoon of dark rum, brandy, or spiced liqueur to the cheesecake filling for an adult-friendly holiday treat.
Extra Tips:
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Press the biscuit base firmly into the pan to ensure a solid foundation—using a rolling pin, glass, or the back of a spoon works well.
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If you prefer a firmer crust, you can bake it for 5–7 minutes at 180°C/350°F before adding the filling. Make sure the base is completely cooled first.
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Keep the cream cheese at room temperature for a smooth filling, and whip the double cream while it’s cold for perfect peaks.
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Decorate with gingerbread cookies just before serving to keep them crisp and festive.
These simple tweaks let you play with the flavour while keeping the cheesecake easy and stress-free—a perfect holiday treat.
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Serving Ideas
This Christmas Gingerbread Cheesecake is best served chilled, so once it’s set, simply transfer it onto a serving board or cake stand and slice. It works perfectly as a Christmas Day dessert, a festive gathering treat, or something special to bring along to a holiday party.
You can also add a little extra flair when serving by pairing each slice with:
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A drizzle of caramel sauce for extra sweetness
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A spoonful of lightly whipped cream
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A dusting of cinnamon or nutmeg for a warm festive touch
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A side of fresh berries to balance the richness
If you use gingerbread cookies or stars on top, add them right before serving so they stay crisp.
Garnishing Ideas
Dress up your cheesecake with simple, festive touches:
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Pipe swirls of whipped cream around the edges
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Sprinkle crushed gingerbread cookies or biscuit crumbs over the top
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Add whole gingerbread stars or mini cookies between the cream swirls
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Dust a light layer of icing sugar for a snowy holiday look
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Add a few cinnamon sticks or a little grated nutmeg for decoration (remove before eating)
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Use gold sprinkles or edible glitter for a subtle holiday sparkle
These small touches make the cheesecake look stunning on the table while keeping things easy.
Storing Ideas
Store the cheesecake in the fridge in a covered container or lightly wrapped to prevent it from drying out. It will keep well for up to three days.
However, keep in mind:
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Gingerbread cookies or stars used as decoration will soften within a few hours, so add those only when you’re ready to serve.
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If you need to prepare ahead, store the undecorated cheesecake and garnish it at the last minute.
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Avoid freezing, as the creamy texture may change once thawed.
These simple storage tips help keep the cheesecake fresh, smooth, and delicious.
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Christmas Gingerbread Cheesecake FAQ
1. Can I make this cheesecake without a special tin?
A springform tin is ideal because it makes removing the cheesecake much easier. If you don’t have one, a loose-bottomed cake tin will also work—anything that allows you to lift the cheesecake out will be fine.
2. Why is my gingerbread cheesecake runny?
There are a couple of common reasons:
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The cream cheese may have been overmixed, causing it to look split before adding the whipped cream.
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The double (heavy) cream wasn’t whipped to stiff peaks. If it’s not firm enough, the cheesecake won’t set properly.
3. How long does this gingerbread cheesecake take to set?
For the best results, leave it to set overnight. If you’re in a hurry, it should still chill for at least 4–5 hours before decorating and serving.
4. Does this no-bake cheesecake contain eggs?
No, this recipe doesn’t include eggs. No-bake cheesecakes rely on whipped cream and cream cheese to set, so eggs aren’t needed.
5. How long will the cheesecake last?
This no-bake gingerbread cheesecake can be made a day or two in advance and will keep in the fridge for up to four days.
6. Should I refrigerate this cheesecake?
Yes. Because the filling contains cream cheese and double cream, it needs to be stored in the fridge.
7. Can I freeze this no-bake cheesecake?
Yes! Once the cheesecake has set overnight, carefully remove it from the tin and place it in a freezer-safe container. Seal it well and freeze for up to three months. When ready to serve, thaw it in the fridge for at least 24 hours.
Bake a moist, flavorful gingerbread cake everyone will love—this Gingerbread Cake Mix makes holiday baking simple, fast, and full of festive spices.
Important: Do not freeze the decorations. Add gingerbread stars or any other toppings after thawing, just before serving, to keep them crisp.
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