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Cheesecake With Ginger Nut Biscuits
Spicy, creamy and indulgent—all things a good gingerbread cheesecake should be! This is a must-try dessert for the Christmas season, and here’s how I make it…
This gingerbread cheesecake is the latest addition to my Christmas dinner table this year, and honestly, I’m wondering why I haven’t made it sooner!!
It’s creamy, smooth, tasty AND you can make it in advance—which is exactly what you need during the festive season, especially when you’re cooking so many different things at once.
I prefer making a whole gingerbread cheesecake because it’s easier and less time-consuming for me, but if you’re after perfectly portioned servings, individual cheesecakes are a great option too!
Recipe Ingredients
Below are the ingredients I use to make this recipe:
- Cheesecake Base: It’s made from a mixture of crushed ginger nut biscuits and melted unsalted butter. I use classic McVitie’s Ginger Nuts, but any brand is fine to use.
- Cheesecake Filling: I use cream cheese, double cream, icing sugar and vanilla extract; this is a standard base for all my no-bake cheesecake recipes. Sometimes I like to add melted white chocolate for even more flavour.
- Gingerbread Flavour: I like to add ginger powder, nutmeg and cinnamon to create a classic gingerbread flavour. Though, I think you can get away with just using ginger powder if that’s all you have.
How To Make A Gingerbread Cheesecake
Here’s a summary of how I make this gingerbread cheesecake. You can get the full recipe instructions on the recipe card below:
I start by crushing ginger nut biscuits in my food processor before mixing it together with melted butter. Then I pour the base mixture into a lined 8″/ 20 cm cheesecake tin, press it down using the back of my spoon and keep it in the fridge whilst I make the filling.
To make the filling, I whisk together cream cheese, double cream, icing sugar and vanilla extract until soft peaks form. Then I add ginger powder, cinnamon and nutmeg and whisk the mixture again until it’s evenly distributed.
Last but not least, I pour the filling on top of the biscuit base and keep the cheesecake in the fridge for a minimum of 6 hours (overnight for best results). Before serving, I like to add squirty cream and mini gingerbread men on top.
My Top Tips
Instead of using shop-bought ginger nut biscuits, you can make your own from scratch (and yes, I do have a recipe for that!!). You can make classic ginger nut biscuits or switch it up with softer gingerbread NYC cookies. I can imagine it will provide more of a softer and fudgy cheesecake base.
I put one tablespoon each of ginger, nutmeg and cinnamon in this cheesecake, I would say the flavour is quite moderate. To get the perfect spice level for your taste, I recommend starting with half the suggested amounts of ginger, nutmeg, and cinnamon. Give it a try, and if you prefer a bolder flavour, you can always add more!
How To Serve A Gingerbread Cheesecake
I love having cheesecake on its own, so I usually serve it on a cake stand (like in my pictures) and allow everyone to cut and slice away as they please.
Though, if you want to make this dessert even more indulgent and gingery, you can serve it with a pouring glass filled with gingerbread caramel sauce!!
How To Store
To store, I place the cheesecake in an airtight container and keep it in the fridge for up to 3 days. Bear in mind, the gingerbread biscuit toppings will go soft overtime, so I always add them on just before serving.
If you don’t have a container big enough to fit the cheesecake, you can place the cheesecake on a plate and cover it with cling film.
More Cheesecake Recipes
I love my no-bake cheesecakes and therefore I have quite a few on this site, like the few below:
- Baileys Cheesecake (also perfect for the Christmas season)
- Pistachio Cheesecake
- Mint Aero Cheesecake
- White Chocolate and Strawberry Cheesecake
Gingerbread Cheesecake (No Bake)
Equipment
Ingredients
Cheesecake Base
- 350 g Ginger nut Biscuits
- 150 g Unsalted Butter
Cheesecake Filling
- 600 g Cream Cheese
- 300 ml Double Cream
- 110 g Icing Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Ginger Powder
- 1 tbsp Nutmeg
- 1 tbsp Cinnamon
- 200 g White Chocolate Melted (Optional, See Notes)
Cheesecake Decoration
- Squirty Cream
- Mini Gingerbread Men
Instructions
Cheesecake Base
- Place the ginger nut biscuits into a large sandwich bag and bash it with a rolling pin. Alternatively, you can blitz the biscuits in a food processor. Once crushed, add it to a mixing bowl.350 g Ginger nut Biscuits
- Melt butter in the microwave and pour it over the crushed biscuits, then mix everything together until it's fully combined.150 g Unsalted Butter
- Pour the mixture into a lined 8″/20cm tin and press it down using the back of a spoon or cup. Place it in the fridge whilst you’re making the cheesecake filling.
Cheesecake Filling
- Whisk the double cream, cream cheese, vanilla extract, ginger powder, nutmeg, cinnamon and icing sugar together until soft peaks form.600 g Cream Cheese, 300 ml Double Cream, 110 g Icing Sugar, 1 tsp Vanilla Extract, 1 tbsp Ginger Powder, 1 tbsp Nutmeg, 1 tbsp Cinnamon
- Optional: If you're adding melted white chocolate, pour that into the cheesecake filling and mix until combined.200 g White Chocolate Melted
- Pour the filling over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep it in the fridge for 6 hours or overnight for best results.
Cheesecake Decoration
- Squirt circles of cream around the rim and top with gingerbread men.Squirty Cream, Mini Gingerbread Men
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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