No Bake Gingerbread Cheesecake is a fun, festive Christmastime dessert featuring warm winter flavors, a sweet crust, and a creamy, no-bake cheesecake filling! A HOLIDAY NO BAKE DESSERT RECIPE When Christmastime rolls in, I love baking festive desserts, like this No Bake Gingerbread Cheesecake. It’s everything you love about a creamy, traditional cheesecake, but without all the fuss and hassle. I love the warm, comforting flavors of nutmeg, cinnamon, ginger, cloves, with the creamy, smooth texture of the cheesecake set inside of the sweet graham cracker crumb pie crust. Plus, if baking isn’t really your strong suit, a no bake dessert like this is perfect! Also, this is not a super heavy or rich dessert so I think it’s a really nice ending for some of those heavier meals! FREQUENTLY ASKED QUESTIONS:  Can I use a different pie crust? Certainly. You can use a different flavored crust that you prefer. Adjust the recipe as necessary. Additionally, you could add some chopped pecans or walnuts to the graham cracker crumbs crust for a nuttier flavor and texture. You an even just use a store-bought graham cracker crust. Just keep in mind, we’re using cinnamon graham crackers here to give another layer of flavor and as far as I know, you can’t currently purchase a pre-made cinnamon graham cracker crust in most grocery stores. What if I can’t find Gingerbread Spice? Don’t panic. It’s not always available at certain grocery stores. You can just make your own with these ingredients:½ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon nutmeg ½ teaspoon allspice ½ black pepper Or, you can buy some online. I like this one from King Arthur (not a paid affiliate link). What’s the best way to make cinnamon graham cracker crumbs for the crust? I find it easiest to crush the crackers in a food processor. But if you don’t have one, you can add them to a Ziploc bag and then use a rolling pin (or other heavy object) to crush the crackers. What kind of pan is best to use to make this no bake cheesecake? I prefer to make this in a springform pan as I find it’s the easiest to work with. But you could try a pie pan or round pan. It may just be a bit harder to slice and remove from the pan. How do I store leftover Gingerbread Cheesecake? Any leftover cheesecake should be covered tightly or placed in an airtight container to be kept in the refrigerator for up to 3 days. You can freeze this cheesecake for up to 3 months. When planning to serve, let it thaw in the refrigerator the night before before serving. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) cinnamon graham cracker crumbs– using the cinnamon graham crackers is preferred over just the plain ones. The extra cinnamon really adds to this cheesecake recipe. But, if you’re in a pinch, regular graham crackers could be used. salted butter – you really need real butter here and not margarine. It won’t set up properly with margarine. granulated sugar – a sugar substitute can be used like Splenda for baking where it is a 1:1 substitute. cream cheese– softened to room temperature. I have some tips if you need to Soften Cream Cheese Quickly. sour cream  – plain Greek yogurt can be used instead. You don’t taste the sour cream in this, it just adds to the creaminess. molasses– change up the flavor profile a bit by using maple syrup or honey instead of molasses. The molasses is really what gives this that warm gingerbread flavor along with the spices. vanilla extract  gingerbread spice – if you can’t find this, you can make your own with the ingredients I shared above in the FAQ (Frequently Asked Question) section. If you still don’t have what you need, you could try pumpkin pie spice, but that’s not going to replicate what you would get by using gingerbread spice. It’s a very particular flavor and it’s really best if you just use the actual spice or make your own blend. It’s not like apple pie spice or pumpkin pie spice where you can easily swap things out and get similar flavors. Cool Whip whipped topping – you do not need to use the name brand, Cool Whip. The store brand works just fine. Just remember it comes frozen so you will need to let it thaw in the refrigerator before using. Do not sit it out on the counter to thaw for food safety. HOW TO MAKE NO BAKE GINGERBREAD CHEESECAKE: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing thoroughly until the mixture is evenly blended. Press the mixture firmly into the bottom of a 9-inch springform pan, lightly coat the pan with nonstick spray before hand if your pan isn’t non-stick. Place it in the refrigerator to chill for one hour. Pour heavy cream into a mixing bowl and beat it until stiff peaks form. Set aside until ready to use. In another bowl, beat the cream cheese and sour cream together using an electric mixer until the mixture is smooth and creamy. Next, add in the sugar, molasses, vanilla and spices to the smooth and creamy cream cheese mixture. Mix until well combined. Use a rubber spatula to fold in the Cool Whip (or other whipped topping). Carefully remove the crust from the fridge and use a spoon to transfer the creamy filling into the chilled crust. Use the back of a spoon to help spread the mixture out evenly. Cover the pan with plastic wrap and place in the fridge for at least 8 hours, ideally overnight if you can. When ready to serve, remove from refrigerator, garnish with dollops of whipped cream and optional cookie pieces. Slice and serve.  CRAVING MORE RECIPES?  No Bake Pumpkin Cheesecake No Bake Caramel Apple Cheesecake Gingerbread Cupcakes Soft Gingerbread Cookies Gingerbread Loaf – Starbucks Copycat No Bake Cheesecake Print No Bake Gingerbread Cheesecake No Bake Gingerbread Cheesecake is a fun, festive Christmastime dessert featuring warm winter flavors, a sweet crust, and a creamy, no-bake cheesecake filling! Course DessertCuisine American Prep Time 25 minutes minutesChill Time 8 hours hoursTotal Time 8 hours hours 25 minutes minutes Servings 10 Calories 500kcal Author Brandie @ The Country Cook IngredientsCrust1 ½ cups cinnamon graham cracker crumbs6 Tablespoons salted butter, melted2 Tablespoons granulated sugarCheesecake24 ounces (3 blocks) cream cheese, softened to room temperature¼ cup sour cream½ cup granulated sugar½ cup molasses1 ½ teaspoons vanilla extract3 teaspoons gingerbread spiceTopping:2 cups whipped topping, thawed (Cool Whip)gingerbread men cookies (optional) InstructionsIn a mixing bowl, combine 1 ½ cups cinnamon graham cracker crumbs, 6 Tablespoons salted butter, melted and 2 Tablespoons granulated sugar, mixing thoroughly until fully blended.Press the mixture firmly into the bottom of a nonstick 9-inch springform pan (note: lightly coat the pan with nonstick spray before hand if your pan isn't non-stick). Place the crust in the refrigerator to chill for one hour.In a bowl, beat 24 ounces (3 blocks) cream cheese, softened to room temperature and ¼ cup sour cream together using an electric mixer (or a stand mixer) until the mixture is smooth and creamy.Next, add in ½ cup granulated sugar, ½ cup molasses, 1 ½ teaspoons vanilla extract and 3 teaspoons gingerbread spice to the cream cheese mixture. Mix until well combined.Use a rubber spatula to fold in 2 cups whipped topping, thawed. (Store leftover whipped topping in the refrigerator to use for topping later.)Remove the crust from the fridge and use a spoon to transfer the creamy filling into the chilled crust. Use the back of a spoon to help spread the mixture out evenly.Cover the pan with plastic wrap and place in the fridge for at least 8 hours, ideally overnight if you can.When ready to serve, remove from fridge, garnish with dollops of leftover whipped cream and gingerbread men cookies (optional). Slice and serve. Notes This can make 8-10 servings depending on your slice size. Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 500kcal | Carbohydrates: 43g | Protein: 6g | Fat: 35g | Sodium: 370mg | Fiber: 1g | Sugar: 34g