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This gingerbread cheesecake is the perfect combination of warm holiday flavours. It is made with a gingerbread cookie crust, gingerbread cheesecake filling, and a caramel topping with decorative cookies, the same used for the crust.

We made this cheesecake for Christmas last year as we celebrated it here in Finland and we thought to try something we had never made. Finland is the land of gingerbread cookies, so it felt like a great choice. When Christmas is approaching, supermarkets just get tons of them (and consequently, we eat tons of them. Diet is usually on a break during holidays, isn’t it?).

What ingredients for a gingerbread cheesecake?

First of all, we need to make the crust base and, for this, we will need gingerbread cookies and butter. As said, Finland has plenty of different cookies, so really easy to spot them here.

After having the base, we will be focusing on the cheesecake filling. We will be using the cookies also in the filling and, in addition to cinnamon powder, they will provide the classic holiday/Christmasy mood that we are looking for from this cake.

We will be using mascarpone cheese, whipping cream, vanilla powder and powdered sugar. In the end, once our cheesecake crust and filling are ready, we will be covering it with a yummy and sweet caramel topping, made with whipping cream and brown sugar.

The caramel topping is probably the layer that will require the most attention during the preparation of the cheesecake.

How to make gingerbread cheesecake

For the base

1. Crush the gingerbread cookies for the base. you can use a food processor to speed up the process. If you do not have it or you don’t want to risk to break the cookies into tiny crumbs, place them in a dishcloth and use your rolling pin to crush them. Melt the butter and mix in with the crushed gingerbread cookies. 
2. Butter a springform cake pan (18cm) and press in the base. Put the pan in the fridge while making the filling for the cake.

For the filling

1. In a mixing bowl, whip mascarpone, whipping cream, powdered sugar, vanilla sugar, and cinnamon until fluffy.
2. Crush the gingerbread cookies for the filling. Don’t crush them too much. Leave some larger pieces. Mix into the rest of the filling carefully.
3. Pour into the pan on top of the cake base. Put into the fridge.

For the caramel sauce topping

1. Add the cream and sugar into a saucepan. Heat until the mixture boils, mixing constantly.
2. Over medium heat, keep mixing for 10-15 minutes. The mixture needs to lightly boil at all times.
3. When the sauce has thickened slightly, take off the heat and let cool down slightly but not completely.
4. Pour the slightly cooled caramel sauce on top of the cake and make sure it spreads evenly. Let set in the fridge for an hour or two.

No bake gingerbread cheesecake

This scrumptious gingerbread cheesecake is a no-bake cheesecake. The only thing you need to cook is the caramel topping. The base and the cheesecake filling will only need to settle in the refrigerator, in total for a couple of hours.

As you do not need to cook this cake, it will be ready in around three hours, which we think it’s quite an acceptable amount of time for a mouthwatering dessert like this.

How to store gingerbread cheesecake

Even if this extraordinary cheesecake can be eaten in no time, we all know that during holidays, especially during Christmas, the food on the table is so much that we might have just a little tiny spot for dessert in our stomach. The good news is that you can store it in the refrigerator for 3-5 days.

Alternatively, you can cut it into pieces and store it in the freezer. When ready to eat, let it thaw for at least a couple of hours. In this way, slicing will be quite easy.

Are you a fan of gingerbread baked goods? Have you ever made this cheesecake? What is your favorite holiday dessert?

If you want to find out more holiday dessert recipes, take a look at our No-bake Easter egg cheesecake and Pasha (one of the most traditional desserts to celebrate Easter in Finland).

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Print Recipe

5 from 15 votes

Gingerbread cheesecake

Author: Joel Cooking Method: None Cuisine: Misc Courses: Desserts Recipe Keys: Homemade

Difficulty: Intermediate Prep Time 40 min Cook Time 15 min Rest Time 2 hour Total Time 2 hrs 55 mins Best Season: Winter

Ingredients

Servings

Gingerbread base

• 150 grams gingerbread cookies
• 60 grams butter

Filling

• 350 grams mascarpone
• 400 milliliters whipping cream
• 75 milliliters powder sugar
• 2 teaspoons vanilla sugar
• 1 teaspoon cinnamon powder
• 150 grams gingerbread cookies

Caramel sauce topping

• 150 milliliters whipping cream
• 150 milliliters brown sugar

Instructions

For the base

1. Crush the gingerbread cookies for the base. Melt the butter and mix in with the crushed gingerbread cookies. 

2. Butter a springform cake pan (18cm) and press in the base. Put the pan in the fridge while making the filling for the cake.

For the filling

1. In a mixing bowl, whip mascarpone, whipping cream, powder sugar, vanilla sugar, and cinnamon until fluffy.

2. Crush the gingerbread cookies for the filling. Don't crush them too much. Leave some larger pieces. Mix into the rest of the filling carefully.

3. Pour into the pan on top of the cake base. Put into the fridge.

For the caramel sauce topping

1. Add the cream and sugar into a saucepan. Heat until the mixture boils, mixing constantly.

2. Over medium heat, keep mixing for 10-15 minutes.

   The mixture needs to lightly boil at all times.

3. When the sauce has thickened slightly, take off the heat and let cool down slightly but not completely.

4. Pour the slightly cooled caramel sauce on top of the cake and make sure it spreads evenly. Let set in the fridge for an hour or two.

Keywords: gingerbread cheesecake no bake, gingerbread cheesecake recipe, no bake gingerbread cheesecake