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No bake Gingerbread cheesecake
This no bake gingerbread cheesecake is the perfect combination of warm holiday flavours. It is made with a gingerbread cookie crust, a gingerbread cheesecake filling, and a caramel topping with decorative cookies.
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Prep Time
40
minutes
mins
Cook Time
15
minutes
mins
Resting time
2
hours
hrs
Total Time
2
hours
hrs
55
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
people
Equipment
Springform cake pan (18cm)
Mixing bowl
Saucepan
Ingredients
0.5
1x
2x
3x
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
Crush the gingerbread cookies for the base. Melt the butter and mix in with the crushed gingerbread cookies.
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
In a mixing bowl, whip mascarpone, whipping cream, powder sugar, vanilla sugar, and cinnamon until fluffy.
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.
Pour into the pan on top of the cake base. Put into the fridge.
For the caramel sauce topping
Add the cream and sugar into a saucepan. Heat until the mixture boils, mixing constantly.
Over medium heat, keep mixing for 10-15 minutes (The mixture needs to lightly boil at all times.)
When the sauce has thickened slightly, take off the heat and let cool down slightly but not completely.
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.
Caution
Nutritional information shall not be used for medical reasons.
Keyword
gingerbread, gingerbread cheesecake recipe
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