No Bake Gingerbread Cheesecake

no bake gingerbread cheesecake

No Bake Gingerbread Cheesecake; sweet, spiced and creamy with a crunchy ginger biscuit base. This cheesecake is a perfect dessert for Christmas or any time!

Is it weird for Winter to be your favourite season? Even if it is, I don’t care, it’s definitely my favourite.

Frosty windows, visible breath, steamed up glasses, a break from leg-shaving, and best of all, using the weather as a perfectly valid excuse to stay almost entirely indoors for weeks on end. Plus there’s no need to worry about hayfever, wasps, sunburn, or whether your Facebook friends’ kids had a better holiday than you. Of course, Winter brings us Christmas, and a new episode of Sherlock too. Summer is so overrated.

However, some Summery desserts are fantastic, and should not be stuck in the sweaty confines of July. Cool, creamy cheesecake should be loved all year round. Drop the fruit, it’s time to get frosty. This no bake Gingerbread Cheesecake is about to become your new “Omg, I have to try that!” of Winter 2016.

Buttery ginger biscuit base, spicy and luxuriously creamy cheesecake and a topping of whipped cream and more ginger biscuit goodness. This no bake gingerbread cheesecake satisfies every sweet craving that December may bring you, you have all the familiar warming sweet spices AND luscious dairy creaminess AND crisp biscuit crunch. Forget your other Christmas dessert plans, you need this no bake gingerbread cheesecake in your life.

Even better, this gingerbread cheesecake requires absolutely no baking whatsoever, you can have this incredibly cheap and delicious (like myself) cheesecake whipped up in half the time a baked version would take.

Whether you’re looking for a Christmas Day dessert to wow your guests, or you’re just so sick of chocolate and mince pies that you need something a little more on the light and creamy side, this needs to be on your Christmas to-do list. Don’t forget to leave a slice out for Santa!

To make this spiced, creamy wonder, first you’ll need to line the base of a 23-25cm springform tin with a circle of greaseproof paper.

Using either a food processor, or a good old fashioned freezer bag and rolling pin, bash a whole load of ginger biscuits into crumbs. The crumbs should be fairly fine, but a little bit of chunky debris is fine.

Stir some melted butter through the biscuits crumbs, making sure they’re all coated. I’m afraid you can’t use margarine or anything low-fat in the base or it simply won’t set firm enough!

Tip this biscuit mixture into your lined tin, and use either your hands or the back of a spoon to press the mixture firmly into a flat base.

Chill this in the fridge for 20 minutes to firm up.

Meanwhile you can prepare the addictively delicious cheesecake part.

Start by placing a whole heap of full fat cream cheese in a large bowl along with some white and brown sugars, treacle, malted milk powder and some delicious spices. Mix well until smooth and combined. Again I must say, I myself have tried this with lower fat ingredients but the cheesecake simply does not set when using them and doesn’t taste nearly as nice either. Don’t fear the fat, especially at Christmas!

Use an electric whisk to whip some double cream until stiff – take care not to over-whip it as it may separate.

Gently stir this whipped cream through the cheesecake mixture, trying not to knock out any of that lovely fluffiness. It all adds to the gingerbread cheesecake’s light, creamy loveliness.

Taste the mixture, and feel free to add more sugar, spices or anything else you think it needs.

Tip the cheesecake mixture on top of the chilled biscuit base and smooth it out as best you can with a spoon or spatula.

Pop the tin back into the fridge and allow the cheesecake to set for 2-3 hours. It should be ready in 2 but I usually give it an extra hour or so just to make sure. If you’re making this for Christmas dessert, feel free to make it the night before so the spices have time to develop even more overnight!

Once the cheesecake has firmed up, gently unclip and remove the cheesecake from the springform tin and place onto your serving plate.

Decorate the gingerbread cheesecake with some piped dollops or a big spread of whipped cream and some ginger biscuits in whatever fashion you like.

no bake gingerbread cheesecake

That’s it! Cheesecake really is that easy to make. Now get your fluffy socks on, put your feet up and tuck into a slice of this incredible light and creamy gingerbread cheesecake.

Click on any of the images below if you need to stock up on equipment or ingredients to make this no bake gingerbread cheesecake:

Merry Christmas everyone, have a wonderful time, and make sure to stuff yourselves silly!

 

No Bake Gingerbread Cheesecake

Yield: 8-12 slices

No Bake Gingerbread Cheesecake

Sweet, spiced and creamy with a crunchy ginger biscuit base: this no bake gingerbread cheesecake is perfect for Christmas or any time!

Ingredients

    For the biscuit base:
  • 200g ginger biscuits
  • 100g melted butter
    For the gingerbread cheesecake:
  • 600g full fat cream cheese
  • 70g soft dark brown sugar
  • 70g icing or white caster sugar
  • 2 tbsp black treacle
  • 2 tbsp malted milk powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 300ml double or whipping cream (plus extra for optional decoration)
  • A few ginger biscuits or gingerbread men for decoration (optional)

Instructions

    For the biscuit base:
  1. Line the base of a 23-25cm springform tin with a circle of greaseproof paper.
  2. Using either a food processor, or a good old fashioned freezer bag and rolling pin, bash your biscuits into crumbs. The crumbs should be fairly fine, but a little bit of chunky biscuit debris is fine.
  3. Stir the melted butter through the biscuits crumbs, making sure they’re all coated.
  4. Tip this mixture into the lined tin, and use either your hands or the back of a spoon to press the mixture firmly into a flat base.
  5. Chill this in the fridge for 20 minutes to firm up.
  6. Meanwhile you can prepare the cheesecake part!
    For the gingerbread cheesecake:
  1. Place the cream cheese in a large bowl along with the sugars, treacle, milk powder and the spices. Mix well until smooth and combined.
  2. Use an electric whisk to whip the cream until stiff – take care not to over-whip it as it may separate.
  3. Gently stir the whipped cream through the cheesecake mixture, trying not to knock out any of that lovely fluffiness.
  4. Taste the mixture, and feel free to add more sugar, spices or anything else you think it needs.
  5. Tip the cheesecake mixture on top of the chilled biscuit base and smooth it out as best you can.
  6. Pop the tin back into the fridge and allow the cheesecake to set for 2-3 hours.
  7. Once set, gently remove the cheesecake from the springform tin and place onto your serving plate.
  8. Decorate with some piped dollops or a big spread of whipped cream and some gingerbread biscuits.
  9. Enjoy!
http://maverickbaking.com/no-bake-gingerbread-cheesecake/

 

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