Everyone needs a Gluten-Free No-Bake Gingerbread Cheesecake Recipe in their recipe box. You will be amazed at how easy the recipe is and how amazing it tastes!
This post is sponsored by Glutino. Opinions are my own.
I need to be honest with you, I’m not a huge fan of cheesecake. I’d take a good ole piece of pie over a slice of cheesecake any day.
But my husband loves cheesecake to the moon and back – and I love making delicious treats for him. So of course I had to make him the best, creamiest, smoothest, cheesecake – and spoiler alert, this Gluten-Free No-Bake Gingerbread Cheesecake is the only cheesecake I like.
I’ve been on a huge gingerbread kick and I thought it would be fun to make a Gluten-Free No-Bake Gingerbread Cheesecake for Christmas. I like to put my own spin on recipes and make them as easy as possible.
In my opinion, the easiest cheesecakes are the ones you don’t have to bake, and take as few ingredients as possible. Why spend hours in the kitchen when you can have something just as rich and enjoyable in less time?
This no-bake cheesecake takes less than 30 minutes to prepare and is ready in about 3 hours (time to chill).
Most people already have the ingredients in their gluten-free pantry or refrigerator. You can dress it up with chocolate sauce or chocolate chips – or you can enjoy every bite as-is.
If you are living a dairy-free lifestyle and you’re dying to find a similar cheesecake recipe that is also dairy-free, I recommend you try my gluten-free, dairy-free Raw Gingerbread Cheesecake. It’s scrumptious. Enjoy!
Chrystal Carver
Everyone needs a Gluten-Free No-Bake Gingerbread Cheesecake Recipe in their recipe box. You will be amazed at how easy the recipe is and how amazing it tastes!
3 hr, 25 Prep Time
3 hr, 25 Total Time
Save RecipeIngredients:
- 2, 6oz. packages of Glutino Graham Animal Crackers
- 1/4 cup sugar
- 8 tablespoons butter, melted
- 1 cup heavy cream, whipped with 3 tablespoons powdered sugar
- 2 (8oz) packages cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup molasses
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon nutmeg
- optional: chocolate sauce for drizzle
Instructions:
- Line a round 9-inch spring-form pan with parchment paper; set aside.
- Place graham animal crackers in a food processor and process for 1 minute or until they are fine crumbs.
- In a medium mixing bowl whisk graham crumbs and sugar until combine.
- Add melted butter and stir until evenly incorporated.
- Press mixture evenly into the bottom of your prepared spring-form pan.
- In a medium mixing bowl beat the heavy whipping cream and 3 tablespoons of powdered sugar until peaks form; set aside.
- In a separate large mixing bowl beat together the cream cheese and powdered sugar.
- Add in molasses, cinnamon, ginger, and nutmeg. Continue to beat until all ingredients are incorporated and the filling is smooth.
- Add whipped cream to the cream cheese mixture and mix well.
- Spoon cream cheese filling into prepared crust.
- Smooth top with a spatula, and refrigerate until firm (about 3 hours).
- If desired, top with gluten-free chocolate sauce before serving.
- Store covered in the refrigerator for up to 5 days.
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