By Wendy Stoltz / Last Modified On January 15, 2023
Gluten-Free No-Bake Gingerbread Cheesecake that's simple to make and full of gingerbread flavors.
Looking for a more traditional cheesecake recipe? Try my GF Cheesecake.
Everyone needs a Gluten-Free No-Bake Gingerbread Cheesecake Recipe in their recipe box. You will be amazed at how easy this gluten-free no-bake cheesecake is.
Gluten Free Gingerbread Cheesecake
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.
And I want to make it year round, not just around the holidays. I'm a HUGE fan of gingerbread and I'll eat it any time, all year long.
No-Bake Gingerbread Cheesecake
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.
Can I make this dairy-free?
Yes. You can use dairy-free butter, dairy-free whipped cream and dairy-free cream cheese. Don't forget to use a dairy-free graham cracker or cookie for the crust. While the texture will be different then when you use dairy whipped cream and cream cheese the flavor is still phenomenal.
How long will this gluten-free no bake gingerbread cheesecake stay good?
This gluten-free gingerbread cheesecake will stay good in the refrigerator for up to 5 days covered. You can also freeze this gluten-free cheesecake for up to 3 months.
I've made these no-bake cheesecakes in advance and frozen them. When I was ready to serve them I pulled them out and let them defrost. Easy.
If you love gingerbread you'll want to make my gluten free gingerbread coffee cake. My gluten free chocolate gingerbread bars are also a favorite.
If you want to stick to cheesecake you'll want to make this Gluten Free Pumpkin Cheesecake.
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 particular cheesecake is ridiculously easy. If you don't believe me check out the video.
You can use your favorite gluten-free animal cookies, or the Glutino ones.
I firmly believe this cheesecake is better then anything your going to pick up at the store and it's going to cost you a lot less then if you were to purchase it already made up.
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. It's creamy, smooth, and perfectly balanced with the right amount of filling to crust ratio.
Looking for more gingerbread recipes? You might like my Gluten-Free Gingerbread Donuts or my Gluten-Free Gingerbread Cake.
Did you make this gluten free cheesecake? Please stop back by and let me know what you thought.
Gluten-Free No-Bake Gingerbread Cheesecake
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!
For the crust:
- 2, 6oz. packages of Glutino Gluten-Free Graham Animal Crackers (or your favorite graham crackers)
- ¼ cup sugar
- 8 tablespoons butter, melted
For the Filling:
- 1 cup heavy cream, whipped with 3 tablespoons powdered sugar
- 2 (8oz) packages cream cheese, room temperature
- 1 cup powdered sugar
- ¼ cup molasses
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- ½ teaspoon nutmeg
- optional: chocolate sauce for drizzle
- 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.
Serving Size:1 slice
Amount Per Serving: Calories: 299Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 186mgCarbohydrates: 35gFiber: 1gSugar: 23gProtein: 3g
cheesecake is my favorite - I *need* to make this one this holiday season! thank you!
What an amazing idea - and it looks beautiful! I can see how to veganize this with coconut cream and a few other simple plant-based swaps.
Cheesecake used to be my favorite! I had to go dairy free about 2 years ago and I miss it!
You can buy dairy free cream cheese that works very well.
My husband loves cheesecake too! The gingerbread flavor makes it so festive for the holidays.
I hope you like it!
How easy is that! And talk about the perfect dessert to make when you have a turkey in the oven 😀
Wow, that is one of the fluffiest cheesecakes I've ever seen Chrystal! You did a fabulous job
I have a raw vegan version you might like 🙂
YUMMY as always Crystal
Hi Nicole - I also have a raw vegan version you might like 🙂
Gingerbread is a great twist on cheesecake for Christmas. I love that all the ingredients are so easy to find.
What a fun holiday spin on a typical cheesecake. This looks AMAZING.
Sharon @ What the Fork
I'm really impressed with how this cheesecake came out! Super yummy!
Can this be frozen ?
Yes, you can freeze this gingerbread cheesecake.
I love that this is egg free (as long as you find the right cookies for the crust, of course) because my youngest cannot eat eggs due to eczema. It is her one trigger food, so I am constantly looking for yummy recipes that are gluten free and egg free. Thank you! I will be making this for Christmas.
I'd love to hear what egg-free cookie you use! Stop back by and let me know how it turned out.
I love cheesecake in KS
I love cheesecake and this didn't disappoint! I don't make it as a cheesecake per say, but skip the crust and put it in single serving cups to eat throughout the week. I did substitute cool whip for heavy whipping cream, which I love, and added a tsp of vanilla in the recipe, although that may not be necessary, just a habit I'm use to with my no bake cheesecakes. It is very thick and heavy so next time, there will definitely be a next time, I will add two containers of cool whip to see if that doesn't lighten it up a bit. Definitely a winner in my book!
I’m about to make this for a German Sauerbraten dinner dessert.
The ‘Gluten Free’ part is epic.
Any thoughts about using gluten free ginger snaps for the crust?
I’m always happy to find a really good GF, (glutenfreepalate.com), site when my daughter-in-law will be at my table.
Thanks for your opinion/s.
You can try it. I am not sure of the end taste combination, but experimenting in the kitchen is what it is all about!