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No-Bake Ginger Cheesecake – A crunchy biscuit base with a smooth ginger cheesecake filling and plenty of chopped stem ginger running through it, topped with swirls of whipped cream and grated dark chocolate.
Ginger is a classic flavour to use in sweet treats around Christmas. So this recipe was created for ginger lovers.
It has a crunchy biscuit base and is then topped with a smooth ginger cheesecake filling with lots of chopped stem ginger running through it. It’s then finished with swirls of whipped cream and grated dark chocolate (which goes so well with the ginger). I use a simple digestive biscuit base, but if you want to go even further with the ginger flavour, then you can crush your favourite ginger biscuits instead.
While my original recipe idea was for a gingerbread cheesecake, I decided that ginger cheesecake was a better name for it, as it doesn’t include either brown sugar or black treacle, which I think give gingerbread its distinctive flavour. It does, however, have little gingerbread man sprinkles (because I love them so much).
I’ve styled this for Christmas (as I just couldn’t resist adding twinkling lights and candles in the background), but it’s actually perfect all year round and would be just as fitting as a summer barbecue dessert as it would as a delicious way to end your Christmas dinner.
Where to buy those cute gingerbread man sprinkles
I only discovered those cute little sprinkles last year when I used them with my gingerbread buttercream. You all seem to love that recipe so much, and I’ve had lots of questions about where to find them.
I’ve found two companies that make this style of gingerbread man sprinkles – Culpitt and Baked With Love (the ones I’ve used here).
Other recipes for gingerbread lovers
If you’re a fan of all things ginger, then take a look at my other ginger-filled recipes:
Free From/Suitable For
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free
This recipe can be made soya-free by ensuring you use a soya-free dark chocolate (or leaving out the grated chocolate).
The main cheesecake is egg-free, but the gingerbread man sprinkles featured contain egg. If you need the recipe to be egg-free then leave these off.
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Ginger Cheesecake (No-Bake)
For the biscuit base
- 100 g digestive biscuits - or ginger biscuits if you prefer
- 40 g butter
For the ginger cheesecake filling
- 200 g cream cheese
- 235 ml double cream
- 85 g caster sugar
- 5 tsp ground ginger
- 8 balls stem ginger - 175g
- 100 ml double cream
- 10 g dark chocolate
- Festive Sprinkles
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner (I use these).
- Chop the stem ginger (8 balls) into small pieces.
- Crush the digestive biscuits (100g). Melt your butter (40g) and mix it with the crushed biscuits. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Whip your cream (235ml) until it forms stiff peaks. In a separate bowl beat together the cream cheese (200g), caster sugar (85g) and ground ginger (5 tsp).
- Add the cream cheese mixture and chopped stem ginger to the cream and fold together until the cream and cream cheese are combined and the stem ginger is evenly distributed through the mixture.
- Remove the biscuit base from the fridge. Top the biscuit base with the ginger cheesecake mixture. Add a little at a time and push down to ensure there are no air bubbles.
- Refrigerate for at least two hours (but it will be fine covered for a couple of days).
- Before you’re ready to serve, whip the double cream (100ml) until it forms stiff peaks. Fit a piping bag with a star nozzle (I use a JEM1B nozzle), fill the bag with the whipped cream and pipe eight swirls around the edge of the cheesecake.
- Grate a little dark chocolate (I used about 10g) and sprinkle the grated chocolate over the whipped cream. Finish with some festive sprinkles.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Chloe Edges says
I am not the smartest at reading recipes so I added 5 tbsp ginger powder instead of 5 tsp and woah, it was amazing – I like my ginger desserts to be spicy so I’m calling it a very happy accident. The stem ginger stirred in also added great flavour and I loved the extra texture. I’ll be making this again for sure!
Eira Meller says
Can this be frozen?
Charlotte Oates says
Yes (without the whipped cream and sprinkles to decorate). Either store it in an airtight container, or pop it into the freezer on a dish for a couple of hours and then once it’s hard, wrap it in clingfilm. If you go down the clingfilm route, remove it before defrosting, otherwise it will stick as the cheesecake softens. If you find that it has left your cheesecake looking less smooth, simply run a knife around the edge and over the top and you’ll get it looking perfect again.
Really easy to make. Full of ginger flavour which went down a treat in my house. I used ginger biscuits for the base and it was a bit crumbly but tasted great. This will definitely be on the menu this Christmas.
Reneé Davis says
Holy mozers, this looks insanely delicious. Well done x
Charlotte Oates says
Thanks Renee, all credit to the cute little gingerbread men on top adding to the delicious look 🙂