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Jane’s Patisserie’s No-Bake Gingerbread Cheesecake

This creamy, spiced no-bake gingerbread cheesecake is the perfect alternative to a classic Christmas cake this festive season.

From the book


Can we truly go through the festive period without something fragrant and gingerbread themed? No, no we cannot. I am an absolute gingerbread fiend and I am in love with this No-bake Gingerbread cheesecake. I use shop-bought gingernut biscuits for the base, but the homemade Gingerbread Biscuits recipes from Celebrate! works wonderfully as well!I love adding little gingerbread people and some cute sprinkles for decoration, it makes the best showstopper for the Christmas table. However, if you wanted to make this at any other time of year, I really wouldn’t judge!

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For the base:
90g unsalted butter
300g gingernut biscuits
For the filling:
750g full-fat soft cheese, at room temperature
75g icing sugar
1 tsp vanilla extract
2 tsp ground ginger
½ tsp ground cinnamon
300ml double cream
For the decoration:
150ml double cream
2 tbsp icing sugar
gingerbread cookies
gingerbread cookie crumbs

Essential kit

You will need: a food processor, a 20cm springform cake tin, and a piping bag.


Serves: 12+ Prep: 30 minutes Set: 6+ hours Decorate: 30 minutes Lasts: 3+ days, in the fridge


Melt the butter in the microwave in short bursts or in a small pan over a medium heat.

In a food processor, blitz the biscuits to a fine crumb, add the melted butter and pulse a few times until the mixture is well combined. Press the mixture firmly into the base of a 20cm springform cake tin.


In a large bowl, whisk the soft cheese and icing sugar until combined. Add the vanilla extract, ginger and cinnamon and whisk again until combined. Pour in the double cream and continue to whisk the mixture until it starts to thicken to a mousse-like texture. (Alternatively, you can whip the cream separately and then fold through the cheesecake mix.) Spread the mixture over the biscuit base, smooth over evenly, cover with foil and chill in the fridge for at least 5–6 hours, or preferably overnight. 


Once chilled, run a knife around the edge of the tin and remove the cheesecake to a serving plate. 

In a large bowl, whip the double cream and icing sugar together to form soft peaks. Transfer to a piping bag with a piping nozzle fitted and pipe the whipped cream in swirls over the cheesecake. Add a gingerbread cookie to each cream swirl and sprinkle over some crushed gingerbread cookie crumbs and sprinkles.


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From the book: Jane’s Patisserie: Celebrate! Bake every day special

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