For the cheesecake base:
- 150 g gingerbread cookies, crushed
- 70 g melted butter
For the gingerbread cheesecake filling:
- 380 g full-fat cream cheese
- ½ cup l 1.1 dl granulated white sugar.
- ½ teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon vanilla extract
- 1 cup l 2.4 dl heavy cream
Decorations (optional):
- 2 dl | ¾ cup extra heavy cream, whipped
- 1 dl | ½ cup frozen lingonberries, rolled in granulated sugar
- 1 small homemade gingerbread house
Directions
- Prepare the Base: Crush the gingerbread cookies into fine crumbs using a food processor or by placing them in a sealed bag and smashing them with a rolling pin.
- Combine Ingredients: Mix the crushed gingerbread cookies with the melted butter in a bowl until the texture resembles wet sand.
- Set the Base: Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan, ensuring an even layer. Chill in the refrigerator for 20–30 minutes to set.
- For the Cheesecake Filling:
- Whip the Cream: In a medium bowl, whip the heavy cream (2.4 dl or 1 cup) until soft peaks form. Set aside.
- Prepare the Cheesecake Mixture: In a large bowl, beat the cream cheese (380 g) and granulated sugar (1.1 dl or ½ cup) together until smooth and creamy.
- Add Spices and Flavoring: Mix in the ground ginger, ground allspice, and vanilla extract until evenly combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy, being careful not to deflate the cream.
- Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled gingerbread base. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to set completely.
- Decorate: Pipe or spread whipped cream on top of the cheesecake. Arrange sugar-coated lingonberries around the edges.Place a mini gingerbread house in the center for a festive touch.
Serve and enjoy your beautifully decorated, no-bake gingerbread cheesecake!
