No-Bake Gingerbread Strawberry Cheesecake is a delicious dessert that is perfect for the holiday season or any time you're in the mood for a sweet treat. The dessert is made with a gingersnap cookie crust and a creamy, spiced cheesecake filling that is topped with fresh strawberries and a sweet strawberry sauce. The best part is that the dessert is "no-bake," meaning it doesn't require an oven, and it can be made in advance and chilled in the refrigerator until ready to serve. This dessert is a great option for those who love the warm, spicy flavors of gingerbread and the sweet, tangy flavors of fresh strawberries combined with the creaminess of cheesecake.

What is No-Bake Gingerbread Strawberry Cheesecake

No-Bake Gingerbread Strawberry Cheesecake is a delicious dessert that combines the warm, spicy flavors of gingerbread with the sweet tanginess of fresh strawberries and creamy cheesecake. It is a great dessert option for the holiday season or any time you're craving a sweet treat.

The dessert is typically made by combining a gingersnap cookie crust with a creamy cheesecake filling that is flavored with gingerbread spices like cinnamon, ginger, and nutmeg. The cheesecake filling is then topped with fresh strawberries and a sweet strawberry sauce or compote.

The dessert is called a "no-bake" cheesecake because it does not require baking in the oven. Instead, the cheesecake filling is set using gelatin or a similar binding agent, and the dessert is chilled in the refrigerator until set.

The result is a delicious dessert that is both creamy and refreshing, with the warm, spicy flavors of gingerbread and the sweet, juicy flavors of fresh strawberries. It's a great dessert to serve at holiday parties or to enjoy as a sweet treat anytime.

Recipes that you can create using leftover gingerbread cookies

There are several recipes that you can create using leftover gingerbread cookies. Here are a few ideas:

1. Gingerbread Cookie Crust: Crush up leftover gingerbread cookies to create a flavorful and festive crust for pies, cheesecakes, or other desserts.
2. Gingerbread Trifle: Layer leftover gingerbread cookies, whipped cream, and fruit to create a tasty and visually appealing trifle dessert.
3. Gingerbread French Toast: Dip slices of leftover gingerbread cookies in a mixture of eggs, milk, and spices to create a delicious and unique French toast.
4. Gingerbread Milkshake: Blend leftover gingerbread cookies with vanilla ice cream, milk, and spices to create a delicious and indulgent milkshake.
5. Gingerbread Granola: Break up leftover gingerbread cookies and combine them with oats, nuts, and dried fruit to create a tasty and festive granola.
6. Gingerbread Ice Cream: Crush leftover gingerbread cookies and mix them into softened vanilla ice cream to create a delicious gingerbread-flavored ice cream.

These are just a few ideas for how to use leftover gingerbread cookies. Get creative and experiment with different recipes to make the most of your leftover cookies!

How to make No-Bake gingerbread Strawberry cheesecake

1. Start by preparing the crust of the cheesecake, by crushing ginger bread biscuits and mixing them with melted butter. Transfer it fully into a cake tin and pack it down using a flat based glass. Refrigerate it for 2 hrs.  
2. In a separate bowl add whipping cream and whisk it to stiff peaks. In another bowl add the cream cheese, sugar and spice mix. Whip them all together till light and smooth. Fold in the whipped cream with the cream cheese mix.
3. Make the compote by mixing the sugar, chopped strawberries and cornflour in a bowl. Add them into a pan and simmer them for 10-15 minutes, till it is perfectly thickened. Remove it from the heat and let it cool.   
4. Transfer half of the cheesecake mix into the tin cake pan and spread it out evenly using a small offset spatula. Add half of the strawberry compote in dollops over the cheesecake filling. Swirl it around to spread it using a toothpick.  
5. Repeat the above step with the remaining half and let it sit in the fridge for 12 hrs before demoulding it. After 12 hrs, gently demould the cake and slice it using a hot knife.  

More Delicious Recipe:

1. New York style Cheesecake

2. Pineapple Upside Down Cake

3. Almonds Chocolate Chip Loaf Cake

Expert Tips

1. Do not blend the biscuits as this would make the base too hard.
2. Make sure to cook the strawberry on low heat or it can burn from the bottom.
3. Slicing the cake using a hot knife results in perfectly sharp edges when you slice.

Recipe Card

No-Bake Gingerbread Strawberry Cheesecake

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Category

dessert

Servings

8

Prep Time

15 minutes

Cook Time

12 hours

Calories

340

Want to eat cheesecake but do not have an oven? This no-bake cheesecake recipe will let you enjoy it without one.

Author:

Arjun

Ingredients

• Crust:-
• crushed gingerbread cookies : 340g  
• melted butter: 150g 
• Cheesecake filling:-
• whipping cream: 300g 
• softened cream cheese: 675g 
• sour cream: 70g 
• castor sugar: 75g 
• gingerbread spice: 1 tbsp 

• Strawberry compote:- 

• chopped strawberries: 200g 
• castor sugar: 50g 
• corn flour : 1 tsp

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Directions

1. Start by preparing the crust of the cheesecake, by crushing ginger bread biscuits and mixing them with melted butter. Transfer it fully into a cake tin and pack it down using a flat based glass. Refrigerate it for 2 hrs.

2. In a separate bowl add whipping cream and whisk it to stiff peaks. In another bowl add the cream cheese, sugar and spice mix. Whip them all together till light and smooth. Fold in the whipped cream with the cream cheese mix.
3. Make the compote by mixing the sugar, chopped strawberries and cornflour in a bowl. Add them into a pan and simmer them for 10-15 minutes, till it is perfectly thickened. Remove it from the heat and let it cool.
4. Transfer half of the cheesecake mix into the tin cake pan and spread it out evenly using a small offset spatula. Add half of the strawberry compote in dollops over the cheesecake filling. Swirl it around to spread it using a toothpick.
5. Repeat the above step with the remaining half and let it sit in the fridge for 12 hrs before demoulding it. After 12 hrs, gently demould the cake and slice it using a hot knife.

Recipe Video

Recipe Note

No bake cheesecakes don't contain eggs because those can't be cooked in this form of cheesecake, therefore a no bake cheesecake is essentially three ingredients, in their correct proportions to match your taste and texture as well as keep its structure.