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Gingerbread Cheesecake Recipe (No Bake) // The PERFECT Christmas Indulgence
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Dec 22, 2022
My Christmas no-bake gingerbread cheesecake is PERFECT for the festive season! Creamy and indulgent, with a beautiful gingery biscuit base and all the yummy flavours of gingerbread in the cheesecake, this dessert is a surefire winner! Don't forget to hit those like and subscribe buttons as you're here, and remember: sharing is caring! 😘 Find my recipe for this beauty over on my blog: https://moversandbakers.co.uk/gingerbread-cheesecake-no-bake If you wish to support me with my channel then why not drop by and buy me a coffee over at https://ko-fi.com/moversandbakers You can also follow me along on: Website: https://bit.ly/3jNT6wg Instagram - https://bit.ly/2UKN44Q Facebook - https://bit.ly/34eOrvr CMZ9CZMFT1BVCFU4 #cheesecake #gingerbread
View Video Transcript
0:00
Hi everyone, it's Andrea from Movers and Bakers
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Today I'm going to show you how I make my no-bake gingerbread cheesecake
0:08
This is beautiful, gorgeous, easy-to-make cheesecake, perfect for festive sharing. Let's get going
0:17
So to start with, we are going to make our base. I've got my ginger biscuits here
0:22
These are just shop-bought, but if you want to make your own, go ahead. But I'm making it really easy, so I've just bought some shop-bought gingerbread
0:29
I'm going to pop them. into my blender, break them up as I do
0:33
And once these are all broken up, I'm just going to give them a quick whiz around
0:38
just to get them crumbly. And once your biscuits all crumbled up to that mix
0:50
in there still, I'm going to tip in my melted butter. And then we're going to give it another mix around
0:59
just to combine your biscuits and your butter together. And that is my base finished
1:11
So I've got my tin ready here. I've not lined it or anything
1:15
I find the base doesn't stick at all. So I don't bother lining it. I've just got a spring form tin
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This one is eight inches. I had to think about that then
1:26
This one's eight inches and I love the spring form because it just makes releasing the cheesecake super easy. So if you haven't got one of these, they're a brilliant
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investment. Absolutely go and get one. So into my base, I'm going to tip all my cheesecake base
1:41
mixture in. Then we're just going to use a cup or a glass or just a spatula and we're
1:49
just going to press it all down and compress it into the bottom of your tin. While I'm finishing up with
1:57
my base is a really good time to remind you to hit up that like and subscribe buttons if you
2:03
haven't already now my base is done i've pushed it completely into my tin there are two ways you
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can go with this if you want to stay true to the no bake you can pop this straight in your fridge
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to chill out while we make our cheesecake mixture but if you want to you can bake this base and that's
2:21
just going to make your um your base a lot firmer it's not going to be quite as crumbly so it's just a slightly
2:27
texture that you will get out of it. Either way it works, there's no right or wrong, it just depends on your personal preference
2:33
For me I going to pop this in the fridge so while I making my cheesecake mixture to go on top this is going to go chill out in the fridge Help it all firm up and the butter to firm up a bit more and give it a lovely solid base Right so while my base is chilling I going to get started on my cheesecake
2:48
So I've got two bowls here. There are different ways of doing it
2:52
Different people like to do it different ways. This is the way I prefer. So I've got my double cream and I'm going to pop it into a large bowl and we're going to whip this up until it starts to thicken
3:07
right so I like to stop when my cream is just in between
3:16
You can see it's still a bit soft. That's exactly where I want to stop. So I'm going to set this bowl aside
3:21
And in a larger mixing bowl, I'm going to put the rest of my ingredients
3:25
So I have some cream cheese, of course. Really important that you make sure you use full fat cream cheese for this recipe
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We want that fat. That's going to help. help it firm up and be a really nice cheesecake
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So I found in my experience that Philadelphia is the best. I have tried a few different own brands from different supermarkets
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and I've just never quite had the same result. So I always stick with Philadelphia cream cheese
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So to that mixture, I'm going to add in some dry ingredients
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This is icing sugar. And to that I'm going to add a few different spices. Cinnamon
4:01
Of course, some ginger. Wouldn't be a gingerbread cheesecake without our ginger
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And then a few optional extras that I really, like the flavour off this is nutmeg and finally some ground clote so those are all my spices
4:14
and I've got a few more wet ingredients to add in as well so I'm going to do two tablespoons each of
4:21
golden syrup and treacle now if you're watching this from the states you may not find treacle but
4:27
I believe it's called molasses over there so wherever you are you can find it this stuff is so good
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but it is incredibly sticky. And that's my second tablespoon going in
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And golden syrup. Once you've got all your ingredients in, we're going to get mixing
4:50
Now, I've not bothered with rinsing out my beaters or anything because it's all going to get mixed together in the end
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As long as you do your double cream first, you won't have to wash your beaters out in between mixing
5:04
Now I mix that until it is only just combined. I find if I mix my cream cheese too much, I can split it
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So you want to mix it until it's soft and it's all well combined, but don't overmix it at all
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So just to make sure I got everything incorporated before I add my double cream in I just going to scrape my bowl down Now this is especially I do this because of the treacle because treacle if you ever worked with it
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before, has a lovely habit of sticking or, as you can see from the bottom of my bowl, not properly
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mixing in. So I like to give it a quick scrape down and give it a very quick 10 second mix again
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before I add my double cream to this mixture. There we go. All done. So now it's time to combine
5:49
the two. Now you can mix this in with your beta, which is exactly what I'm going to do, but it depends on how confident you are. If you're not so confident, just fold it in with a spatula instead. So I'm going to pop all of this in here. And when you come to mix it together, once again, you want to make sure that you don't overmix it, because it will become really stiff, really hard, and you could split your mixture as well
6:19
and that is my cheesecake mixture all done. So now all that I have to do is go and get my base from the fridge
6:30
so I can put my cheesecake on top of it. Right, so I'm not going to put all my cheesecake mixture in in one go
6:38
I'm actually going to do it in stages. And the reason I like to do it in stages is because it means I can spread it out
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and make sure there's not any air pockets or anything like that
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and make sure it's really evenly put out across the base. So I'm using an offset spatula
6:53
If you haven't got one of these, you can use a regular knife. You can use the back of a spoon. You can use your spatula if you wanted to
7:00
That's absolutely fine. I've just got this because I find it easier to spread everything out
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So I'm just going to ease this all the way into my corners off my tin
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making sure it's pressed all the way down into the base. If you are a fan of gingerbread, by the way, you are going to love this cheesecake
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It smells absolutely divine. And the great thing about this cheesecake as well for me is if I'm entertaining, if we've got friends over, this is a really easy dessert that I can make ahead of time and have it ready in the fridge, ready to bring out
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It's just one less stress when you're entertaining, which is brilliant for the festive season
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So now I'll spread that out. It's time to put a little bit more in. So that's the rest of my cheesecake. I'm going to spread that out just like I did with my previous slot
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Now if you are a fan of gingerbread don forget I also have a gingerbread fudge recipe that I have shared with you which is absolutely beautiful Am I so simple to make it makes for a great gift giving If you want to put it in bags and tie it up with ribbon they brilliant edible gifts Or just to have some around because gingerbread why not So once I have spread all this cheesecake mixture out I going to use my spatula again
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and I'm going to level the top just to make it nice and flat and even
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So once you are done with smoothing over your cheesecake, that's going to go in the fridge
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It needs to chill for as long as you can give it, ideally about 12 hours or overnight
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So I will see you once this has chilled to finish with decorating it
8:34
So my cheesecake has chilled in the fridge overnight and I've taken it out of my tin and popped it on my plate ready to decorate
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Now, of course, if you don't want to do any decorations, the cheesecake is perfect as is
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But because I am doing it for Christmas, I'm going to make it look a little bit extra special
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So I have here a few different ingredients that I'm going to use on top
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I'm going to do some white chocolate and some crushes. up gingerbread men there. We've got some little mini gorgeous gingerbread men as well
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some few, a few red ball, their little sugar things that you put on cupcakes and things
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some cinnamon sticks, some staranese, and a little bit of green. Today I'm using some rosemary
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And that's just to bring a little bit of colour, a little bit of interest for the top to make it
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look a little bit extra special. So let's get decorating. So to start with, I have some white
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chocolate here that I have melted and I am just going to do a couple of lines of drizzle of
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white chocolate over my cheesecake. And there you have it
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My gingerbread cheesecake is finished. Isn't she a beauty? Hope you've enjoyed this video
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Don't forget to hit up that like and subscribe buttons if you have. And do let me know if you plan on making this beauty for your festive season
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Thanks for joining me today, friends. Hope to see you next time. Happy baking
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