Gingerbread Cheesecake

Shopping List

For the base;

  • 250g gingerbread
  • 150g unsalted butter

For the filling;

  • 300g cream cheese
  • 100g light brown sugar
  • 100g icing sugar
  • 284ml double cream
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 tablespoons golden syrup
Preparation Time:- 30 mins Cooking Time:- N/A

I recently posted the recipe I use for gingerbread and my top tips on how to make it. Since then, I’ve had a surplus of gingerbread around the house and, apart from eating every last crumb of it because it’s one of my favourite biscuits ever, I decided to get creative with it! So I’ve combined two of my favourites, gingerbread and cheesecake, to create this no-bake delight perfect for this festive season!

I’m using an 8″ loose bottom cheesecake tin but you can also make this recipe as smaller individual cheesecakes too.

I’ve topped my cheesecake with crumbled gingerbread and decorative gingerbread men and gold stars, both from Sainsbury’s.

For best results, use full fat Philadelphia cream cheese. I find if I use supermarket brands, it doesn’t set as well. Also, leave it overnight if you can and then let it come to room temperature for 10-15 minutes before cutting into or the base may be too hard.

Any leftovers can remain in the fridge or a 4-5 days.


Line an 8″ loose bottom cheesecake tin with a creaseproof paper circle (like these) and cake release.


Blend up 250g of gingerbread. It can be homemade or shop bought. No judgement here.


Pour the melted butter into the gingerbread crumbs and mix well.


Like so!


Press this mixture firmly into your tin using a spoon.


Pop this in the fridge to set while we make the filling.


For the filing, whisk cream cheese until it is soft.


Then, add in the light brown sugar and mix well.


Mix in the icing sugar.


And then the ground ginger and cinnamon.


Mix in the golden syrup.


Pour in the double cream and whisk on a high speed unil thick.


It should look a bit like this!


Pour the mix on top of the chilled base and tap a few times on the side to get rid of any air bubbles. Smooth the top with a palette knife.


Sprinkle gingerbread crumbs on top as well as any other decorations you like! Leave to chill in the fridge overnight.

Gingerbread Cheesecake by She Who Bakes

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

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