No-bake gingerbread cheesecake

Gingerbread cheesecake, a real treat for the Christmas season

A no-bake cheesecake that combines the fresh and tangy flavour of cream cheese with the warming tones of gingerbread spice mix. On a speculoos Lotus Biscoff base!

Course Dessert

Cuisine American

Keyword christmas cake, gingerbread spices, no-bake cheesecake, spiced cheesecake

Prep Time 20 minutes

Resting Time 5 hours

Total Time 5 hours 20 minutes

Servings people

Calories 458kcal

Author Eva | Electric Blue Food

Equipment

Mixing bowls
Hand mixer
15 cm springform pan (6 inches)
Baking paper
Spatula
Rolling pin

Ingredients

100 g speculoos cookies Lotus Biscoff
60 g butter unsalted
300 g cream cheese
400 ml whipping cream
2 gelatin sheets
70 g dark muscovado sugar
3/4 tsp cinnamon ground
3/4 tsp ginger ground
1/4 tsp cloves ground
40 g golden syrup or equivalent

Metric - US Customary

Instructions

Melt the butter either in the microwave or on the stovetop.
Place the Biscoff cookies in a plastic bag and crush them using a rolling pin. Alternatively you can blitz them in a food processor. Reserve a couple of tablespoons of crushed biscuits for the top decoration if you wish.
Mix the crushed biscuits and butter and spread all over the bottom of a springform pan lined with baking paper. Set in the freezer for the time being.
Place the gelatin sheets to soak in cold water in a small bowl.
Pour 300 ml of heavy cream in a mixing bowl and whip with a hand mixer to soft peaks. Set aside.
In another bowl cream the cream cheese with the muscovado sugar at medium speed for about 5 minutes, until the mixture feels smooth when rubbed between two fingers.
Add the spices to a small saucepan and set on medium heat. Toast the spices for a couple of minutes, stirring to make sure they do not burn. Add the remaining whipping cream to the pot and Stir to mix the spices. Remove from the heat as soon as it reaches boiling temperature.
Drain the gelatin and squeeze out any excess water. Add gelatin to hot cream and stir to dissolve. Let cool for a couple of minutes.
Pour both the syrup and gelatin mix into the cream cheese mix and mix at low speed for 1 minute. Set the mixer aside.
Add the whipped cream to the cream cheese mixture, gently folding it in with a spatula.
Take the biscuit base out of the freezer and pour the cheesecake mixture over the base, making sure it evenly reaches out to the edges of the pan. Smooth the top with a spatula. Place in the fridge to set for a minimum of 5 hours or overnight.
When the cake has set, run a spatula along the sides of the pan and gently remove it. Sprinkle crushed Lotus Biscoff on top of the cake before serving.

Nutrition