![No bake gingerbread cheesecake](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2F0cd364ae0b385da4d1e04714bde85a34f489194c-1500x750.jpg&w=2048&q=75)
No bake gingerbread cheesecake
23 December 2020
![label](/_next/image?url=%2Fkcals.png&w=96&q=75)
625
calories
![label](/_next/image?url=%2Fpreptime.png&w=96&q=75)
40
mins
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
12
servings
Ingredients
- 300g gingerbread cookies
- 150g butter
- 680g cream cheese, room t
- 60g sour cream, room t
- 100g sugar
- 100g caramel, canned
- 300ml double cream, room t
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
To decorate:
- 150ml double cream, cold
- 30g icing sugar
- 12 gingerbread cookies to decorate
Method
- For the base, crush gingerbread cookies into crumbs and mix with melted butter. Press evenly into a 23cm springform, lined with parchment (bottom and sides). Put the base in a freezer while you prepare the filling.
- For the filling mix cream cheese with sour cream, caramel, double cream, sugar, and spices until smooth. Pour the filling into the base. Put the cheesecake in a fridge for at least 6 hours, or better overnight.
- Before serving carefully remove the cheesecake from the springform and transfer on a serving plate. Whip cream with icing sugar and pipe on top of cheesecake. Decorate with gingerbread cookies.
DAY 23.
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