If you love crunchy ginger biscuits and zesty orange, then you’ll love this gingerbread orange no-bake cheesecake! It’s so creamy and delicious, and the best thing is that it’s so easy to make. This simple no-bake cheesecake has a buttery base of gingernut or gingersnap biscuits / cookies and a smooth orange cheesecake filling.
Around Christmas and the holidays, I also love to decorate this cheesecake with little gingerbread men and fluffy swirls of whipped cream.
✏️ Making a tasty and easy recipe
I wanted to make an easy cheesecake that was delicious both as a holidays dessert and perfect for any celebration or dinner party. This tasty cheesecake is simple to make, and you can make it days in advance so you don’t have to worry about making your dessert if you’re already doing a lot of cooking that day.
This gingerbread orange cheesecake has a beautiful gingersnap crust that is full of flavour and beautifully buttery. The cheesecake filling has both orange and vanilla flavour to add a nice smooth and zesty kick. You can also add fresh orange zest for an extra kick – it really brings out the slightly tangy taste of the cream cheese.
All in all, I’m kind of in love with the blend of flavours in this no-bake cheesecake!
🥘 Ingredients notes
Using full-fat cream cheese is vital! Any of the reduced-fat varieties tend to be far too liquid when mixed in and your cheesecake won’t set properly in the fridge. I’m in the UK and a big fan of using Philadelphia cream cheese for my no-bake cheesecakes, but any good brand will give you a delicious cheesecake!
When measuring your ingredients, I always recommend using weights rather than cups where possible for greater accuracy.
🔪 Equipment notes
A Springform tin can be more confusing than you'd expect. Which way up does the base go? I turn mine upside-down so that the flat part is higher than the lip. Then I line the base with greaseproof paper before closing the Springform tin sides over the lined lip, letting the paper overhang outside the bottom of the tin.
Once you've made your tasty ginger orange cheesecake, you should keep it stored in the fridge.
I usually keep mine in the cake pan / springform tin with cling film / plastic wrap over the top, but you can also transfer it to an airtight container instead.
Your no-bake cheesecake should last up to four days in the fridge, depending on how fresh your ingredients used are.
💭 Top tips for success
- Be sure to fold in the whipped cream and cream cheese gently so you don’t knock out too much of the stiffness in the whipped cream. These are what give your no-bake cheesecake a good structure when it sets.
- Sometimes, your cheesecake may leak a bit of liquid as it sets. That’s ok! It doesn’t mean it won’t still set beautifully. I recommend putting down some kitchen roll beneath your cheesecake when popping it into the fridge, just in case.
- To help prevent a soggy base, check whether your ginger cookie base layer is completely cool before you add the cheesecake filling. If not, pop it back into the fridge or freezer for another 10mins until it’s cold.
- Where possible, make your ginger orange cheesecake the day before serving. This way you can let the cheesecake set overnight to be sure it’s nice and firm.
- I like to take my no-bake cheesecake out of the fridge roughly 30mins before serving, bringing it to room temperature. This helps to give you a soft but still crisp base and really gives your cheesecake that melt-in-your-mouth texture.
If you’ve got any specific questions on making this festive gingerbread orange no-bake cheesecake, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
I love making this cheesecake for a Christmas day dessert, but it’s also great year-round! The crust is made of ginger cookies such as ginger snaps or ginger nuts, which you can buy at most grocery stores any time of year. During the holidays, you can also swap the ginger cookies for gingerbread in the crust. It’s a great way to use up leftover gingerbread!
At Christmas time I also like to decorate my cheesecake with gingerbread men (either store-bought or homemade). Outside the holidays, I like to decorate my gingerbread orange no-bake cheesecake with mandarin slices or whipped cream and crumbled ginger cookies.
To make your gingerbread orange cheesecake gluten-free, you can swap the ginger cookies or gingerbread in the base for a gluten-free variety of your choice.
For the orange cheesecake filling, I wanted a nice thick layer. That’s why I recommend making this is an 8 inch Springform tin.
However, you can also make this in a 9inch springform tin if you like thinner layers. Alternatively, you can scale up your recipe by ½ and have a bigger cheesecake in the 9inch cake pan.
I prefer using Springform pans for cheesecakes, as it's easier to remove them from the tin. You can instead use a loose base cake tin or even a standard fixed cake tin.
Make sure to line your pans with parchment or greaseproof paper if using a fixed cake pan. Leave an overhang on two sides so you can pull out your cheesecake once it's ready.
🧁 Other goodies
I definitely recommend that you whip up a gingerbread orange no-bake cheesecake! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
Well if you’re as obsessed with creamy cheesecake as I am, then why not take a look at my white chocolate orange no-bake cheesecake, Bailey’s Irish cream chocolate no-bake cheesecake or white mocha baked cheesecake.
For a more festive feel, take a look at my boozy spiced orange rum brownie cookies – delicious fresh from the oven or great as a gift!
Looking forward to some new recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration! Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
Gingerbread Orange No-Bake Cheesecake
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- 1 ¾ cups (200 g) ginger biscuits / cookies (e.g. ginger nuts, ginger snaps)
- ⅓ cups (75 g) unsalted butter
- 2 ¼ cups (500 g) full-fat cream cheese
- 1 cups (120 g) icing sugar
- 2 ½ teaspoon orange extract
- 1 teaspoon vanilla extract
- 1 orange’s zest
- 1 ¼ cups (300 ml) heavy cream (e.g. double cream)
- gingerbread men (optional, to decorate)
- Place the cookies into a food processor or blender and whizz until you get small crumbs. Or you can put the cookies in a freezer bag and bash them till you get crumbs. Tip these into a mixing bowl.
- Melt the butter in a microwave and pour this over the crushed cookies. Mix these together until combined.
- Press the mix into a lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the fridge or freezer while making the cheesecake filling.
- In a bowl, beat the cream cheese until smooth and fluffy, then sieve in the icing sugar and add the vanilla, orange extract and the orange zest, stirring until just smooth.
- Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks. Gently fold the whipped cream into the cream cheese mix until just combined.
- Spread the filling evenly over the biscuit base, then cover the tin with cling film and refrigerate for at least 2hrs or overnight. After this has set and is firm to touch, you can decorate your cheesecake then enjoy!
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.