Gingerbread Orange No-Bake Cheesecake
If you love crunchy ginger biscuits and zesty orange, then you’ll love this gingerbread orange no-bake cheesecake!
Servings: 12 slices
Calories: 386kcal
Ingredients
Base:
- 1 ¾ cups ginger biscuits / cookies (e.g. ginger nuts, ginger snaps)
- ⅓ cups unsalted butter
Cheesecake Filling:
- 2 ¼ cups full-fat cream cheese
- 1 cups powdered icing sugar
- 2 ½ teaspoon orange extract
- 1 teaspoon vanilla extract
- 1 orange’s zest
- 1 ¼ cups heavy cream (e.g. double cream)
- gingerbread men (optional, to decorate)
Instructions
Base:
- 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.
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!
Notes
Storage: Keep cheesecake in an airtight container (or use cling film) in the fridge. It should keep for up to 4 days.
Freezing: You can cut your cheesecake into pieces and freeze it for up to 3 months. Wrap in cling film and foil first!
Pan size: You can swap the 8-inch tin for a 9-inch tin and keep the recipe the same. You'll have thinner layers but it will still taste delicious! Alternatively, you can scale up by ¼.
Top tips:
- Use full-fat cream cheese and let it come to room temperature before use.
- Use cold heavy cream so it whips easier.
- Decorate your ginger orange cheesecake with swirls of whipped cream and gingerbread men.
- You can swap the ginger cookies for graham crackers or digestive biscuits for your cheesecake base. You can also add ⅛ teaspoon of ground ginger to keep the ginger flavour though.
Nutrition
Calories: 386kcal | Carbohydrates: 25g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 230mg | Potassium: 134mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1098IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg