The Gingerbread Cheesecake is taking the internet by storm, and it’s no wonder – it’s a creamy, spiced, and utterly irresistible dessert that’s perfect for any occasion. While it’s often thought of as a festive Christmas treat, this cheesecake is too good to save for just one season. Whether it’s Easter, a special celebration, or simply a sweet craving, this dessert is guaranteed to impress year-round.
In this recipe, I’ve included two options for the base to suit your preferences. Griffin’s Gingernuts are the obvious choice, with their bold ginger flavour that perfectly complements the spiced cheesecake filling. However, their dense texture means the base can set quite hard in the fridge, making it a little tougher to cut and eat.
My go-to is to use Lotus Biscoff cookies with a touch of powdered ginger. This option creates a softer, more manageable base while still delivering that warm, spiced gingerbread flavour. It’s the perfect balance of texture and taste, ensuring every bite is as delightful as the last.
Whichever base you choose, this Gingerbread Cheesecake is destined to be a showstopper. So, why not join the viral sensation and give it a try? Your taste buds will thank you!
Ingredients:
Base (Option 1 – Lotus Biscoff Cookies):
250g Lotus Biscoff cookies
½ tsp powdered ginger
115g melted butter
Base (Option 2 – Griffin’s Gingernuts):
250g Griffin’s Gingernut biscuits
130g melted butter (to help bind the denser crumbs)
Cheesecake:
300ml (1¼ cups) whipping cream
500g cream cheese (room temperature) or firm yogurt cheese
1 cup lightly packed brown sugar
2 tsp vanilla extract
1¼ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
To Decorate:
Whipped cream
Crumbled Lotus Biscoff cookies or crushed Gingernuts
A light dusting of cinnamon
Instructions:
Base (Option 1 – Lotus Biscoff):
Place the Biscoff cookies in a resealable bag and crush them with a rolling pin, or blitz in a food processor until fine crumbs form.
Mix the crumbs with the powdered ginger and melted butter until the texture resembles wet sand. Press the mixture firmly into the base and halfway up the sides of a 9-inch springform pan. Chill in the fridge or freezer to set.
Base (Option 2 – Griffin’s Gingernuts):
Break the Gingernut biscuits into smaller pieces and crush them in a food processor or blender until fine crumbs form. Due to their density, you may need to pulse several times.
Mix the crumbs with the melted butter, ensuring they are well-coated and stick together when pressed. Press the mixture firmly into the base and halfway up the sides of a 9-inch springform pan. Chill in the fridge or freezer to set.
Cheesecake:
Using a hand beater or stand mixer, whip the cream on medium speed until it forms stiff peaks. Be careful not to overwhip. Transfer the whipped cream to a large bowl and set aside.
In the same bowl of the mixer (no need to wash), combine the cream cheese, brown sugar, vanilla, cinnamon, ginger, cloves, and nutmeg. Beat on medium speed until smooth and creamy, scraping down the sides as needed.
Gently fold the cream cheese mixture into the whipped cream using a spatula until fully combined.
Pour the cheesecake filling into the prepared base and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Chill in the fridge for at least 6 hours or overnight. Alternatively, chill in the fridge for 2–3 hours and then freeze for an additional 2–3 hours. If frozen solid, let the cheesecake sit at room temperature for 30 minutes before serving.
To Serve:
Decorate with whipped cream, crumbled Biscoff cookies or crushed Gingernuts, and a light dusting of cinnamon.
Slice, serve, and enjoy!
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