Gingerbread Icebox Cheesecake
Attention, non-bakers: this easy gingerbread icebox cheesecake is the no-bake Christmas cake of your dreams!
By Yankee Magazine|Dec 08 2021|
Gingerbread Icebox Cheesecake
Photo Credit: Heath RobbinsAttention, non-bakers: This Gingerbread Icebox Cheesecake is the no-bake cake of your dreams! Inspired by a July 1947 recipe, which called for stacking gingersnaps with whipped cream, cream cheese, maraschino cherries, and walnuts, we opted for a loaf cake in the style of the classic chocolate icebox cake. It can be easily doubled for a large crowd and looks gorgeous when sliced.
Yield
6 to 8 servings
Total Time
20 minutes, plus at least 6 hours for chilling minutesHands-on Time
20 minutes minutes
Ingredients
1/4 cup plus 1 cup heavy cream
1 8-ounce package reduced-fat (Neufchâtel) cream cheese
1/3 cup sour cream
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
36–40 gingersnap cookies (see “Note,” below)
3 tablespoons powdered sugar
Garnish: gingersnap cookie crumbs
Instructions
In a medium-size bowl, use a hand-held or standing mixer to combine ¼ cup of heavy cream with the cream cheese, sour cream, granulated sugar, and vanilla. Beat until smooth.
Spread a bit of the filling between two gingersnap cookies and set them, standing on their sides, into a standard bread-loaf pan. Spread filling on another cookie and press it onto the stack. Add another layer of filling and a cookie. Repeat until you have 9 or 10 cookies across, depending on the width of your pan. Repeat this method to create 2 more rows. Cover the bread pan with plastic wrap and refrigerate at least 6 hours and up to 1 day.
Whip the remaining 1 cup of heavy cream with the powdered sugar to form firm peaks. Transfer the cookie stacks to a serving platter and frost generously with the whipped cream. Sprinkle with gingersnap crumbs. Slice the cake crosswise and serve immediately.
Notes
For best results, buy the best gingersnap cookies you can find. Swedish gingerbread wafers, such as Anna’s brand (available at Ikea) or Nyåkers, are ideal. But regular store-bought gingersnaps are fine.
what about the walnuts and marachino cherries?
How far ahead can I make this?
Hi Paula! Because whipped cream isn’t very fridge stable, I’d recommend you make this within an hour or two of serving. Happy baking!
I have made this as much as a day in advance it keeps well I also make it with large round flattish chocolate cookies
“I’d recommend you make this within an hour or two of serving. Happy baking!”
Is this after transferring from the pan and “frosting” it? You still refrigerate it for 6 hours, up to a day, correct?
Hi Tina! Yes, this is referring to the final step of adding the whipped cream topping, since whipped cream doesn’t stay stable for long. Hope this helps!
I would love to try this cake however the recipe did not explain what to do with all the ingredients. How many ginger snaps did you use to make the cake that was pictured.
Hi there! The recipe ingredients call for 36–40 gingersnap cookies. Hope that helps and happy baking!