Why You’ll Love Ginger Kisses Cheesecake Recipe

I enjoy this recipe because it’s no-bake, easy to prepare, and full of warm ginger flavor. The smooth cream cheese filling pairs beautifully with the crunchy biscuit base, and the ginger kisses add little bursts of sweetness in every bite. I also like that it can be made ahead of time, which makes it perfect for gatherings or celebrations.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 packet Gingernuts (250g)

• 100g butter, melted

• 2 tsp powdered gelatin

• 2 tsp cold water

• 500g cream cheese

• 1 tsp vanilla essence

• 200g sour cream

• ¾ cup caster sugar

• 1 packet Ginger Kisses

• ¼ cup crystallised ginger (optional)

Directions

I start by finely crushing the gingernut biscuits in a food processor, then add the melted butter and pulse until the mixture is well combined. I lightly wet a springform cake tin and line it with cling film. I press the biscuit mixture firmly into the base of the tin and smooth it out with the back of a spoon. I place it in the fridge to chill while I prepare the filling.

Next, I mix the gelatin and cold water together in a small cup and set it aside to bloom. In a large mixing bowl, I beat the softened cream cheese and vanilla until smooth and creamy. I add the sour cream and caster sugar, then mix until the sugar has completely dissolved.

I melt the gelatin in the microwave for about 10–15 seconds until liquid, then stir it into the cream cheese mixture until fully combined. I chop the ginger kisses and gently fold them through the cheesecake filling. I pour the mixture over the chilled biscuit base and smooth the top.

If I’m using crystallised ginger, I chop it into small pieces and arrange it around the edge of the cheesecake. I then chill the cheesecake in the refrigerator for at least 3 hours, though I prefer leaving it overnight for the best texture. Once set, I remove it from the tin, slice, and serve.

Servings and Timing

This cheesecake serves 12 people. The prep time is about 30 minutes, with an inactive chilling time of at least 3 hours, bringing the total time to approximately 3 hours and 30 minutes.

Variations

I sometimes make the base with plain biscuits if I don’t have gingernuts on hand. For extra spice, I add a pinch of ground ginger or cinnamon to the filling. If I want a smoother texture, I finely chop the ginger kisses before folding them in.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. Since it’s a no-bake cheesecake, I don’t reheat it. I serve it straight from the fridge for the best texture and flavor.

FAQs

Is this cheesecake baked?

No, this is a no-bake cheesecake that sets in the refrigerator.

Can I make this cheesecake ahead of time?

Yes, I often make it the day before and let it chill overnight.

What size tin should I use?

I use a standard springform cake tin, which works perfectly for this recipe.

Can I skip the gelatin?

I don’t recommend skipping it, as it helps the cheesecake set properly.

Are ginger kisses very strong in flavor?

They add a mild, sweet ginger flavor without being overpowering.

Can I use low-fat cream cheese?

I prefer full-fat for the best texture, but low-fat can work with a slightly softer set.

Do I need the crystallised ginger?

No, it’s optional and mainly used for extra decoration and bite.

How do I get clean slices?

I use a sharp knife dipped in hot water and wiped clean between slices.

Can I freeze this cheesecake?

I can freeze it, but the texture may change slightly once thawed.

What’s the best way to serve it?

I serve it chilled on its own or with a dollop of whipped cream.

Conclusion

I keep coming back to this Ginger Kisses cheesecake because it’s simple, creamy, and full of comforting ginger flavor. It’s easy enough to make without stress but still feels impressive when served. Whether it’s for a special occasion or just because, this cheesecake is always a favorite.