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Ginger Kisses Cheesecake

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A creamy no-bake Ginger Kisses Cheesecake with a crunchy gingernut base, smooth vanilla filling, and sweet pops of ginger kisses throughout for a lightly spiced, crowd-pleasing dessert.

Ingredients

250 g gingernut biscuits

100 g butter, melted

2 teaspoons powdered gelatin

2 teaspoons cold water

500 g cream cheese, softened

1 teaspoon vanilla essence

200 g sour cream

¾ cup caster sugar

1 packet ginger kisses, chopped

¼ cup crystallised ginger, finely chopped (optional)

Instructions

  1. Crush the gingernut biscuits finely in a food processor. Add the melted butter and pulse until well combined.
  2. Lightly wet and line a springform cake tin with cling film. Press the biscuit mixture firmly into the base and smooth evenly. Chill in the refrigerator.
  3. Mix the gelatin with cold water in a small cup and set aside to bloom.
  4. In a large bowl, beat the cream cheese and vanilla essence until smooth.
  5. Add the sour cream and caster sugar and mix until fully combined and the sugar has dissolved.
  6. Microwave the bloomed gelatin for 10–15 seconds until liquid, then stir it into the cream cheese mixture until evenly incorporated.
  7. Gently fold the chopped ginger kisses through the filling.
  8. Pour the mixture over the chilled base and smooth the top.
  9. Decorate with crystallised ginger if using.
  10. Refrigerate for at least 3 hours, or preferably overnight, until fully set.
  11. Remove from the tin, slice, and serve chilled.

Notes

Chilling overnight gives the best texture.

Use full-fat cream cheese for a firmer set.

Dip a knife in hot water for clean slices.

Ground ginger or cinnamon can be added for extra spice.

Nutrition

Find it online: https://chocolatecoveredamy.com/ginger-kisses-cheesecake/