By Elina 
When it comes to holiday baking, we all want that one centerpiece that makes guests stop and pull out their phones for a photo. This No-Bake Gingerbread Cheesecake Wreath is exactly that. Combining the nostalgic, warming spices of ginger and cinnamon with the velvety richness of a classic cheesecake, this recipe reimagines the traditional holiday flavor profile in a modern, elegant shape. The best part? There is absolutely no oven required. By using a clever “wreath” molding technique, you can create a professional-level bakery aesthetic right in your home kitchen. Whether you are hosting a formal Christmas dinner or a cozy family gathering, this cheesecake brings the magic of the season to every slice.
Why You’ll Love This Ginger Snap Crust and Creamy Filling
The secret to a great cheesecake lies in the contrast of textures. We start with a bold, spicy base made from deeply toasted ginger snap cookies, crushed to a fine crumb and bound with melted butter. This provides a crunchy, sturdy foundation for the cloud-like filling. The filling itself is a sophisticated blend of full-fat cream cheese, vanilla bean paste, and a hint of cinnamon. For those who want an extra touch of indulgence, adding melted white chocolate to the mix provides a luxurious mouthfeel and extra stability. Every bite is a balance of spicy heat and cool, creamy sweetness, topped off with whimsical gingerbread men and a dusting of edible gold that sparkles under the holiday lights.
The Ultimate Gingerbread Cheesecake Wreath Recipe
Prep time: 45 mins | Chill time: 6 hours (or overnight) | Servings: 10–12
Ingredients
For the Crust:
300g Ginger snap cookies, crushed into fine crumbs
1/2 tsp Ground ginger (for extra kick)
100g Unsalted butter, melted
For the Cheesecake Filling:
750g Full-fat cream cheese, room temperature
150g Powdered sugar
300ml Heavy cream (chilled)
1 tsp Vanilla bean paste
1/2 tsp Cinnamon
Optional: 150g Melted white chocolate (cooled) for extra stability and richness
For the Topping:
200ml Heavy cream (for whipping)
Mini gingerbread man cookies
Gold sanding sugar or edible gold sprinkles
Step-by-Step Instructions
1. Prepare the “Wreath” Base
To get that perfect ring shape, grease a 9-inch springform pan. Place a smooth-sided glass or a clean tin can (weighted with dried beans) in the exact center.
Pro Tip: Wrap the glass in parchment paper so it slides out easily later!
2. Build the Crust
Mix the ginger snap crumbs, ground ginger, and melted butter in a bowl until it feels like wet sand. Press the mixture firmly into the bottom of your prepared pan and around the center glass. Use the back of a spoon to smooth it out. Pop this in the fridge for 30 minutes to set.
3. Whip Up the Filling
In a large bowl, beat the cream cheese, powdered sugar, vanilla, and cinnamon until smooth and creamy. If you are using melted white chocolate, fold it in now. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture—go slow so you don’t lose the airiness!
4. The Big Chill
Spoon the filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, though overnight is best for a clean slice.
5. Unmolding the Masterpiece
Once set, carefully run a thin knife around the edge of the pan and the center glass. Lift the springform ring and gently twist/lift the center glass out. You should be left with a perfect white ring.
6. Decorate Like a Pro
The Swirls: Using a piping bag with a large star tip (like a 1M or 2D), pipe generous “rosettes” of whipped cream around the top of the wreath.
The Cookies: Nestled between or against the cream swirls, place your mini gingerbread men.
The Glow: Generously dust the cream and cookies with gold sanding sugar to get that magical holiday sparkle seen in the photo.
Storage Tip
Keep this cake refrigerated until the very moment you serve it. Because it’s a no-bake recipe, it stays creamy but will soften if left out in a warm room for too long.