Indulge in a Gluten-Free Ginger Bread Cheesecake Today!

Well, howdy folks! Today I’m excited to share with y’all my recipe for a spiced, aromatic gingerbread cheesecake that’ll have you feeling like it’s Christmas morning all over again. But don’t let the name fool you – this cheesecake is gluten-free and can even be made vegan if you so desire.

Now I know what you might be thinkin’ – “Mark Twain, a gingerbread cheesecake? That sounds mighty complicated.” But fret not, good people! This recipe is simple enough for even the most novice-baker to whip up.

Picture this: a creamy cheesecake featuring warm gingerbread spices nestled in a gluten-free hazelnut-oat base (that’s right, no pesky nuts or dairy). And to top it all off – literally – a spiced wafer crust made from crunchy gingerbread cookies. Need I say more?

Whether you’re looking to add some holiday cheer to your dessert spread or simply crave a sweet treat with a bit of warmth and spice, this gingerbread cheesecake is sure to satisfy. So grab your aprons and let’s get baking!

Why You’ll Love This Recipe

Gluten Free Ginger Bread Cheesecake With a Ginger Bread Crust
Gluten Free Ginger Bread Cheesecake With a Ginger Bread Crust

Ah, my dear reader, the Gingerbread Cheesecake with a Gingerbread Crust recipe is truly a heavenly dessert which will make you fall in love with every suave and delectable bite. Trust me; this cheesecake recipe is like no other that you have ever tasted before!

Whether you’re celiac, gluten intolerant or just want to eat healthily, this gluten-free gingerbread cheesecake is for you! The recipe features refined sugar-free gingerbread spices, a gluten-free hazelnut oat base and best of all – It’s keto-friendly too!

One fantastic thing about this recipe is that it allows you to enjoy festive flavours without the guilt trip. Plus, it’s one of those desserts that appeal to most people, regardless of age or dietary restrictions.

And let’s be honest, who wouldn’t want to relish the aromatic warm gingerbread spices that fill up the kitchen every time you bake this dessert? Not only does it make your home smell divine but it also encapsulates the Christmas mood into your life, even if it’s not yet December!

It doesn’t matter if you’re hosting a gathering with family and friends or simply seeking an indulgent sweet treat after dinner- this cheesecake featuring creamy spiced wafer crust will leave you craving for more. You can have it as cheesecake bars or baked vegan gingerbread cheesecake- there are endless possibilities for variation.

So what are you waiting for? Treat yourself and indulge in this divine gluten-free Gingerbread Cheesecake today! You won’t regret it!

Ingredient List

 A slice of heaven on a plate: Gluten-free gingerbread cheesecake with a gingerbread crust.
A slice of heaven on a plate: Gluten-free gingerbread cheesecake with a gingerbread crust.

To create this gluten-free gingerbread cheesecake with a gingerbread crust recipe at home, you’ll need some important ingredients. Here is a detailed list of all the things you will need:

For the crust:

  • 2 cups gingerbread cookies, pulsed into fine crumbs
  • 1/4 cup butter, melted
  • 1 tsp ground ginger
  • 1/4 tsp cinnamon

For the cheesecake filling:

  • 2 (8-ounce) packages cream cheese, room temperature
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 large eggs
  • 1 cup full-fat sour cream

Optional toppings:

  • Whipped cream
  • Ground cinnamon

Take note that this recipe can be easily adjusted and you can make it vegan or sugar-free depending on your preference. You may read below for more information.

The Recipe How-To

 Say hello to your new favorite holiday dessert: gingerbread cheesecake with a gluten-free twist.
Say hello to your new favorite holiday dessert: gingerbread cheesecake with a gluten-free twist.

Now that we have gathered all of our ingredients, it’s time to get started on the fun part – making the gingerbread cheesecake! This recipe may seem daunting, but trust me, it’s simpler than you might think.

Gingerbread Crust Recipe

First, let us prepare the gingerbread crust for our cheesecake. In a large bowl, combine 1 cup of finely crushed graham crackers, 2 teaspoons of ground ginger, 1/4 teaspoon of nutmeg and 1 teaspoon of cinnamon.

Melt 2 tablespoons of butter and slowly pour it into the graham cracker mixture. Use a fork to mix everything together, once the butter is fully mixed in, sprinkle 1 tablespoon of molasses over the top of the mixture.

Mix again with your fork until all is coated evenly then press the mixture into your pan. Make sure that every edge has an even layer by using a flat object to press down on it.

Preheat your oven to 350 degrees Fahrenheit then bake for 10 minutes or until it reaches a golden brown color. Set aside afterwards so that it can cool down properly.

Gingerbread Cheesecake Filling Recipe

In preparation for the filling, ensure that your cream cheese is at room temperature first. Once ready, take out two packages (16oz) of cream cheese and put them into your mixing bowl.

Add in 1/4 cup of granulated sugar and mix together on medium speed while slowly adding in 2 large eggs, one egg at a time. Once combined, add in 1/4 cup of sour cream, 1 tablespoon of vanilla extract and 4 teaspoons of gingerbread spice.

Continue to stir the mixture well until there are no lumps left. Pour this over your gingerbread crust very carefully smoothing out any bumps with a spatula. Bake *for 30 minutes or until it is firm to the touch.

Adding the Toppings

Once out of the oven, let it cool down for thirty minutes before putting on the toppings. In another bowl combine 1 cup of sour cream with 2 tablespoons of sugar and 1/2 teaspoon of vanilla extract, then pour it into your cheesecake making sure to let it coat the entire surface area.

Refrigerate your gingerbread cheesecake for at least an hour before serving. Do not forget to decorate and/or add any desired toppings (crushed cinnamon sticks, raspberries, strawberries, gingerbread cookies etc.)!

Enjoy your homemade gingerbread cheesecake!

Substitutions and Variations

 Who says you can't have your cake and eat it too? This gluten-free gingerbread cheesecake is proof you can.
Who says you can’t have your cake and eat it too? This gluten-free gingerbread cheesecake is proof you can.

Now, if you are feeling experimental, here are a few substitutions and variations that you can try in this gingerbread cheesecake recipe. First things first, if you want to make this recipe vegan, swap out the cream cheese and sour cream with vegan alternatives to create a vegan gingerbread cheesecake.

For the crust, instead of using graham crackers you can use finely blended gingerbread cookies to make a crust with a stronger gingerbread flavor. Additionally, if you want a nut-free option for the crust, use a blend of oats and hazelnuts as the base.

If you have dietary restrictions concerning sugar, don’t let that stop you from enjoying this delightful dessert. Try using coconut sugar or maple syrup instead of refined white sugar to sweeten the cheesecake. You may also replace the molasses with blackstrap molasses or honey for an alternative sweetener.

For those looking for low-carb or keto-friendly options, swap out the molasses for apple sauce and use coconut oil in place of butter to create a less calorific version of this recipe. Keep in mind that this substitution will affect both the flavor and texture of the cheesecake to some extent – it may come out less rich compared to its original counterpart but is worth trying nonetheless!

This gingerbread cheesecake is also perfect for making small batches – simply scale down the size of ingredients accordingly!

Remember, feel free to play around with ingredients until your taste buds sing.

Serving and Pairing

 This gingerbread cheesecake is so good, even Santa would skip the milk and cookies for a slice.
This gingerbread cheesecake is so good, even Santa would skip the milk and cookies for a slice.

Now you’ve baked one of the most delicious gluten-free and dairy-free gingerbread cheesecakes that’ll make your tastebuds dance! So, what’s next? Surely, you want to enjoy it to the fullest surrounded by friends, family, or even by yourself with a hot cup of coffee.

But here’s the deal: This buttery cheesecake with a gingerbread crust is irresistible on its own! However, if you wish to take your indulgence to the next level, try pairing it with fresh berries like raspberries, strawberries, or blackberries that offer a lovely fruity contrast to the aromatic warm gingerbread spices. You can also add some whipped cream for extra indulgence.

Another perfect beverage pairing is hot coffee with a dash of cinnamon or nutmeg; it will balance out the sweetness while giving an added richness to your palate. If coffee isn’t your thing, consider mulled wine, apple cider, or even a tall glass of cold milk.

As for presentation, slice it up and serve it on decorative plates that match the holiday season. You can also garnish it with some crumbled gingerbread cookies or powdered sugar for an aesthetic touch.

So there you have it – my serving and pairing recommendations for this delicious gluten-free gingerbread cheesecake. Trust me; it’ll make an excellent addition to your holiday dessert table!

Make-Ahead, Storing and Reheating

 The perfect combination of spicy and sweet: gluten-free gingerbread cheesecake with a warm gingerbread crust.
The perfect combination of spicy and sweet: gluten-free gingerbread cheesecake with a warm gingerbread crust.

Now, just because this Gluten-Free Ginger Bread Cheesecake With a Gingerbread Crust recipe is delicious, it doesn’t mean you have to eat it all in one sitting. Or hey, maybe you do – I won’t judge! But if you want to make it ahead of time for an event or party, or if you have leftovers and want to store them for later, here are some tips.


Preparing ahead of time can save you precious minutes when you need them most. Fortunately, this cheesecake is a great option for making in advance. Simply make the cheesecake according to the recipe instructions and chill it in the refrigerator for up to 2 days before serving. This way, all you have to do is pull it out of the fridge when it’s party time!


If you find yourself with leftovers (lucky you!), storing them properly will help maintain the integrity of the cheesecake until the next day. Leftovers should be covered tightly with plastic wrap or aluminum foil and stored in an airtight container in the refrigerator for up to 3 days.


I know what you’re thinking – can I reheat this cheesecake? The answer is yes! If you prefer your cheesecake warm, preheat your oven to 350°F (175°C) and place the desired amount on a baking sheet or dish tightly wrapped with foil. Bake until heated through, about 10-15 minutes.

So don’t let fear of leftover cheesecake stop you from enjoying this wonderful dessert again and again. Make-ahead, store and reheat using these tips and enjoy this spiced wafer crust treat anytime!

Tips for Perfect Results

 Cheesecake + gingerbread = a match made in heaven. Try it for
Cheesecake + gingerbread = a match made in heaven. Try it for

Now that you have all the ingredients ready and the steps to follow, let’s explore some tips that will guarantee perfect results for your gluten-free gingerbread cheesecake with a gingerbread crust.

1. Cream cheese at room temperature: For a smooth and luscious cheesecake, make sure the cream cheese is at room temperature before mixing it. This will ensure that the cream cheese blends easily with other ingredients and there are no lumps formed.

2. Use parchment paper: Line your baking pan with parchment paper to prevent your gingerbread crust from sticking to the pan, making it easy to slice and serve the cheesecake after baking.

3. Avoid overbaking: Overbaked cheesecakes can turn dry and crumbly. Check for doneness by gently shaking the pan; if the center jiggles slightly, it’s done! Keep in mind that cheesecakes firm up as they cool.

4. Let it cool gradually: After taking out the cake from the oven, resist the urge to cut immediately into it. Instead, let it cool down gradually at room temperature before placing in the refrigerator. This helps avoid cracking or collapsing of the cheesecake due to sudden temperature changes.

5. Decorate with spices: Give your gluten-free gingerbread cheesecake an irresistible touch by sprinkling it with cinnamon or nutmeg before serving. The aroma of these warm spices enhances the flavor profile and makes it more appetizing.

By following these tips, you’ll be able to bake a perfect gluten-free gingerbread cheesecake with a gingerbread crust every time. Now that you have all these expert tips for an impeccable result, put your baking gloves on!

Bottom Line

All in all, this gluten-free gingerbread cheesecake recipe is an absolute must-try for any cheesecake lovers out there. With its aromatic warm gingerbread spices and nutty crust, it’s the perfect dessert for those chilly winter days. Plus, it’s incredibly versatile, making substitutions and variations a breeze. Whether you’re looking for a vegan or refined sugar-free version, this recipe can cater to almost any dietary requirement.

So why not treat yourself and your loved ones to a delicious holiday-themed dessert that won’t disappoint? This gingerbread cheesecake is sure to be a crowd-pleaser, and I guarantee you’ll love every bite.

Gluten Free Ginger Bread Cheesecake With a Ginger Bread Crust

Gluten Free Ginger Bread Cheesecake With a Ginger Bread Crust Recipe

A delicious gluten free reimagination of cheesecake- perfect for any fall or winter party. Excellent for the holiday season but I cook this all year around! I adapted a recipe for Mini gingerbread cheesecakes that I found on Buzzfeed ( but the filing recipe is perfect for a cheesecake you may make at home. I made a gluten free crust from gf ginger bread cookies. No need to change measurements of the filing to adapt to the cheesecake.
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Prep Time 15 mins
Cook Time 3 hrs 30 mins
Course Dessert
Cuisine Gluten-free
Servings 1 Pie
Calories 547.5 kcal


  • 2 (16 ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla (make sure its gluten free)
  • 2 eggs
  • 2 tablespoons molasses
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 30 cookies, of gf ginger snap cookies like mi-del gf ginger snap (roughly One bag)
  • 5 -6 tablespoons butter (for crust)


  • Making the Crust:
  • Note: If you are going to use a springform pan, you can use the exact same recipe for the crust, but you only need to line the base with the crumb-butter and not mold it to the sides of the springform pan. Putting the crumb-butter lined springform pan in the oven at 350 for 7 minutes beforehand is something you can do but not necessary.
  • Preheat the oven to 350 degrees F.
  • Open up your bag of Gluten Free ginger Snaps- I suggest the brand Mi-Del. Pull out 30 cookies (generally the whole bag) and put them either in a food processor or you can place them in a plastic bag and using a rolling pin over the cookies until they are crushed finely.
  • Place the crumbs into a bowl and pour the melted 5-6 tbsp of butter over the crumbs.
  • Mix together and then put the crumb butter at the bottom of a glass pie pan- using the back of a spoon to set the crumb butter to mold against the pie pan. Make sure you choose a pie pan size that is deep enough for the cheesecake to possibly expand as its cooking.
  • Put the pie pan with the crumb butter mold into the oven and let bake for roughly 7 minutes.
  • Once the crumb butter looks like its baked in a bit and is golden, (should be about 7-9 minutes), pull out and let cool. Make sure it is given ample time to cool before putting in the cheesecake filing.
  • For the Filing and Pie:
  • Cool the oven down to 300˚F/150˚C.
  • In a bowl, use beaters to beat cream cheese, sugar, and vanilla until fluffy.
  • Add eggs, one egg at a time. Beat the eggs into the mixture and then add in sour cream.
  • Add in molasses, ground ginger, cinnamon, and nutmeg. Mix inches.
  • Pour the mixture over the cooled gingersnap crust in the pie pan.
  • Bake for 20-25 minutes.
  • Pull the cheesecake out of the oven, let cool, and then place in the refrigerator for at least 3 hours before serving.

Add Your Own Notes


Serving: 130gCalories: 547.5kcalCarbohydrates: 17.5gProtein: 8.7gFat: 50.2gSaturated Fat: 28.6gCholesterol: 198mgSodium: 459.3mgFiber: 0.1gSugar: 15.4g
Keyword < 4 Hours, Cheesecake, Dessert, Free Of...
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