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    Home » Recipes » Desserts

    Published: Oct 8, 2018 · Modified: Dec 17, 2024 by joskitchenlarder · 18 Comments. · This post may contain affiliate links ·

    Easy No Bake Stem Ginger Cheesecake

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Slice of stem ginger cheesecake on a plate.

    This Easy No Bake Stem Ginger Cheesecake is gorgeously creamy, not overly sweet and with lovely hint of warming spice from stem ginger & ginger biscuit base. Fantastic make ahead dessert, perfect for entertaining.

    Stem ginger cheesecake on a board with plums & fresh ginger.

    Cheesecake is one of those desserts which can be either a bit time consuming and tricky or super easy, no faff, throw it together and forget about. My Easy No Bake Stem Ginger Cheesecake (as the name suggests) qualifies as the latter and is simply perfect when make ahead, easy and delicious dessert is being called for.

    Don't get me wrong I simply adore cheesecakes and really don't mind putting a bit of effort in making them. My two all time favourites being this Baked Lemon Curd Cheesecake and Chocolate Marble Cheesecake. However, it's always good to have something effortless yet delicious in one's cheesecake repertoire, don't you think? My stem ginger cheesecake definitely fits the bill!

    You might want to try my super simple and no-bake Vegan Biscoff Cheesecake.   So so good!

    Stem ginger cheesecake on a boars with plums & biscuits.

    Easy No Bake Stem Ginger Cheesecake - serving suggestions

    This cheesecake is all about ginger and its spicy warmth which can be tasted in lovely crunchy ginger biscuit base and little pieces of fragrant stem ginger suspended in cheesecake mixture itself. The spiciness is beautifully contradicted by the creaminess and subtle sweetness of the cheesecake.

    I made this cheesecake around the same time as my Easy Homemade Plum & Chocolate Spread which has since turned out to be my and hubbie's favourite accompaniment to lots of things, including this very dessert. Both flavours marry together in delicious harmony - stem ginger and plums plus chocolate equals heaven! Alternatively, simple plum conserve or even a drizzle of some stem ginger syrup will work here beautifully.

    The most difficult part of making this scrummy dessert is waiting for it to chill so that it's firm enough to serve but I can assure you, it will be well worth it!

    Close up of stem ginger cheesecake.

    How to make Easy No Bake Stem Ginger Cheesecake - Step-By-Step

    Biscuit Base

    • Start with lining the base of your baking tin with some baking parchment.
    • Crush the biscuits in a food processor or by hand until they resemble sand and mix with melted butter.
    • Put the mixture into cake tin and press as evenly as possible to the base of the tin.
    • Put the tin in a fridge for the base to firm up until you're ready with your filling.
    Ginger biscuits in a food processor.
    Ginger biscuits crumbs in a bowl.
    Butter being melted in a small pan.
    Melted butter in a pan.
    Biscuits crumbs & butter combined in a bowl.
    Round cake tin lined with baking paper.
    Ginger biscuit base in a cake tin.

    Cheesecake Filling

    • Whisk double cream using hand held mixer or standing mixer with whisk attachment until it starts to thicken (be careful not to overmix as it will turn into butter).
    • Add sugar and whisk it a bit more. Add cream cheese and gently beat it in with a whisk or simply folding it in using silicone spatula until well combined.
    • Add chopped stem ginger and syrup and fold them in gently.
    • Pour the mixture on top of the biscuit base, smooth out the top and refrigerate until well chilled and firm min 4 hrs.
    • Serve with some more stem ginger and drizzle of the syrup and enjoy!
    Cream cheese mixture in a bowl.
    Pieces of stem ginger on a chopping board.
    Stem ginger being mixed with cream cheese.
    Stem ginger cheesecake filling in a bowl.

    Stem ginger cheesecake in a round cake tin.

    📋 Recipe

    Stem ginger cheesecake on a board with plums & fresh ginger.
    Print Pin
    5 from 8 votes

    Easy No Bake Stem Ginger Cheesecake

    Creamy and not overly sweet cheesecake, with warming spiciness from stem ginger and ginger biscuit base. Delicious make ahead dessert, perfect for entertaining! 
    Course Cake, Dessert, Pudding, Treat
    Cuisine American, British, International
    Keyword cheesecake, ginger, no bake, no bake cheesecake, no bake dessert, stem ginger

    Equipment

    • Round, 20cm/8inch springform cake tin*
    • Food Processor*
    • Stand Mixer*
    • Hand Mixer*
    • Balloon Whisk Attachment*
    Prep Time 20 minutes minutes
    Chilling time 4 hours hours
    Total Time 20 minutes minutes
    Servings 10 servings
    Calories 547kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary

    Biscuit Base

    • 250 g ginger biscuits
    • 100 g unsalted butter

    Cheesecake Filling

    • 600 g full fat cream cheese
    • 300 ml double/heavy cream
    • 75 g stem ginger in syrup chopped
    • 5 teaspoon stem ginger syrup
    • 100 g caster sugar

    Round, 20cm/8inch springform cake tin

    Instructions

    Biscuit Base

    • Start with lining the base of your baking tin with some baking parchment.   
    • Crush the biscuits in a food processor or by hand until they resemble sand and mix with melted butter.
    • Put the mixture into cake tin and press as evenly as possible to the base of the tin.
    • Put the tin in a fridge for the base to firm up until you're ready with your filling.

    Cheesecake Filling

    • Whisk double cream using hand held mixer or standing mixer with baloon whisk attachment until it starts to thicken (be careful not to overmix as it will turn into butter). 
    • Add sugar and whisk it a bit more. Add cream cheese and gently beat it in with a whisk or simply folding it in using silicone spatula until well combined.
    • Add chopped stem ginger and syrup and fold them in gently.
    • Pour the mixture on top of the biscuit base, smooth out the top and refrigerate until well chilled and firm min 4 hrs. 
    • Serve with some more stem ginger and drizzle of the syrup and enjoy!

    Notes

    • Nutritional information is approximate and meant as a guideline only.
    • Feel free to adjust the amount of stem ginger as per your liking. I found the amount in this recipe perfect for our palates. Remember that you can always mix in more but you cannot take away so proceed with caution. 
    • Keep covered in the fridge and eat within 5 days. 
    • Take it out of the fridge half an hour before eating for that extra creaminess! 

    Nutrition

    Nutrition Facts
    Easy No Bake Stem Ginger Cheesecake
    Amount Per Serving (0 g)
    Calories 547 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 24g120%
    Cholesterol 128mg43%
    Sodium 331mg14%
    Potassium 191mg5%
    Carbohydrates 38g13%
    Fiber 0g0%
    Sugar 22g24%
    Protein 5g10%
    Vitamin A 1495IU30%
    Vitamin C 0.2mg0%
    Calcium 100mg10%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published on 8 October 2018 and updated in August 2019 with step by step instructions and improved layout.

    Some more recipes you might enjoy

    Easy Pear and Fresh Ginger Cake

    Gingerbread Brownies

    Ultimate Rocky Road Recipe

    Gluten-Free Orange and Almond Cake

    Pumpkin & Cinnamon Pull Apart Bread

    Slice of stem ginger cheesecake with chocolate spread.

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    Have you tried my Easy No Bake Stem Ginger Cheesecake? Leave a comment at the bottom of this post, I love reading them! You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest

    Pin Easy No Bake Stem Ginger Cheesecake for later!

    Slice of stem ginger cheesecake on a plate.

    I’m linking my Easy No Bake Stem Ginger Cheesecake recipe with the following pages:

    Cook Blog Share hosted this week by Monika at Everyday Healthy Recipes

    Cook Once Eat Twice hosted by Corina at Searching for Spice

    Fiesta Friday hosted by Angie, Liz at Spades Spatulas & Spoons and Deb at Pantry Portfolio

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

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    Reader Interactions

    Comments

      5 from 8 votes (1 rating without comment)

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    1. Jane Whittingham says

      October 25, 2020 at 10:08 am

      5 stars
      I made this last night for a dinner Party with friends. It’s the best cheesecake I’ve ever tasted and also the first one I’ve ever made. So simple to do. I used fresh ginger chopped up and mixed in golden syrup. Delicious 😋

      Reply
      • joskitchenlarder says

        October 25, 2020 at 10:34 am

        Hi Jane, Thank you so much for your lovely comment. I'm so pleased you found it simple to make and most of all tasty! 🙂

        Reply
    2. Angela / Only Crumbs Remain says

      October 31, 2018 at 1:20 pm

      5 stars
      Mmmm, I was only saying to hubby the other day that I really fancied a cheesecake Jo - this one perfectly fits the bill - super easy to make and absolutely yummy too! Thankyou so much for taking #BakingCrumbs forward now that I've decided to hang up my blogging apron Jo 🙂 xx

      Reply
      • joskitchenlarder says

        October 31, 2018 at 1:26 pm

        Thank you so much Angela! 🙂 It's been an absolute pleasure sharing #BakingCrumbs with you and it won't be the same without you, that's for sure! Thank you for trusting me with it going forward! xx

        Reply
    3. Liz says

      October 15, 2018 at 7:55 pm

      This looks super delicious, I've pinned it. There is a jar of ginger syrup in my pantry and candied ginger is a favorite. Thanks for bringing it to FF.

      Reply
      • joskitchenlarder says

        October 16, 2018 at 8:12 am

        Aw thank you Liz, I'm glad you like the recipe! Stem ginger in this cheesecake really shines through and is soo good!

        Reply
    4. Judith A. Graber says

      October 14, 2018 at 10:17 pm

      How interesting - ginger stem in syrup! Never heard of this... I will have to use my librarian/teacher search skills to look into this "new ingredient". I love ginger so I am sure your recipe will open up new info. I always appreciate learning about new ingredients even at my age.

      Reply
      • joskitchenlarder says

        October 15, 2018 at 7:02 pm

        Stem ginger is simply ginger chunks preserved in sugary syrup. In the UK it is widely available in supermarkets and is popular in sweet bakes but savoury dishes too. If you love ginger you will love its sticky preserved version. 🙂

        Reply
    5. Kat (The Baking Explorer) says

      October 12, 2018 at 9:12 am

      5 stars
      This looks gorgeous Jo and I adore the flavours. I bet the spicy ginger is perfect with the creamy cheesecake!

      Reply
      • joskitchenlarder says

        October 15, 2018 at 6:50 pm

        Thanks Kat! Spicy ginger and mellow creaminess of cream cheese and cream go so well here. Definitely meant to be! 🙂

        Reply
    6. Michelle Frank | Flipped-Out Food says

      October 11, 2018 at 9:29 pm

      5 stars
      I am such a huge fan of cheesecake. In fact, I have been known to make it FOR MYSELF (this is usually connected to a pity party after an especially hard week, almost certainly involving a glass of wine!). My cheesecake is so hard to make, though, so I can't wait to try your faff-free recipe! Plus, the two layers of ginger flavor (ginger biscuit crust, HELLO?!) are just brilliant!

      Reply
      • joskitchenlarder says

        October 15, 2018 at 6:48 pm

        Thanks Michelle! 🙂 Definitely cannot beat the cheesecake when it comes to making one feel better. I always thought that baked cheesecakes (which can be a tad labour intensive) are my favourite kind but having tried no bake variety and this one in particular with ginger flavours galore, I think I'm equally fond of both lol!

        Reply
    7. Eb Gargano | Easy Peasy Foodie says

      October 11, 2018 at 7:46 pm

      5 stars
      This looks gorgeous! I love the no bake part 😀 I actually make something rather similar - with ginger biscuits as the base, but lime in the 'cheese' part rather than stem ginger. Must try this version though - sounds lovely!! Eb x

      Reply
      • joskitchenlarder says

        October 11, 2018 at 8:06 pm

        Thank you Eb! 🙂 I must admit I think I have baked more cheesecakes than made no bake ones but every time I go for a no bake version I tell myself I really must make it more often. They are sooo easy, creamy and delicious, there is really no excuse not to! 🙂 Love the sound of ginger and lime by the way! x

        Reply
    8. Corina Blum says

      October 10, 2018 at 5:41 am

      5 stars
      I love anything with ginger and this looks so creamy and delicious! It's perfect for autumn. Thanks for sharing with #CookOnceEatTwice!

      Reply
      • joskitchenlarder says

        October 10, 2018 at 8:18 am

        Thank you Corina! I know ginger and autumn definitely go hand in hand! 🙂 x

        Reply
    9. Monika Dabrowski says

      October 09, 2018 at 9:17 pm

      5 stars
      Looks amazing and sounds like a great autumn dessert (ginger always reminds me of autumn)! Thanks for linking up with #CookBlogShare

      Reply
      • joskitchenlarder says

        October 10, 2018 at 8:23 am

        Thank you Monika! I love ginger in all shape and forms and it definitely has got autumn written all over it! 🙂

        Reply

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