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.
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!
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!
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.
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!
Easy No Bake Stem Ginger Cheesecake
Equipment
Ingredients
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 tsp 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
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
Gluten-Free Orange and Almond Cake
Pumpkin & Cinnamon Pull Apart Bread
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Angela / Only Crumbs Remain says
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
joskitchenlarder says
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
Liz says
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.
joskitchenlarder says
Aw thank you Liz, I’m glad you like the recipe! Stem ginger in this cheesecake really shines through and is soo good!
Judith A. Graber says
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.
joskitchenlarder says
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. 🙂
Kat (The Baking Explorer) says
This looks gorgeous Jo and I adore the flavours. I bet the spicy ginger is perfect with the creamy cheesecake!
joskitchenlarder says
Thanks Kat! Spicy ginger and mellow creaminess of cream cheese and cream go so well here. Definitely meant to be! 🙂
Michelle Frank | Flipped-Out Food says
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!
joskitchenlarder says
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!
Eb Gargano | Easy Peasy Foodie says
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
joskitchenlarder says
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
Corina Blum says
I love anything with ginger and this looks so creamy and delicious! It’s perfect for autumn. Thanks for sharing with #CookOnceEatTwice!
joskitchenlarder says
Thank you Corina! I know ginger and autumn definitely go hand in hand! 🙂 x
Monika Dabrowski says
Looks amazing and sounds like a great autumn dessert (ginger always reminds me of autumn)! Thanks for linking up with #CookBlogShare
joskitchenlarder says
Thank you Monika! I love ginger in all shape and forms and it definitely has got autumn written all over it! 🙂