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Stem ginger cheesecake on a board with plums & fresh ginger.
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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
Prep Time 20 minutes
Chilling time 4 hours
Total Time 20 minutes
Servings 10 servings
Calories 547kcal
Author Jo Allison

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 teaspoon stem ginger syrup
  • 100 g caster sugar

Round, 20cm/8inch springform cake tin

    Metric - US Customary

    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

    Serving: 0g | Calories: 547kcal | Carbohydrates: 38g | Protein: 5g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 128mg | Sodium: 331mg | Potassium: 191mg | Fiber: 0g | Sugar: 22g | Vitamin A: 1495IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 1.8mg