No-Bake Gingerbread Cookie Cheesecake

Method

1. 1
   • gingerbread cookies300 g
   • butter100 g
   • salt1 pinch

   Make the cookie crumb base — Crush the gingerbread cookies into fine crumbs and mix with the melted butter and a pinch of salt until evenly coated.

2. 2

   Press and chill the crust — Press the crumb mixture firmly into the base of a springform tin lined with baking paper, reserving 2 tablespoons of crumbs for garnish. Chill in the fridge for 15 minutes.

   ⏱15 min
3. 3
   • mascarpone500 g
   • powdered sugar80 g
   • ground cinnamon1 tsp
   • ground ginger½ tsp
   • vanilla extract1 tsp
   • honey2 tbsp

   Whisk the mascarpone filling — In a large bowl, whisk the mascarpone with the powdered sugar, cinnamon, ground ginger, vanilla extract and honey until smooth.

4. 4
   • mascarpone500 g
   • heavy cream2 dl

   Fold in the whipped cream — In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture until light and airy.

5. 5

   Spread the filling — Spread the filling evenly over the chilled crust and smooth the top with a spatula.

6. 6

   Chill until fully set — Cover and refrigerate for at least 6 hours, or overnight, until fully set.

   ⏱6 hr
7. 7
   • gingerbread cookies300 g

   Unmold and garnish — Release the cheesecake from the tin, scatter the reserved gingerbread crumbs on top and slice to serve.