No-Bake Gingerbread Cookie Cheesecake

Ingredients

• 300 g gingerbread cookies, crushed into crumbs
• 100 g butter, melted
• 500 g mascarpone
• 2 dl heavy cream
• 80 g powdered sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp vanilla extract
• 2 tbsp honey
• 1 pinch salt

Method

1. 1.

   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.

3. 3.

   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.

   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.

7. 7.

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