No-Bake Cheesecake with Gingersnap Crust

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on January 16, 2019

Servings:

12

Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.

Ingredients

1 ½ cups finely ground cookies (8 ounces)
4 tablespoons unsalted butter, melted
1 cup plus 3 tablespoons sugar
2 packages (8 ounces each) cream cheese, room temperature
3 tablespoons fresh lemon juice
½ cup heavy cream, chilled

Directions

Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.