Easy No Bake Gingerbread Cheesecake

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Baking & Spices

  • 1 Chocolate pearls
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 tsp Vanilla extract, pure

• Snacks

  • 1 cup Gingersnap cookie crumbs

• Dairy

  • 1/4 cup Butter
  • 1 (10 ounce can Condensed milk, sweetened
  • 16 oz Cream cheese

Found on saltandlavender.com

Description

Ingredients

• 1 cup gingersnap cookie crumbs
• 1/4 cup butter, melted
• 16 ounces cream cheese, room temperature
• 1 (10 ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1.5 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Chocolate pearls for decoration (optional)

Directions

• Line a springform pan with parchment paper (either use pre-cut circles or simply tear off a piece of parchment paper and close the springform pan over it. Cut away excess.
• Grind the gingersnaps using a food processor or place them in a ZipLoc bag and crush them with a rolling pin. Place the crumbs in a bowl and add the melted butter. Using your hands, mix until youve distributed the butter throughout the crumbs. Press the crumbs onto the bottom of the springform pan evenly. Freeze for 20-30 minutes.
• In a large mixing bowl, mix the cream cheese with the sweetened condensed milk (drizzle it in slowly). I used my hand mixer for this. Add in the vanilla and spices and mix until smooth.
• Spoon the mixture on top of the crust and smooth until its even. Refrigerate for at least 4 hours, preferably overnight (I suggest covering it if youre leaving it overnight).