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No-Bake Christmas Oreo Lasagna Recipe

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4.8 from 9 reviews

This Gingerbread Cheesecake is a festive twist on classic cheesecake, featuring a spiced molasses-infused crust and a creamy cheesecake filling rich with warming gingerbread spices. Topped with a luscious maple cream cheese frosting, it's perfect for holiday celebrations or any cozy occasion.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup dark brown sugar
  • 2 tbsp unsalted butter, melted
  • 2 tbsp molasses
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice

Cheesecake Filling

  • 32 oz cream cheese, softened
  • 3 eggs, room temperature
  • 3/4 cup dark brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup molasses
  • 1/4 cup sour cream
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice

Frosting

  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 3 tbsp maple syrup
  • 1/2 tsp maple extract (optional)
  • 3/4 cup powdered sugar

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly. Prepare a large roasting pan that can fit the springform pan with room to spare. Wrap the outside of the springform pan with heavy-duty aluminum foil from bottom up to the sides to prevent water leaks during the water bath.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, dark brown sugar, molasses, melted butter, ground ginger, nutmeg, cinnamon, and allspice. Stir well to incorporate. Grease the springform pan with cooking spray, then press the crumb mixture evenly onto the bottom and slightly up the sides to form the crust.
  3. Prepare Cheesecake Filling: Using an electric mixer, beat the softened cream cheese on medium-high speed until smooth and fluffy, about 1-2 minutes. Scrape the bowl sides and bottom, then beat in dark brown sugar until combined. Add eggs one at a time, beating each until smooth and scraping the bowl as needed.
  4. Add Flavorings and Thickeners: Mix in molasses, sour cream, heavy whipping cream, and vanilla extract. Lower mixer speed and gradually blend in ground cinnamon, ginger, nutmeg, allspice, and cornstarch. Scrape the bowl again to ensure full integration.
  5. Assemble Cheesecake: Pour the batter into the prepared springform pan over the crust and spread evenly.
  6. Bake with Water Bath: Place the large roasting pan in the oven and carefully set the springform pan inside it. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 85 minutes. After baking, turn off the oven, open the oven door halfway, and let rest for 10-15 minutes.
  7. Cool and Chill: Remove the cheesecake from the oven and remove foil. Let rest on the counter for 10 minutes, then run a butter knife around the edges to loosen. Cool an additional hour, cover with plastic wrap, and refrigerate at least 6 hours or overnight for best results.
  8. Prepare Frosting: Soften cream cheese about 30-45 minutes while keeping heavy whipping cream cold. Beat cream cheese and powdered sugar on medium-high speed for about a minute using a whisk attachment. Slowly pour in cold heavy whipping cream while mixing, then add maple syrup and maple extract if using. Beat until stiff peaks form.
  9. Decorate: Transfer frosting to a piping bag fitted with a decorative tip and frost the chilled cheesecake. Decorate as desired and serve.

Notes

  • Be sure to use room temperature cream cheese and eggs for the smoothest filling texture.
  • Wrapping the pan with aluminum foil prevents water from seeping into the crust during the water bath baking.
  • If maple extract is unavailable, simply omit it; the maple syrup provides enough flavor.
  • For best slicing results, chill the cheesecake overnight to fully set.
  • You can substitute graham cracker crumbs with ginger snap cookie crumbs for an extra spicy crust.

Find it online: https://lovelycooks.com/no-bake-christmas-oreo-lasagna-recipe/