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Gingerbread man cheesecake recipe

49 ratings

Delve into this Christmassy cheesecake with its crunchy base, smooth creamy filling, spiced layer and lots of cute gingerbread men too. A dusting of nutmeg tops the finished dessert but you could use cinnamon or mixed spice instead. See method

Serves 16
Takes 25 mins plus chilling
346 calories / serving
Vegetarian

Ingredients

80g unsalted butter, melted
200g digestive biscuits
560g soft cheese
100g icing sugar
300ml double cream
1 tsp ground ginger
1 tsp mixed spice
½ tsp ground cinnamon
½ orange, zest finely grated
100ml whipping cream
8-10 mini gingerbread men
pinch ground nutmeg, optional

Each serving contains

Energy
1435kj
346kcal 17%
Fat
28g 40%
Saturates
18g 88%
Sugars
11g 12%
Salt
0.3g 5%

of the reference intake
Carbohydrate 18.8g Protein 3.3g Fibre 1.3g

Method

Lightly grease a 20cm loose bottom or spring form cake tin with a little of the melted butter and line the bottom and sides with nonstick baking paper.
Blitz the digestives to crumbs in a food processor, then stir in the remaining melted butter until combined. Transfer to the prepared tin and spread over the base, pressing down with the back of a spoon to pack it down and level. Chill in the fridge for 30 mins or freezer for 15 mins, until set.
Whisk the soft cheese and icing sugar together in a large mixing bowl using a handheld electric whisk until well combined, then whisk in 300ml double cream until it just reaches soft peaks.
Remove a quarter of the mixture to another bowl and add the spices and orange zest to the bowl, whisking until just combined. Spread the plain mixture over the base , then carefully spread the gingerbread mix over the top. Set in the fridge for 6 hrs or best overnight.
When ready to serve, whisk the whipping cream until stiff peaks form and pipe swirls around the cheesecake. Stand a mini gingerbread man up against each swirl, then sprinkle with a little nutmeg, if using. Keep in the fridge for up to 3 days.

See more Christmas recipes