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Gingerbread man cheesecake recipe

Gingerbread man cheesecake recipe

32 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​
  • 334 calories / serving
  • Vegetarian


  • 80g unsalted butter, melted
  • 200g digestive biscuits
  • 560g Philadelphia cream 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

Perfect with:

Philadelphia Cream Cheese Family PackSmooth, creamy and ever so versatile; a must on your Christmas shopping list Philadelphia Cream Cheese Family Pack
Smooth, creamy and ever so versatile; a must on your Christmas shopping list
Shop ingredients

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    17g 84%
  • Sugars

    11g 13%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 19g Protein 3.5g Fibre 0.8g


  1. 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.​ ​ 
  2. 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.​ ​ 
  3. Whisk the Philadelphia cream 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.​ ​ 
  4. 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.​ ​ 
  5. 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.​ ​

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