Gingerbread Cotswolds Cream Liqueur Cheesecake

If you’re looking for a stunning dessert that captures the magic of Christmas, this Gingerbread Cream Liqueur Cheesecake is the perfect recipe! The no-bake cheesecake is flavoured with a generous measure of Cotswolds Cream Liqueur for a wonderfully silky texture and a warm and boozy kick. It sits on a buttery, gingerbread biscuit base offering a welcome crunch in every bite. It’s decorated with white chocolate snow, gingerbread biscuits and frosted rosemary trees, to create a wow-factor cheesecake that’s sure to bring smiles all around.

This recipe is created in partnership with Cotswolds Distillery. I only recommend products that I personally love, use and trust!

Ingredients for this Gingerbread Cream Liqueur Cheesecake

• Gingersnaps or gingerbread biscuits: Provides a lovely ginger spiced base with just the right amount of crunch.
• Unsalted butter: Melted butter binds the biscuit base together and adds a rich, buttery flavour.
• Full-fat cream cheese: The star of the cheesecake filling, cream cheese gives it a smooth, creamy texture that’s rich without being overly heavy. Make sure you use full-fat cream cheese like Philidelphia Original.
• Icing sugar: Dissolves easily into the cream cheese to sweeten the cheesecake. Also known as powered sugar.
• Cotswolds Cream Liqueur: This luxurious liqueur brings the festive butterscotch flavour and adds a warm, boozy kick that elevates the gingerbread cheesecake. Our gift to you… use code: JESSIEBAKES15 to get 15% off your Cream Liqueur on the Cotswolds Distillery’s Website (until 11am on 31^st January 2025).
• Double cream: Whipped double cream adds airiness and lightness to the filling, balancing the dense cream cheese with its fluffy texture. Also known as heavy cream or whipping cream.
• Grated white chocolate (for decoration): Adds a sweet, creamy flavour and beautiful snow-like appearance on top of the cheesecake.

Prepare the Gingerbread Biscuit Base

For this no-bake biscuit base, start by blitzing the ginger biscuits in a food processor or blender until they form fine crumbs. If you don’t have a food processor, simply pop the biscuits into a zip-top bag and give them a good bash with a rolling pin. Once you’ve got your crumbs, stir them together with the melted butter until everything is well combined. Press the mixture firmly into the base of your springform tin, creating an even layer. To set the base quickly, pop it into the freezer for about 10–15 minutes while you prepare the cheesecake filling.

Make the Cream Liqueur Cheesecake

In a large bowl, beat the cream cheese and icing sugar with an electric mixer until smooth. Pour in the Cotswolds Cream Liqueur and beat well to incorporate. In a separate bowl, whip the double cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth. This technique will guarantee the gingerbread cheesecake is thick, fluffy and set properly.

Combine and Chill

Spoon the cheesecake filling over the biscuit base and spread it out evenly. It’s best to do this in two stages to make sure is compact. Tightly cover the tin with clingfilm and place in the fridge for at least 4 hours, or preferably overnight, to allow the cheesecake to set perfectly.

Decoration Ideas for your Gingerbread Cheesecake

Once your cheesecake has set, it’s time to transform it into a festive gingerbread masterpiece! Start by carefully removing it from the springform tin, peeling off the baking paper on the bottom, and placing it on a serving plate or cake stand. Run an icing spatula or spoon around the outside to smooth out the cheesecake layer and neaten it up. Generously sprinkle grated white chocolate over the top, creating a snowy layer. For a whimsical touch, decorate with frosted rosemary sprigs resembling little Christmas trees, and arrange your gingerbread biscuits on top. Recipe links to both of these decorations are in the main recipe below, and here is the link to those adorable mini gingerbread men.

Gingerbread Cotswolds Cream Cheesecake

If you’re looking for a stunning dessert that captures the magic of Christmas, this Gingerbread Cream Liqueur Cheesecake is the perfect recipe! The no-bake cheesecake is flavoured with a generous measure of Cotswolds Cream Liqueur for a wonderfully silky texture and a warm and boozy kick. It sits on a buttery, gingerbread biscuit base offering a welcome crunch in every bite. It's decorated with white chocolate snow, gingerbread biscuits and frosted rosemary trees, to create a wow-factor dessert that's sure to bring smiles all around.

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Prep: 30 minutes minutes

Chill Time: 4 hours hours

Total: 4 hours hours 30 minutes minutes

Servings: 12

Equipment

• Electric Mixer
• 8inch Springform Baking Tin

Ingredients

For the ginger biscuit base:

• 300 grams Gingersnap or gingerbread biscuits
• 120 grams Unsalted butter

For the Cotswolds Cream Liqueur cheesecake:

• 600 grams Full-fat cream cheese I use Philadelphia Original Cream Cheese
• 150 grams Icing sugar
• 150-200 millilitres (depending on your preference) Cotswolds Cream Liqueur Our gift to you… use code: JESSIEBAKES15 to get 15% off your Cream Liqueur on the Cotswolds Distillery's Website (until 11am on 31^st January 2025).
• 300 millilitres Double cream

For the decoration:

• 50 grams White chocolate grated
• Gingerbread men/mini houses/trees either shop-bought or you can make your own using my easy gingerbread recipe
• Frosted rosemary trees find out how to make them in this recipe post

Instructions

Start by making the ginger biscuit base:

• Line the base of a deep 8inch springform tin with baking paper.
• Measure the butter into a glass bowl and microwave for 30-60 seconds or until melted. Stir and set aside to cool.
  300 grams Gingersnap or gingerbread biscuits, 120 grams Unsalted butter
• Blitz the ginger biscuits in a blender or food processor (or bash with a rolling pin) into fine crumbs. Pour into the melted butter and mix to combine.
• Press the biscuit mixture into the base of the tin. It should be firm and compact. Pop in the freezer to chill.
  

Make the Cotswolds Cream Liqueur cheesecake:

• Using an electric mixer, whisk the cream cheese, icing sugar and Cotswolds Cream Liqueur in a large mixing bowl until smooth and combined.
  600 grams Full-fat cream cheese, 150 grams Icing sugar, 150-200 millilitres (depending on your preference) Cotswolds Cream Liqueur
• In a separate bowl, whisk the double cream until it reaches thick stiff peaks (this will take about 4-5 minutes). Fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
  300 millilitres Double cream
  
• Spread the cheesecake mixture over the biscuit base and smooth out the top. Cover with clingfilm and place in the fridge for at least 4 hours or overnight for best results.
  

Decorate just before serving:

• Carefully release the cheesecake from the baking tin and peel off the baking paper on the bottom. Place on a festive serving plate or cake stand and run an icing spatula or spoon around the outside of the cheesecake layer to neaten it up.
• Sprinkle the grated white chocolate all over the top of the cheesecake and arrange the gingerbread decorations on top. Serve and enjoy!
  50 grams White chocolate, Gingerbread men/mini houses/trees, Frosted rosemary trees
  

Video

Notes

Your Gingerbread Cream Liqueur Cheesecake can be stored in the fridge for 1-2 days, making it an excellent make-ahead dessert for your Christmas feasts.