No Bake Gingerbread Cheesecake Pressure Cooker Recipe
A festive no-bake gingerbread cheesecake made easy in the pressure cooker—creamy, spiced, and holiday-ready with no oven required!
Equipment
- 1 Mixing bowl Medium
- 1 Electric mixer Hand or stand mixer
- 1 Pressure cooker With steamer rack
Ingredients
Main ingredients
- 1 ½ cups gingersnap cookie crumbs made in a food processor (150 grams)
- 2 tablespoons dark brown sugar 30 grams
- 5 tablespoons salted butter melted (70 grams, add ¼ teaspoon salt if unsalted butter)
- 1 ½ cups heavy whipping cream cold, 320 grams
- 1 ¼ cups powdered sugar 151 grams
- 24 oz cream cheese 3 bricks, full fat, room temp and soft to the touch
- ⅓ cup molasses unsulphured (104 grams)
- 1 teaspoon vanilla extract plus extra for whipped cream topping
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
Instructions
Instructions
- Mix gingersnap cookie crumbs, brown sugar, and melted butter in a medium bowl. Press this mix into the bottom of your small serving cups to form a crust. Set aside.
- Use an electric mixer to whip 1 ½ cups cold heavy cream until stiff peaks show up. Put it aside.
- Beat cream cheese in a large bowl till it’s really smooth and creamy. No lumps, ok?
- Add powdered sugar, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves to the cream cheese. Beat that till the mix is silky and well combined.
- Gently fold in the whipped cream in two parts. Take your time so the texture stays light and fluffy.
- Spoon or pipe this luscious cheesecake mixture over your prepared crusts in the cups.
- Pop the cups into your pressure cooker on the rack with 1 cup of water below. Seal the lid, bring to pressure, let cook for about 20 minutes.
- Use natural release for 10 minutes, then quick release.
- Chill in fridge 2 to 3 hours before serving.
Notes
Chill for at least 2 hours before serving. Store leftovers in fridge up to 5 days. Freeze without whipped cream topping for up to 1 month.