Can I tell you a secret? Cheesecake recipes often intimidate me. When I’m looking for new recipes to try and see a beautiful cheesecake pictured, only to find out there’s 10+ ingredients and a zillion steps to make it happen, I give up. As much as I love to cook, I can’t help it…I want EASY recipes. That’s what I love about today’s Easy Gingerbread Cheesecake Dessert recipe. It’s so simple to make and has become a holiday family favorite for us.
The recipe I’m sharing with you today is one of a few cheesecake recipes I’ve grown to love over the years. I discovered this recipe on the back of a gingerbread cookie mix pouch years ago and it’s become a holiday staple for us ever since. With a gingerbread cookie base and an easy no-bake cheesecake topping, it’s so easy to prepare but leaves nothing out when it comes to taste.
Here is what you will need for this recipe:
- 1 pouch of Gingerbread Cookie Mix (plus ingredients listed on package)
- 14 oz can of Sweetened Condensed Milk
- 8 oz Cream Cheese, softened
- 1/3 cup Lemon Juice
- 8 oz container of Cool Whip
Here is how you make this recipe:
- Mix gingerbread cookie dough as directed on package.
- Press into a greased 13 x 9 pan.
- Bake until done for 8-10 minutes at 350 degrees.
- Mix sweetened condensed milk, cream cheese and lemon juice until smooth.
- Fold in Cool Whip.
- Spread over cooled cookie base and chill for 1 hour before serving.
I typically make my Easy Gingerbread Cheesecake Dessert the day before I plan to serve it, because this dessert is like me and gets better with age. A day in the fridge allows it to set perfectly, then your family can devour it in one sitting. I won’t even judge because I know how truly tasty this dessert is. Print out the recipe below so you can enjoy it this holiday season!
Easy Gingerbread Cheesecake Dessert
Ingredients
Ingredients1 pouch of Gingerbread Cookie Mix (plus ingredients listed on package)
- 14 oz can of Sweetened Condensed Milk
- 8 oz Cream Cheese softened
- 1/3 cup Lemon Juice
- 8 oz container of Cool Whip
Instructions
- Mix gingerbread cookie dough as directed on package.
- Press into a greased 13 x 9 pan.
- Bake until done for 8-10 minutes at 350 degrees.
- Mix sweetened condensed milk, cream cheese and lemon juice until smooth.
- Fold in Cool Whip.
- Spread over cooled cookie base and chill for 1 hour before serving.
Oh man, that looks delicious and you are right about the ingredient list being manageable!
Thanks, Carlee!! It’s super easy, and super delicious!