Made with a super simple Gingerbread Coconut Cookie Crust, this delicately spiced no-bake cheesecake is the perfect Fall & Winter treat! Gingerbread Coconut Cookies are packed with melt-in-your-mouth white chocolate chips AND crystalized ginger pieces. They make the PERFECT easy crust. Be sure to grab this limited edition flavor before its gone!

Big thanks @megnmatcha for sharing this recipe with us!

What You'll Need

No-Bake Gingerbread Cheesecake

• 2 bags limited edition Emmy's Gingerbread Coconut Cookies
• 16oz plant-based (or regular) cream cheese
• 1/4 cup molasses (if not sweet enough, add maple syrup to taste)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 16oz coconut whipped topping

Instructions:

- Smash the cookies with a fork. Use a spatula to press them into a 9 inch springform pan, forming a crust. Make sure the crust goes up the sides a little.

- Whip the cream cheese until there are no lumps. Whisk in the molasses, nutmeg, and cloves. Then, gently fold in the coconut whipped topping.

- Pour the filling into the crust and smooth it with a rubber spatula. Let it set in the fridge for at least 6 hours. Release from the pan and serve. Enjoy!

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