Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes No-Bake Cheesecake with Gingersnap Crust 5.0 (1) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 16, 2019 Rate PRINT Share Close Servings: 12 Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices. Ingredients 1 ½ cups finely ground cookies (8 ounces) 4 tablespoons unsalted butter, melted 1 cup plus 3 tablespoons sugar 2 packages (8 ounces each) cream cheese, room temperature 3 tablespoons fresh lemon juice ½ cup heavy cream, chilled Directions Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined. Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes. Cook's Notes We used gingersnaps for a slightly spicy crust. Graham crackers, butter cookies, or chocolate sandwich cookies would all make fine substitutes. Originally appeared: Martha Stewart Living, May 2004 Rate It PRINT