No-Bake Brown Sugar Cheesecake with Spiced Pears
Make this no-bake cheesecake for Thanksgiving this year! Your guests will love the creamy brown sugar filling, and the gingersnap crust and spiced pear cranberry topping will steal the show! Easy, make-ahead recipe.
Prep Time25 minutes mins
Cook Time5 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: no-bake brown sugar cheesecake with spiced pears
Servings: 4 (doubles easily)
Calories: 556kcal
For the Spiced Pear Topping
- 2 fresh pears (choose a firm variety such as Bartlett or D'Anjou)
- 1 tablespoon unsalted butter
- 1/3 cup fresh cranberries
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons lemon zest (zest of half a lemon)
For the Brown Sugar Cheesecake
- 3/4 cup gingersnap crumbs (about 9 cookies, ground in the food processor)
- 6 ounces cream cheese, softened
- 1/4 cup brown sugar, loosely packed
- 1 cup heavy cream, cold
To Make the Spiced Pear Topping:
Peel and core the pears, and dice into 1/2-inch pieces.
Heat a small skillet with the butter, then add the pears, cranberries, sugar, ginger, and lemon zest, and cook on medium-high heat, stirring occasionally, until the pears are softened slightly and the cranberries are just beginning to burst.
Cool completely.
To Make the Brown Sugar Cheesecake:
Divide the gingersnap crumbs equally between 4 small jars.
Place the cream cheese and brown sugar in a large mixing bowl and cream together until fluffy.
Using the whip attachment, slowly drizzle the cold cream in while whipping on medium speed.
When all the cream has been added, turn the speed up to medium-high and whip until the mixture holds firm peaks.
Layer the mixture over the gingersnap crumbs, and top with the spiced pear topping.
Calories: 556kcal | Carbohydrates: 43g | Protein: 5g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 136mg | Sodium: 270mg | Potassium: 195mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1533IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg