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Gingersnap Cookies & Cream Cheesecake

Servings: 12


  • For the crust:
  • 25 gingersnap cookies finely crushed
  • 3/4 cup rolled oats
  • 1/3 cup yogurt butter melted
  • For the cheesecake:
  • 8 oz 1/3-less-fat cream cheese room temperature
  • 1/2 cup sugar
  • 8 oz nonfat greek yogurt
  • 2 large egg whites
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp baking powder
  • 1 tbsp lemon juice
  • 1 tbsp whole wheat flour
  • 10 gingersnap cookies crushed


  • To make the crust, grind gingersnap cookies in food processor until coarsely chopped, then transfer to separate bowl.
  • Add oats to the food processor and process until a flour-like powder forms. Add to the bowl with the gingersnaps.
  • Melt yogurt butter and combine with crust mixture. Press mixture into bottom of a prepared pan and set aside.
  • To make the cheesecake, preheat the oven to 350F. Cut out a circle with parchment paper and place in the bottom of a springform pan or baking dish. Coat with non-stick cooking spray.
  • Beat cream cheese and sugar on medium-high speed until smooth (about 2-3 minutes).
  • Gradually add in greek yogurt, egg whites, spices, baking powder, lemon juice, and 1 tablespoon of flour. Mix for 3-5 minutes, or 6-10 if beating by hand (or else the texture won't be as light or fluffy).
  • Place gingersnap cookies into a ziplock bag and crush gently using your fingertips or a rolling pin. Fold into cream mixture. Beat until filly incorporated.
  • Fold cheesecake mixture into the pan coated with the crust and bake for 27-30 minutes, or until the center is almost set.
  • Cool to room temperature and chill a few hours in the refrigerator.
  • Smooth top to level with edges and serve with whipping cream and extra gingersnap cookies for garnish.