Gingerbread cookie cake

An easy icebox cake recipe perfect for Summer festivities. Top with your favourite seasonal fruits for a real Aussie Christmas without the sugar!
makes 12 serves
prep 40 mins
refrigerate 12 hours
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Gingerbread cookie cake


  • 2 x Noshu 98% Sugar Free Choc Chip Cookie Mix
  • 2 x large eggs, beaten
  • 3 tbsp butter
  • 1 tbsp ground ginger
  • 1 tbsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 750 ml thickened cream
  • 250 g block cream cheese, softened
  • 2 tbsp powdered natural sweetener (we used Whole Earth Icing Sugar Replacement)
  • 2 punnets fresh raspberries
  • 1 x pack Noshu 95% Sugar Free Milk Chocolate Melts (for decoration)


Preheat the oven to 140°C fan forced and line 2 cookie trays with baking paper.


  1. Melt butter and allow to cool slightly.
  2. In a mixing bowl, combine both cookie mixes with melted butter, eggs, ginger, cinnamon, allspice and cloves using a fork or spatula.
  3. Using your hands, work the mixture until it comes together to form a smooth dough.
  4. Divide and roll the dough into 24 evenly sized balls. Place on the lined baking trays, allowing 5cm between each for cookies to spread. Lightly flatten each cooking with the palm of your hand.


  1. Bake for 20 minutes until cookies are lightly golden brown. Remove from the oven and allow them to cool for 2 minutes on the tray before transferring them onto the bench (keeping cookies on baking paper until completely cooled).


  1. Add cream cheese to a large bowl, then, using an electric mixer, beat cream cheese until fluffy. Add powdered sweetener and beat until smooth.
  2. Add cream and beat until soft peaks form.


  1. Spread a thin layer of whipped cream mixture on your serving plate. Arrange 7 cookies side by side in a circle, placing 1 cookie in the center. Spread a layer of whipped cream on top, and top with another layer of cookies (alternating so the cookies aren’t placed directly on top).
  2. Repeat until you have three layers, ending with whipped cream.
  3. Arrange raspberries on top of cream and refrigerate for at least 12 hours allowing the cookies to soften.


Grate chocolate melts on top to decorate and slice into desired serving sizes.


Store refrigerated in an airtight container for up to 2 days.


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