Gingerbread Cheesecake
Enjoy the holiday spirit with my vegan gingerbread cheesecake. This may be one of the most insanely good desserts I’ve ever made!
For more festive plant-based recipes, check out my Christmas eBook here!
Ingredients:
Base
300g vegan gingernuts*
200g vegan butter, melted*
Filling
700g vegan cream cheese, softened at room temperature
2/3 cup icing sugar
1 tsp vanilla extract
2 tsp ground ginger
1/2 tsp cinnamon
250ml vegan whipping cream*
crumbled vegan gingernut biscuits, for topping
vegan whipped cream, for topping
* You can find accidentally vegan gingernut biscuits at most supermarkets.
*The best brand of vegan butter for this recipe is Naturli Vegan Block or any butter with a base of coconut oil as this helps it to set. Alternatively, use 150g vegan margarine and 50g melted coconut oil.
* My favourite is Flora Plant Cream or Nature’s Charm Coconut Whipping Cream
Method
For the crust, blitz vegan gingernuts until fine, then add melted butter. Combine until the mixture holds together. Line the base of a cake tin with baking paper for easy removal and grease the sides of the tin. Press the biscuit and butter mixture evenly into the base of the tin. Place it in the fridge while you prepare the filling.
Beat softened cream cheese until smooth. Consider using a food processor for firmer vegan cream cheese. Add sugar, vanilla, and spices, mixing until well combined. In a separate bowl, whip the vegan cream until mostly thickened, then fold it into the cream cheese mixture. Continue beating until the filling is thick, creamy, and thoroughly combined.
Pour the cream cheese filling onto the biscuit base in the cake tin, spreading it evenly. Refrigerate the cheesecake overnight to set.
The next day, gently slide a thin knife around the edges to detach the filling from the cake tin. Carefully remove the cheesecake from the tin. Top with vegan whipped cream and crumbled biscuits for decoration.
