No-Bake Cinnamon and Gingerbread Cheesecake
Filled with warming spices such as cinnamon and ginger, this festive no-bake vegan gingerbread cheesecake encapsulates all the best flavours of Christmas. With a lusciously creamy spiced cheesecake filling sitting atop a crunchy Biscoff base, it’s the perfect way to finish off your vegan Christmas dinner.
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This festive no-bake vegan gingerbread cheesecake might be simple to make, but each bite will fill you with holiday cheer thanks to its complex blend of warming spices.
Christmas is a busy time of year for many, and the last thing you want to do is spend hours creating an elaborate dessert. Thankfully, this vegan gingerbread cheesecake couldn’t be simpler to make.
To make it, add Biscoff cookies and pulse into a fine crumb mixture. Then, pour in the melted butter and pulse again until the ingredients are combined. Once you’ve pressed the mixture into your cheesecake tin, it’s time to get started on the topping.
Next, add the vegan cream cheese and icing sugar to a mixer and whip until you have a smooth mixture with no lumps. Finally, add the spices and whipping cream and blend until you have a smooth, creamy filling that’s as light and fluffy as snow.
Once you’ve topped the Biscoff base with the vegan cheesecake filling, leave the cheesecake to set for at least 4 hours before serving.
If you want to make this vegan Christmas cheesecake even more spectacular, you can top it with homemade vegan gingerbread men and Biscoff spread swirls.
Total Time: 4 hours 30 minutes
Prep Time: 30 minutes, plus resting
Servings: 12
Rating:
Total Time: 4 hours 30 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the base:
- 25 25 g Biscoff cookies
- 10 10 g melted vegan butter
- For the cheesecake filling:
- 56.25 56.25 g vegan cream cheese, at room temperature
- 12.5 12.5 g vegan icing (confectioner's) sugar
- 10.416666666667 10.416666666667 g melted refined coconut oil, cooled
- 29.166666666667 29.166666666667 g vegan whipping cream
- 0.083333333333333 0.083333333333333 Tbsp ground ginger
- 0.16666666666667 0.16666666666667 tsp ground cinnamon
- 0.041666666666667 0.041666666666667 tsp ground nutmeg
- To decorate:
- homemade or store-bought vegan gingerbread cookies
- vegan whipping cream
- Biscoff spread
Method
- To prepare the base, line a 20cm (8in) springform or loose-bottom cake pan with baking paper.
- Add the cookies to a food processor and pulse until they form fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of the cake pan.
- For the filling, add the cream cheese and icing sugar to a large bowl (if using a hand mixer) or bowl of a stand mixer. Whip until smooth and there are no lumps of cream cheese. While whipping the cream cheese, drizzle in the coconut oil and mix until combined.
- Add the whipping cream and spices and whip the mixture until it’s light and fluffy. If you insert a spoon in the middle of the mixture, it should stand without falling. If your mixture is not thick, your cheesecake will not set.
- Dollop the cheesecake mixture into the cake pan and smooth the top.
- Cover the cheesecake and chill it in the fridge for 4 hours or until set.
- To decorate, remove the cheesecake from the cake pan. Right before serving, top with whipped cream, Biscoff spread and gingerbread cookies.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Calories (per serving) 557 | Total fat 43.3g Saturates 20.6g | Salt 1.04g | Sugar 24.8g Carbohydrates 38.4g | Protein 6.3g
Break from tradition and try something new this year with these indulgent vegan Christmas dessert recipes.
