Vegan Gingerbread Cheesecake
The holiday season calls for all things, including gingerbread cheesecake!
The richness from the cream cheese and molasses paired with gingerbread spices makes this the perfect holiday cheesecake!
This ultra creamy and rich gingerbread cheesecake takes 5 minutes to prep and is entirely no bake!
It’s made vegan, dairy-free and egg-free with Let’s Do Organic Heavy Coconut Cream!
The filling comes together with vegan cream cheese, vegan yogurt, molasses, Let’s Do Organic Heavy Coconut Cream, granulated sugar and gingerbread spices.
While the two-ingredient crust is easily made with Biscoff Lotus cookies or vegan graham crackers and vegan butter!
This cheesecake can be made gluten-free by swapping out gluten-free cookies in the crust!
Here’s some tips to make this cheesecake error-free!
Use room temperature ingredients: This is key for making sure that the ingredients emulsify together, especially the heavy coconut cream and the vegan cream cheese!
Line the springform pan with parchment paper: This also helps prevent any leakage. Chill for at least 4 hours: You can also set this overnight in the freezer covered. To thaw, leave at room temperature for 15 minutes!
Happy Holiday and Happy No-Baking!
Gingerbread Cheesecake Crust:
- 1 250g package Biscoff Lotus cookies or vegan graham crackers
- 1/3 cup (75 g) vegan butter*, melted and cooled to room temperature
Gingerbread Cheesecake Filling:
- 16 ounces (454 g) vegan cream cheese, room temperature
- 8 ounces (240 g) vegan dairy free yogurt
- 3/4 cup (180 g) molasses
- 1 cup (250 mL) Let’s Do Organic Heavy Coconut Cream, room temperature
- 1 cup (200 g) organic granulated sugar
- 1 tbsp vanilla extract
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- Optional toppings: vegan coconut whipped cream, gingerbread cookies
- Prep: Measure out all ingredients. Line an 8″ springform pan with parchment paper on the bottom, and lightly grease the edges.
- Make the crust: Blitz or pulse the lotus cookies in a food processor or blender until they’re in a fine crumb. Pour the cookie crumbs into a medium bowl, and add in the melted vegan butter. Mix until combined. Then press the dough into the bottom of the springform pan. Use the back of a spoon to create a smooth surface. Place the crust into the freezer while you make the gingerbread cheesecake filling.
- Mix: In a stand mixer with whisk attachment or in a large bowl with a hand mixer, cream together the vegan cream cheese, dairy free yogurt, heavy coconut cream, sugar, and vanilla extract until fluffy and consistent, about 3-5 minutes. Then add in the molasses, ginger, and cinnamon, and mix again until combined, about 3 minutes.
- Pour: Remove the cookie crust from the freezer, and pour the cheesecake filling into the cookie crust. Smooth the top with a spoon or offset spatula.
- Freeze: Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 4 hours, or overnight.
- Plate:When ready to serve, remove the cheesecake from the freezer. Use a butter knife to gently run along the edges of the cheesecake before you unlock the springform pan. Carefully remove the springform pan wall, and place the cheesecake onto a plate.
- Serve: Top with homemade dairy free whipped cream and gingerbread cookies. Slice and serve!
- Storage: Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.
Gluten Free Option: Use gluten-free graham crackers for a gf version (make sure they don’t contain honey if you are vegan)
Vegan butter: You can use coconut oil if you’d prefer.
Vegan cream cheese: For nut-free, we recommend Tofutti or Violife. Other brands we like for this recipe are Miyoko’s vegan cream cheese.
Vegan dairy-free yogurt: We like using Forager Project cashew milk yogurt or Kite Hill almond milk Greek-style yogurt. For nut-free, you can use coconut milk yogurt or soy milk yogurt.