Gingerbread cheesecake

Gingerbread cheesecake is a quick and easy vegan Christmas dessert recipe. This cheesecake is smooth and creamy with a delicious gingerbread flavor. The perfect dessert for the holiday season. 

What says it's a holiday season better than a gingerbread flavor. This gingerbread cheesecake recipe is a combination of two tasty flavors in one and is a perfect holiday dessert. And the best thing it's a no-bake cheesecake. I'm a huge fan of no-bake desserts. That means no baking involved. And prep time is often super short. It takes only 20 minutes to make this cheesecake. 

INGREDIENTS IN A GINGERBREAD CHEESECAKE

• Melted butter: Use dairy-free (vegan butter) for vegan cheesecake.

• Heavy whipping cream: Use dairy-free. I used soy-based for this recipe.

• Cream cheese: I used Oatlys (creamy oat spread). This is oat-based cream cheese. However, vegan sour cream is a good substitute.

• Coconut sugar: For sweetness. I prefer coconut sugar because it's subtly sweet and with a slight hint of caramel. The taste is similar to brown sugar. I used coconut sugar, but feel free to use brown sugar instead. 

TIPS FOR MAKING THIS RECIPE PERFECTLY

• To make sure you don't end up with lumpy batter, keep beating until stiff peaks form and the cheesecake filling is smooth, for a lump-free and creamy cheesecake.
• Taste and adjust, adding more coconut sugar, nutmeg, cinnamon, or cloves.
• Let your cheesecake rest at room temperature to soften up before cutting for at least 15 minutes.

OTHER CHEESECAKE RECIPES YOU MIGHT LIKE

• No-bake peanut butter cheesecake

• Raw carrot cake

• Frozen cherry cake

RECIPE

Gingerbread cheesecake

5 from 1 vote

Plant-baked

Course: Dessert

Cuisine: American

Keyword: Gingerbread cheesecake, gingerbread cheesecake easy, vegan gingerbread cheesecake

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 -8

Calories: 496kcal

Smooth and creamy cheesecake with gingerbread flavor.

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Ingredients  

1x2x3x

• ▢ 50 g vegan unsalted butter melted
• ▢ 150 g gingerbread cookies
• ▢ 1 cup vegan heavy whipping cream
• ▢ 300 g vegan cream cheese or sour cream
• ▢ ½ cup coconut sugar
• ▢ ½ tsp ground ginger
• ▢ 1 tsp ground cinnamon
• ▢ ½ tsp ground nutmeg
• ▢ ¼ tsp ground cloves

Instructions

• 1. In a food processor, combine gingerbread cookies and melted butter to make a gingerbread cookie crust. Pulse until combined.
• 2. Press prepared crust into the bottom of an 8-inch (20 cm) springform pan. Place in a refrigerator until the filling is ready.
• 3. To make the cheesecake filling, in a large mixing bowl with an electric handheld mixer, whip the cream until firm peaks form. Add cream cheese, coconut sugar, ground ginger, cinnamon, nutmeg, and cloves. Mix until thick and creamy.
• 4. Pour the mixture over crust and smooth out the top.
• 5. Garnish with gingerbread cookies (optional).
• 6. Chill the cheesecake in the freezer for a few hours.
• 7. Let cheesecake rest at room temperature to soften up before cutting.

Nutrition

Serving: 1slice | Calories: 496kcal | Carbohydrates: 34g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Cholesterol: 73mg | Sodium: 122mg | Fiber: 1g | Sugar: 25g

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