Print

Vegan Gingerbread Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This Vegan Gingerbread Cheesecake is a festive and creamy dessert perfect for the holiday season. Made with a crunchy ginger cookie crust and a smooth, spiced vegan cream cheese filling, it is baked to perfection and chilled overnight for the best texture. Enhanced with warming gingerbread spices and a hint of lemon, this cheesecake is topped optionally with dairy-free whipped cream or Biscoff spread, making it a delightful plant-based treat for all to enjoy.

Ingredients

Crust

  • ~2 cups (200g) ginger cookies (gluten free if needed)
  • 1/3 cup (75g) vegan butter, margarine or coconut oil (melted)

Cheesecake Filling

  • 24 oz (675g) vegan cream cheese (room temperature)
  • 1 cup (240g) thick scoopable canned coconut cream
  • 1 cup (190g) packed brown sugar (or cane sugar to taste)
  • 1/4 cup (30g) cornstarch / corn flour
  • 3 tablespoons (45g) lemon juice and zest (around ½ lemon)
  • 2 1/2 tablespoons gingerbread spice
  • 1 teaspoon vanilla extract or vanilla bean powder
  • Pinch of salt

Topping (Optional)

  • Whipped dairy free cream or Biscoff spread
  • Extra gingerbread cookies for decoration

Instructions

  1. Prepare the water bath and oven: Preheat your oven to 160°C (320°F). Place a deep and large baking tray inside the oven and pour in enough water to create about 1 inch (2 cm) depth for a water bath, which helps bake the cheesecake evenly and prevent cracking.
  2. Prepare the cake tin: Line the bottom and sides of an 8 inch (20 cm) spring-form or loose-bottom cake tin with baking paper. Wrap the outside with foil to prevent water seepage or place it inside a larger 9 or 10 inch cake tin for extra protection.
  3. Make the crust: Add the ginger cookies to a food processor and pulse until they become fine crumbs. Pour in the melted vegan butter and pulse again until the crumbs are evenly coated and combined. Firmly press this mixture into the bottom of the prepared cake tin, creating an even crust layer. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, combine the vegan cream cheese, canned coconut cream, brown sugar, cornstarch, lemon juice and zest, gingerbread spice, vanilla, and a pinch of salt. Use electric hand beaters on medium-high speed to beat the mixture until it is very smooth, with no lumps of cream cheese remaining. Alternatively, process everything in a food processor until completely smooth.
  5. Assemble and bake: Pour the smooth cheesecake filling over the ginger cookie crust in the tin. Place the cake tin carefully into the prepared water bath tray inside the oven. Bake for 50 minutes to 1 hour. The cheesecake is done when the edges are set but the center still jiggles slightly when you shake the pan gently.
  6. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the oven door closed for at least 1 hour to cool gradually. Then remove the cheesecake from the oven and allow it to come to room temperature on the counter. Once cooled, cover the cheesecake and refrigerate it overnight to set fully.
  7. Decorate and serve: Just before serving, pipe whipped dairy-free cream or Biscoff spread onto the top of the cheesecake. Garnish with extra gingerbread cookies if desired. Slice and enjoy this creamy, spicy vegan treat!
  8. Storage: Store any leftovers in an airtight container in the fridge for up to 5 days or freeze without the whipped cream topping for up to 1 month.

Notes

  • Use gluten-free ginger cookies if you need the recipe to be gluten free.
  • Choose reputable vegan cream cheese brands for the best texture and flavor (such as Kite Hill or Tofutti).
  • Thick canned coconut cream helps achieve the rich, creamy consistency needed for this cheesecake.
  • If you do not have a springform pan, use a loose-bottom cake tin wrapped well in foil to prevent leaks.
  • Feel free to decorate the cheesecake with whipped coconut cream or Biscoff spread for extra flavor and presentation appeal.

Find it online: https://bitezly.com/vegan-gingerbread-cheesecake-recipe/