No-Bake Vegan Gingerbread Cheesecake (GF-Option)

A silky smooth and warmingly spiced gingerbread cheesecake with a crunchy ginger biscuit buttery base and a thick homemade cheesecake filling. Top this vegan, gluten-free dessert with some gingerbread buttercream and gingerbread biscuits for the ultimate festive dessert.

Cheesecake is something I love to make for an impressive dessert – they are really easy to make vegan without anyone knowing. I usually opt for a “healthier” date and nut base, which would totally work well here, but this time, I wanted to go for the classic biscuity-buttery base. I first made this recipe while partnering up with PURE who produce plant-based alternatives to butter and spreads – they use minimal ingredients which I love, and I managed to work in the spread into 4 different parts of the No-Bake Vegan Gingerbread Cheesecake:

• the biscuit base
• the cheesecake filling
• the vegan cream cheese gingerbread frosting
• the gingerbread biscuits

While this No-Bake Vegan Gingerbread Cheesecake looks like a showstopper, it’s really very simple. A few tips before getting started if you don’t make many raw cheesecakes:

• Soak your cashew nuts overnight in filtered water
• Have all your ingredients weighed out and ready to hand and then the filling comes together in less than 5 minutes
• Once set, allow the cheesecake to rest at room temperature and “warm up” for the best texture when you serve it

So, what goes into this No-Bake Vegan Gingerbread Cheesecake? It’s easily gluten-free if you opt for gluten-free ginger biscuits and gingerbread biscuits on top, too. And if you are looking for a “healthier” base using dates and nuts, try the recipes from my other cheesecakes here.

For the base, we only need ginger biscuits and vegan butter or margarine. It has a gorgeously strong ginger flavour and crunchy texture. Make sure to blitz the biscuits until really fine for the best base!

For the No-Bake Vegan Gingerbread Cheesecake filling:

• Cashews: soaked overnight so they’re really soft. This is essential! If you forget, soak them in boiling water for 4 hours.
• Plant-based milk: any milk will do just think of the flavour it will add e.g., if you’re using coconut it may add a slight coconut flavour.
• Vegan butter/margarine: this adds to the really smooth and silky texture.
• Maple syrup or date molasses (or half and half): I love the flavour of molasses especially date molasses which I use for my gingerbread biscuits, but you can use maple syrup.
• Lemon juice: this helps to thicken the mix and add a gentle tang.
• Vanilla extract: just for flavour.
• The gingerbread spices: ground ginger (obviously), cinnamon, mixed spice and a pinch of salt all come together for a really gorgeous warmingly spiced mix. You can taste this straight from the blender and it’s really good. The flavour intensifies over time, so don’t be tempted to add too much spice now as after it’s set and even for a few days after, the flavour gets more gingerbread-like!

Blend together all the filling ingredients until really smooth – keep going and be patient if your blender isn’t the most powerful. It’s important that this is silky! The key is to leave the No-Bake Vegan Gingerbread Cheesecake to set, I usually opt for overnight in the freezer and then bring to room temperature before decorating and serving.

If you are making your own gingerbread biscuits, here is my recipe for Vegan Gingerbread Wreath and Shapes, you only need a few for decoration. I also love to add on some pomegranate and sprinkles for colour. 

This No-Bake Vegan Gingerbread Cheesecake is packed full of warming flavour, so easy to make and is naturally vegan and easily gluten-free. It makes an impressive showstopper this Christmas and beyond – why not making it all year round. I love to serve this to friends and family as it looks so pretty but is so easy!

If you are looking for more festive bakes and no-bakes, how about my:

• White Chocolate Macadamia and Cranberry Snickerdoodles
• No-Bake Chocolate and Raspberry Reindeer Brownies
• Chocolate Peanut Butter Gummy Bear Rocky Roads
• Chocolate Orange Cookie Cups
• Mince Pie Thumbprint Cookies

No-Bake Vegan Gingerbread Cheesecake (GF-Option)

• Servings: 1 x 20cm tart
• Time: 20 minutes plus 4-6 hours chilling and overnight soaking
• Difficulty: easy
• Print

A silky smooth and warmingly spiced gingerbread cheesecake with a crunchy ginger biscuit buttery base and a thick homemade cheesecake filling. Top this vegan, gluten-free dessert with some gingerbread buttercream and gingerbread biscuits for the ultimate festive dessert.

Ingredients

Base:
• 300g ginger cookies, GF if needed
• 80g vegan butter/margarine, melted
Filling:
• 250g cashew nuts, soaked overnight
• 120ml plant-based milk
• 15g vegan butter/margarine, melted
• 60g maple syrup or date molasses (or half and half)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 ½ tsp ginger
• 1 tsp cinnamon
• ½ tsp mixed spice
• A pinch of salt
Ginger Vegan Buttercream:
• 120g icing sugar
• 20g vegan butter/margarine
• 20g vegan cream cheese
• ½ tsp cinnamon
• ½ tsp ground ginger
Toppings: gingerbread biscuits, pomegranate, sprinkles

Directions

1. Soak the cashew nuts in filtered water and leave, covered for 8 hours or overnight.
2. Make the base: grease and line a 20cm round tin. Blitz the ginger cookies to a fine meal and stir in the melted vegan butter/margarine to a sticky dough. Press down firmly into the tin to make a base layer.
3. Make the filling: drain the cashews and rinse under cold water. Add to a blender with all of the other ingredients and blend util really smooth and creamy. Pour over the base and leave to set in the freeze for 4-6 hours or overnight.
4. To serve and decorate, allow the tart to sit at room temperature for 30 minutes. Prepare the vegan buttercream by blending all the ingredients together in a small food processor or by hand until thick and creamy.
5. Pipe the buttercream over the cheesecake, top with the gingerbread men, some pomegranate and sprinkles. Store in the fridge for up to 1 week, allow to rest at room temperature before eating.

I hope you will love making and eating this No-Bake Vegan Gingerbread Cheesecake, please let me know what you think in the comments below. Remember to tag me in your cheesecakes, I love seeing them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With gingerbread cheesecake love x

The original recipe for my social media post was sponsored by PURE but this website post is not sponsored and all opinions are my own.