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:

No-Bake Vegan Gingerbread Cheesecake
No-Bake Vegan Gingerbread Cheesecake

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!

No-Bake Vegan Gingerbread Cheesecake
No-Bake Vegan Gingerbread Cheesecake

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.

No-Bake Vegan Gingerbread Cheesecake
No-Bake Vegan Gingerbread Cheesecake

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:

No-Bake Vegan Gingerbread Cheesecake (GF-Option)

  • Servings: 1 x 20cm tart
  • 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.


  • 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


  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.
No-Bake Vegan Gingerbread Cheesecake
No-Bake Vegan Gingerbread Cheesecake

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 TwitterFacebook 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.

  1. That looks so good!

  2. Hey my great friend Amy! Looks divine and love 💕 Cheesecake never made a vegan 🌱 one and I also love gingerbread as well. Splendid photography as always and oh my gosh looks delicious 😋! Definitely will be making the above for sure, non vegan cheesecake is always so rich so never really wanted to eat etc. So this is perfect for me- with a normal cheesecake I would use Philadelphia? Do I need to use vegan cheese soft? Wasn’t sure soz if it’s in he recipe above and what could I use to cook the cheesecake in as HAVNET got a tart tin.
    Aww 😍 adorable gingerbread men as well top and bottom, which brand of gingerbread men do you use or have you made your own. Also Amy what’s the link for your about me section and also December musings? Saved to my WordPress saved collection and sorry for late comments posting twice. Also for not reading your blog also 👍💜☺️🍓😊😋😍🌱👍xxxxxx

  3. Never heard of pure before will check them out and beautiful Xmas festive background

  4. What sort of plant milk do you recommend as coconut 🥥 which is one of my favourite might not taste that good in cheesecake. Should I use almond or oat?

  5. All unsweetened xxxx

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  10. Em says:

    Hey Amy, would love to make this, but when you say ginger cookies do you mean biscuits?

  11. Em says:

    Would love to make this, can I just clarify when you say ginger cookies do you mean ginger biscuits?

  12. Anonymous says:

    Hi, do you need to do the buttercream on top or can I leave it off? It’s hard to get vegan cream cheese where I live.

    • Hi, I am so glad you love the sound of this cheesecake and you can leave off the buttercream on top and it’s still delicious! Or you can use some whipped vegan cream or really thick yoghurt – enjoy!

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