No Bake Gingerbread Cheesecake (Vegan Gluten-Free)
This No Bake Gingerbread Cheesecake is the ultimate festive showstopper dessert made with vegan and gluten-free whole-food ingredients. It’s packed with gingerbread flavours and is great to make ahead.
I love anything gingerbread this time of year and after making cakes, cupcakes and caramel slices, I thought it was time to make a cheesecake. This one is a real showstopper complete with whipped dairy-free cream and gingerbread cookies on top. I love to make this ahead of time and leave it to chill overnight before decorating and serving. It has so much gingerbread flavour in every bite and is ideal for all your friends and family.
Why will I love this cheesecake?
This dessert is amazing:
- Gingery, sweet and spiced
- Perfect for Christmas
- Ideal to make ahead of time
- A real showstopper
- Nut-free and dairy-free
- Egg-free and gluten-free
- Naturally plant-based and vegan
- Easy to make in a few steps
- Made with healthier, whole-food ingredients
- Looks amazing
- Made with 10 ingredients
- Tastes like Christmas
- Delicious all year long (swap the gingerbread for regular ginger cookies)
- All your friends and family will love it
- Requires no baking
- Sets in the fridge or freezer overnight
If you already love the sound of this dessert, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cheesecake base:
- Ginger cookies: any type of ginger flavoured cookies works well here, or use oat, Biscoff or plain cookies. Make sure they are vegan and GF.
- Vegan butter: this is the block-style of butter and makes the base delicious.
To make the filling:
- Dairy-free cream cheese: this makes the filling really creamy with a slight tang. I use the NUSH creamy almond milk spread but there are others in the supermarkets to try.
- Coconut whipping cream: or use another dairy-free whipping cream.
- Light brown sugar: for sweetness or I can imagine coconut or caster sugar will work.
- Plant-based milk: any dairy-free milk is great like oat, almond, soya or coconut (from the carton) to thin out the filling.
- Lemon juice: for tang.
- Vanilla extract: for flavour.
- Spices: this cheesecake has ground ginger and cinnamon for a rich gingerbread flavour.
To top the cheesecake, I add some extra whipped cream, gingerbread cookies (make your own or use these), some redcurrants (or pomegranate) and a dusting of cinnamon.
Is this dessert gluten-free and nut-free?
This is easily gluten-free, as long as your cookies do not contain gluten. To keep this nut-free, make sure your cream cheese does not contain nuts.
How do I make this?
This cheesecake comes together in a few steps:
- Crush the cookies and mix with the butter in a mixing bowl: to form the texture of wet sand.
- Press into a greased springform tin: to make a really compact base and sides. Chill while you move on.
- Add the all of the ingredients to a freestanding mixer and beat really well: until super fluffy. If it doesn’t thicken, the mix won’t set as firm.
- Pour the cheesecake into the case and smooth over the top: and cover.
- Chill in the fridge overnight: and pop in the freezer, if needed to firm up.
- Remove from the tin and decorate with cream and cookies: and enjoy.
How long will it last?
This cheesecake will keep in the fridge for up to 1 week in a sealed container or 1 month in the freezer. Allow to thaw before eating.
What other recipes can I try?
For more festive dessert ideas:
- Mince Pie Caramel Bars
- Chocolate Caramel Tart Bomb
- Double Chocolate Hazelnut Swiss Roll
- Chocolate Orange Cinnamon Star Bread
- Black Forest Trifle
No Bake Gingerbread Cheesecake (Vegan Gluten-Free)
This No Bake Gingerbread Cheesecake is the ultimate festive showstopper dessert made with vegan and gluten-free whole-food ingredients. It’s packed with gingerbread flavours and is great to make ahead.
Ingredients
For the Crust:
- 250g vegan ginger cookies
- 80g vegan butter, melted
For the Cheesecake:
- 450g dairy-free cream cheese
- 240g coconut or dairy-free whipping cream, chilled
- 100g light brown sugar
- 80ml plant-based milk
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 2 tsp ground ginger
- 1 tsp cinnamon
To Serve:
- Whipped dairy-free cream
- Gingerbread cookies
- Redcurrants
- Cinnamon
Instructions
- Line the base of a 20-cm/8-inch spring-form round dish with parchment paper and lightly grease the sides.
- Crush the cookies for the base and add to a mixing with the melted butter and stir well to a consistency that resembles wet sand. Pour into the tin and press down firmly to make a compact base and sides of the cheesecake case. Transfer to the fridge while you continue.
- For the cheesecake filling, add all of the ingredients to the bowl of a freestanding mixer and beat for 3-5 minutes until really light and fluffy (if the filling is not whipped enough, the cheesecake will be runnier).
- Pour the cheesecake into the case and smooth over the top.
- Chill in the fridge overnight (you can cover with clingfilm, if you like) until set firm to touch. If needed, place in the freezer for 1 hour to firm up.
- Carefully remove from the tin and place on a serving plate. Decorate with extra whipped cream, some cookies, redcurrants and a dusting of cinnamon.
- Store leftovers in a sealed container in the fridge for 1 week or in the freezer for 1 month. If the slices are too soft, pop them in the freezer for 1 hour and then thaw a little before eating.
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Stay in touch
I look forward to hearing what you think of this No Bake Gingerbread Cheesecake so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With gingerbread love x
p.s. this recipe was first made with Smeg, Mason Cash and Kilner but this blog post is not sponsored and all opinions are my own.
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