Gingerbread No Bake Cheesecake (Vegan)
Warm spices and a hint of molasses combine to create a creamy no-bake cheesecake with a biscoff and Graham cracker crust. A quick and dairy-free holiday dessert.
This seasonal no-bake cheesecake is creamy, perfectly spiced, and comes together easily. It includes a Biscoff cookie and Graham cracker crust with a touch of toasty spices and molasses. The creamiest of cream cheese layers, enhanced with even more fall flavors, sits atop the crust. This no-bake cheesecake requires very little work, is dairy and egg-free, and is sure to be a hit at your next party.
What you will need:
Plant based cream cheese, graham crackers and Biscoff cookies are a must for this recipe. The rest of the ingredients list are basic pantry items that can easily be found at your local grocery store.
Gingerbread Crust
- graham crackers
- Biscoff Cookies
- plant based butter with salt
- molasses
- spices – cinnamon, ginger, cloves and nutmeg
Gingerbread No Bake Cheesecake
- plant base cream cheese – I used Violife
- powdered sugar
- plant based heavy cream
- spices – cinnamon, ginger, cloves and nutmeg
How to:
This recipe requires a 9-inch round pan. A springform pan is ideal, but if you do not have one, a 9-inch round pan will work. I used a 9-inch round cake pan. I created a sling with two strips of parchment paper and removed the cheesecake quite easily from the pan while it was still frozen.
Let’s begin by finely crushing the Graham crackers and Biscoff cookies and placing them in a medium bowl. To the crushed grahams and cookies, add the cinnamon, ginger, cloves, and nutmeg; stir to fully combine and set the bowl aside. To a small measuring cup, add the melted butter and molasses; stir to combine, and then add to the dry ingredients. Stir until all of the butter mixture is absorbed and the ingredients are fully incorporated. Pour the mixture into your pan, making sure it is spread out evenly and firmly pressed down. Place the crust in the refrigerator to set (15 to 20 minutes).
Once the crust is set, the cheesecake can be prepared. To a medium bowl, add the cream cheese. Whip the cream cheese with a hand mixer on medium speed for about 2 minutes. To the whipped cream cheese, add the powdered sugar, cinnamon, ginger, cloves, and nutmeg. Whip on medium speed for another minute or two. Lastly, add the heavy cream to the mixture and whip on medium to high speed for another 2 to 3 minutes. Pour the cheesecake batter into the pan; making sure it is spread out evenly. Place the cheesecake in the freezer to set; it takes 4 to 6 hours.
Once set, remove the cheesecake from the freezer. If you used a cake pan instead of a springform pan, now is the time to remove the cheesecake from the pan. Once the cheesecake starts to soften, it will become too difficult to remove it from the pan. Allow the cheesecake to sit at room temperature for 15 to 20 minutes before cutting and serving. A sprinkle of cinnamon and/or piped whipped cream are options for a final look
Store the cheesecake in the refrigerator.
Alright, let’s get started. Please make and enjoy!
Gingerbread No Bake Cheesecake (Vegan)
Ingredients
Gingerbread Crust
- 5 sheets / 75 grams graham crackers – finely crushed
- 10 cookies / 80 grams Biscoff cookies – finely crushed
- 4 tbsp / 56 grams plant based butter with salt – melted
- 1 tbsp molasses
- ¼ tsp cinnamon
- ¼ tsp ginger
- ⅛ tsp cloves
- ⅛ tsp nutmet
Gingerbread No Bake Cheesecake
- 600 grams plant based cream cheese – I used Violife
- 1½ cups / 180 grams powdered sugar
- 1 cup / 250 ml plant based heavy cream
- ¾ tsp cinnamon
- ¾ tsp ginger
- ¼ + ⅛ tsp cloves
- ¼ + ⅛ tsp nutmeg
optional decoration
- cinnamon
- whipped cream
Instructions
Gingerbread Crust
- This recipe requires a 9 inch round pan – a 9 inch springform is perfect. If you do not have a springform pan, a 9 inch round cake pan will work. I used a round cake pan and created a sling with parchment paper. It was quite easy to remove the cheesecake from the pan while it was still frozen.
- In a medium bowl, add the crushed graham crackers, crushed biscoff cookies, cinnamon, ginger, cloves and nutmeg; stir to fully combine and set it aside.
- In a small measuring cup, add the melted butter and molasses; stir to combine.Add the butter mixture to the dry ingredients and stir until all the butter mixture is absorbed and fully incorporated. Add the crust mixture to your pan; make sure it is spread out even and firmly pressed down. Place the crust in the refrigerator to set ( 15 to 20 minutes).
Gingerbread No Bake Cheesecake
- To a medium bowl, add the cream cheese. With a hand mixer on medium speed, whip the cream cheese until smooth and creamy – about 2 minutes. To the cream cheese, add the powdered sugar, cinnamon, ginger, cloves and nutmeg. Continue whipping on medium speed for another minute or two. Add the heavy cream and continue whipping on medium to medium high speed for 2 to 3 minutes. Pour the cheesecake batter into the pan; making sure it is spread out evenly. Place the cheesecake in the freezer to set – takes 4 to 6 hours.
- Once set, remove the cheesecake from the freezer. If you used a cake pan instead of a springform pan, now is the time to remove the cheesecake from the pan. Once the cheesecake starts to soften, it will become too difficult to remove it from the pan. Allow 15 to 20 minutes at room temperature before cutting and serving. A sprinkle of cinnamon and/or piped whipped cream are options for a final look. Store the cheesecake in the refrigerator.
