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.