I am so excited for you guys to have this recipe in your back pocket this holiday season. This is one recipe I’m so proud of. It is creamy, rich, and spiced with festive flavours. My cheesecake loving husband loves this dessert because it has the same taste and texture as what a “normal” cheesecake should have. This Baked Vegan Gingerbread Cheesecake is full of festive spices and a creamy, to die for filling. Let’s get baking.
Why this vegan gingerbread cheesecake is the best
This vegan baked cheesecake truly has the texture of a regular cheesecake. The filling is creamy, rich, perfectly sweet and has hints of lemon. The crust is something out of this world, let me tell you. It is a gingerbread crust because it’s December and that is the month for peppermint and gingerbread everything. The crust is nutty, spiced with ginger, cinnamon, cloves and nutmeg, and will melt in your mouth. Guys, this baked vegan cheesecake is a winner and will be a hit at any Christmas dinner this holiday season.
this is a BAKED vegan cheesecake
I’m a huge fan of raw cheesecakes, which are quite common in the vegan/raw foods world. But sometimes I crave a good old fashioned baked cheesecake and it’s been a while since I was lucky enough to enjoy one. That is until this beauty came about. I decided to make the crust wrap completely around the cheesecake filling and not just be the base. And I’m thrilled that I did so because the last few bites of your slice of cheesecake are loaded with that gingerbread flavouring. This baked vegan cheesecake is in the oven for roughly 1 hour, cools for 1 hour and then has to sit in the fridge for at least 1 hour. But all those 1 hour wait times are totally worth it. Pinky promise.
what makes the filling of this vegan gingerbread cheesecake so creamy
The creaminess of this filling comes from a combination of deliciousness. Cashews, coconut yogurt, and coconut cream are the main contributors. They add the smoothness that is needed in a cheesecake. The filling is sweetened with maple syrup which is complemented nicely with lemon juice/zest and vanilla. I won’t lie, this ginger cheesecake has sugar in the filling and in the crust but I don’t find this dessert tastes overly sweet. We got the sugar and the spice to make everything nice for you this Christmas season.
here are a few reasons why I love this gingerbread spice cheesecake, so listen up!
- This is such a festive dessert, I can’t get over it. All the spices in the crust complement one another beautifully. The filling has a hint of lemon flavouring but it isn’t overwhelming because I wanted the focus, of course, to be on the gingerbread. If you are sick of your old dessert staples for the holiday season then this would be an amazing one to change the old favourites up with. I think this cheesecake has a strong possibility of becoming a new holiday fav.
- You don’t need a big piece of this vegan gingerbread cheesecake to be satisfied. Especially if you follow suit and make it in an 8″ springform pan. The cheesecake fills the pan up to the top so that each piece is loaded with the vegan gingerbread crust as well as the creamy lemony filling.
- This baked ginger cheesecake is gluten free, dairy free, egg free, vegan and it tastes so legit. It is not nut-free but we can’t win in all the categories, unfortunately. But for those gluten free and dairy free people out there, I’ve got you covered. I love digging into this vegan Christmas dessert knowing I won’t feel gross after. It’s made with clean ingredients that are able to keep this dessert free from many things that some bellies just can’t handle.
This ginger cheesecake is full of holiday cheer. It will have you rockin’ around the Christmas tree, standing until the mistletoe and keeping your cool in the mall parking lot. I think it might have magical powers, it’s that good. The gingerbread spice and smooth filling will keep your mouth-watering and your belly happy this holiday season.