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 You’ll Love This Dairy Free Cheesecake
- This is such a festive dessert. All the spices in the vegan gingerbread crust complement one another beautifully. The filling has a hint of lemon flavouring but it isn’t overwhelming because the focus is on the gingerbread flavour. 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 baked vegan 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 the recipe 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 vegan cheesecake is gluten free, dairy free, egg free 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.
- I decided to make the crust wrap completely around the dairy free 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 vegan 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.
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 vegan gingerbread 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 vegan gingerbread cheesecake is a winner and will be a hit at any Christmas dinner this holiday season.
Key Tips On How To Make A BAKED Vegan Cheesecake
- To prepare this dairy free cheesecake, start by soaking the cashews in water 4 hours before you begin preparing the cheesecake or soak them overnight.
- When adding the vegan gingerbread crust to the springform pan, add half of the base mixture first. Using the base of a 1/4 cup press the base up the sides of the pan, and then press firmly down on the bottom. Add the rest of the base mixture and continue to press it firmly up the sides of the pan and on the bottom. The crust batter should not look loose at all. If the crust looks a little “puffy” after it’s baked that’s ok, it will flatten itself back out while cooling.
- Let the crust of this baked vegan cheesecake cool for at least 10 minutes before adding the filling. Then tap the pan on the counter a few times to get any air bubbles out of the filling. You will know when to take the vegan cheesecake out of the oven when the filling looks a little jiggy in the centre but it’s not runny at all.
- Once you are happy with the jiggiliness of the cheesecake, turn off the oven. Leave the vegan gingerbread cheesecake in the oven with the door opened halfway for 1 hour. Then transfer it to the fridge for at least 1 hour (longer than that is fine). I usually make this the evening before we will be eating it (so for more like 8 hours), and leave it in the fridge until we are ready to eat it.
For more Vegan Christmas Desserts, Try These:
How Is The Filling Of This Vegan Gingerbread Cheesecake So Creamy
The creaminess of the filling comes from a combination of ingredients. Cashews, coconut yogurt, and coconut cream are the main contributors. They add the smoothness that is needed in this dairy free cheesecake. The filling is sweetened with maple syrup which is complemented nicely with lemon juice/zest and vanilla. I won’t lie, this vegan gingerbread 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 with this vegan Christmas dessert.
This vegan gingerbread cheesecake is full of holiday cheer. It is truly the best baked vegan cheesecake I have ever had. 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 of this Vegan Gingerbread Cheesecake will keep your mouth-watering and your belly happy this holiday season.
Vegan Ginger Cheesecake
- 1 1/4 cups pecans
- 1 1/2 cups almond flour
- 1/3 cup coconut sugar
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/8 tsp sea salt
- 1/3 cup coconut oil (melted, add an additional 1 tbsp if base needs it)
- 1 tbsp molasses
- 1 cup raw cashews (soaked for 4 hours or overnight)
- 3/4 cup coconut cream
- 1 cup coconut yogurt (unsweetened)
- 1/2 cup maple syrup
- 1 tbsp vanilla
- 4 tbsps lemon juice
- 1 tbsp lemon zest
- 3 tbsps arrowroot powder
- Soak the cashews in water 4 hours before you begin preparing the cheesecake or overnight.
- Once the cashews have been soaked, preheat the oven to 350ºF, grease an 8" springform pan with a little coconut oil. Place parchment paper on the bottom of the springform pan, and then trim it on the outside. Set aside.
- Melt enough coconut oil for 1/3 cup in a saucepan over low heat. Set aside.
- Add the pecans to a food processor and pulse until a fine meal has formed. Add the rest of the dry ingredients and pulse to combine. Stream in the coconut oil and molasses. Pulse to combine. The base batter should look loose and crumbly, but when pushed down it holds together. If that is not the case add 1 tbsp more of melted coconut oil.
- Add half of the base mixture to the springform pan. Using the base of a 1/4 cup press the base up the sides of the pan, and then press firmly down on the bottom. Add the rest of the base mixture and continue to press it firmly up the sides of the pan and on the bottom. The crust batter should not look loose at all. Place in the oven for 12-15 minutes, until the tops of the sides start to brown (mine was good at 13 minutes). If the crust looks a little "puffy" that's ok, it will flatten itself back out while cooling.
- Take the pan out of the oven and let cool for 10 minutes. Turn the oven heat down to 325ºF.
- Prepare the filling. Add all the ingredients into a highspeed blender and blend until smooth. Once the crust has cooled for ten minutes, pour the filling into the crust. Tap the pan on the counter a few times to get any air bubbles out. Place in the oven at 325ºF for 50-60 minutes (mine was good at 55 minutes). The filling should look a little jiggy in the centre but not runny at all.
- Turn off the oven, leave the cheesecake in the oven with the door opened halfway for 1 hour. Then transfer it to the fridge for at least 1 hour (longer than that is fine). I usually make this the evening before we will be eating it (so for more like 8 hours), and leave it in the fridge until we are ready to eat it.
- Store in the fridge. Lasts for a few days after.