Vegan Gingerbread Cheesecake

Name: Vegan Gingerbread Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: ~2 cups (200g) ginger cookies (gluten-free if needed); ⅓ cup (75g) vegan butter or coconut oil, melted; 24 oz (675g) vegan cream cheese, at room temperature; 1 cup (240g) thick, scoopable canned coconut cream; 1 cup (190g) packed brown sugar, or cane sugar to taste; ¼ cup (30g) cornstarch; 3 tablespoons (45g) lemon juice and zest (about ½ lemon); 2 ½ tablespoons gingerbread spice (or 1 ½ tablespoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg); 1 teaspoon vanilla extract or vanilla bean powder; Pinch of salt; Gingerbread cookies; Whipped dairy-free cream or Biscoff spread

By:

Lauren

Published:

October 11, 2025

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Creating a Vegan Gingerbread Cheesecake (baked) is like wrapping yourself in a cozy blanket of flavor during the winter months. With its spicy notes of ginger, cinnamon, and nutmeg, this dessert checks all the boxes for a holiday treat. Plus, it combines the classic, creamy texture of cheesecake with the warm, nostalgic taste of gingerbread. If you’re thinking about hosting a gathering or simply want something sweet for yourself, this recipe is perfect. It’s straightforward, delicious, and allows everyone, no matter their dietary preference, to enjoy a slice of festive goodness. So, put on your apron, and let’s prepare this delightful cheesecake that will make your gatherings even more special!

Why This Recipe Works

The Vegan Gingerbread Cheesecake truly shines during the festive season. Each bite captures rich, familiar flavors, combining the spice of gingerbread with the smooth, creamy texture we all adore in cheesecake. Not only does it taste good, but it also uses simple, easily accessible ingredients. This means everyone can savor this delightful dessert without any changes to flavor or texture. It’s a perfect pick for a holiday gathering or a cozy family dessert night.

Why You’ll Love This Vegan Gingerbread Cheesecake (baked)

Any taste tester will fall in love with this Vegan Gingerbread Cheesecake (baked)! Its rich and smooth filling pairs so well with the warm spices of gingerbread. Picture this: a perfect slice sitting on the dessert table, just waiting to be enjoyed! This cake is an absolute showstopper and can easily impress both vegan enthusiasts and those who typically indulge in traditional desserts. It makes everyone feel welcomed at the table, sharing memories of the festive season with each delicious bite.

Ingredients

Crust:
~2 cups (200g) ginger cookies (gluten-free if needed)
⅓ cup (75g) vegan butter or coconut oil, melted
Filling:
24 oz (675g) vegan cream cheese, at room temperature
1 cup (240g) thick, scoopable canned coconut cream
1 cup (190g) packed brown sugar, or cane sugar to taste
¼ cup (30g) cornstarch
3 tablespoons (45g) lemon juice and zest (about ½ lemon)
2 ½ tablespoons gingerbread spice (or 1 ½ tablespoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg)
1 teaspoon vanilla extract or vanilla bean powder
Pinch of salt
To Serve:
Gingerbread cookies
Whipped dairy-free cream or Biscoff spread

Preparing the Cheesecake Crust

Make the Crust Mixture

First, gather your ginger cookies and toss them into a food processor. Pulse them until they become fine crumbs. Once they are crumbly, add the melted vegan butter. Pulse again until everything is well combined. Your crust mixture should resemble wet sand.

Press into the Cake Tin

Now it’s time to shape the crust. Grab an 8-inch (20 cm) lined springform or loose-bottom cake tin. Firmly press the crust mixture into the bottom of the tin. Make sure it’s compact, so it holds together well once baked. Afterward, set it aside to firm up while you prepare the filling.

Making the Cheesecake Filling

Blend the Filling Ingredients

In a large mixing bowl, add all your filling ingredients: vegan cream cheese, coconut cream, brown sugar, cornstarch, lemon juice, gingerbread spices, vanilla extract, and a pinch of salt. Using an electric mixer or food processor, blend everything until smooth and creamy. Make sure there are no lumps remaining. This is the magic that will give you that creamy filling everyone loves!

Pour and Bake

Once your filling looks just right, carefully pour it over the prepared crust. Spread it out evenly. Next, pop it in the oven preheated to 320°F (160°C) and bake for 50 minutes to 1 hour. The edges should appear firm, while the center will have a little jiggle. That’s the ideal texture you want!

Cooling the Cheesecake

Let it Cool in the Oven

After baking, turn off the oven but leave the cheesecake inside with the door closed for at least an hour. This step is important; it helps the cheesecake set perfectly and lets it cool down gradually, which can also prevent cracks.

Refrigerate Overnight

Next, remove the cheesecake from the oven, letting it reach room temperature. Once it’s cool, cover it up and refrigerate overnight. This chilling time is crucial, as it enhances the flavor and solidifies the cheesecake.

Decorating the Cheesecake

Add the Finishing Touches

Just before serving, jazz up your cheesecake with a dollop of whipped dairy-free cream or Biscoff spread on top. Don’t forget to add some gingerbread cookies for that impressive, festive look. This will surely wow anyone at your gathering!

Serving Suggestions

To make your Vegan Gingerbread Cheesecake experience even better, pair it with a steaming cup of spiced tea or coffee. It’s a delightful contrast, offering a balance of warm, spiced flavors after a hearty meal. This combination not only enhances the taste but also brings a comforting feeling.

Tips for Success

Always ensure all your ingredients are at room temperature before you start. This simple tip helps create a smoother filling.
Be gentle when mixing; keeping the mixture light and airy makes the cheesecake fluffy.
Adjust the spice levels based on your taste! This recipe is flexible and ready for a personal twist.

Variations

Feel free to experiment with different cookie bases. You could use chocolate cookies or digestive biscuits to change things up. This could introduce unique flavor profiles, adding an exciting spin to the cheesecake. Also, consider adding a layer of fruit puree for a tangy burst, elevating the dessert experience.

Storage Tips

Got leftovers? No problem! You can store your cheesecake in an airtight container in the fridge for up to 5 days. If you want to keep it longer, it can be frozen (without any toppings) for up to 1 month. Just be sure to thaw it in the refrigerator before serving.

Pairing Ideas

For a truly festive experience, pair your cheesecake with spiced apple cider or a gingerbread latte. Adding a fruit compote alongside also offers a refreshing contrast to the creamy texture of the cheesecake, creating a delightful flavor balance.

FAQs

Can I use regular cream cheese instead of vegan?
Absolutely! If dietary restrictions aren’t a concern, regular cream cheese will work. Just keep in mind it won’t be vegan.

How can I make this gluten-free?
Simply swap in gluten-free ginger cookies to replace traditional ones for the crust.

Can I freeze the cheesecake?
Yes! You can freeze the cheesecake (without toppings) for up to a month. Just thaw it in the fridge before you enjoy it.

What can I use instead of coconut cream?
For a nut-free alternative, silken tofu blended until smooth can be a great substitute.

Can I serve this cheesecake warm?
It’s best served chilled for the right texture. However, if you prefer it slightly warmed, it can still be delicious, though it may not hold its shape as well.

This Vegan Gingerbread Cheesecake is a must-try holiday dessert that creates lasting memories and warm moments. Each slice is like a hug in dessert form, offering delightful flavors and creamy indulgence. Whether you’re celebrating with friends, family, or treating yourself, this cheesecake is sure to become a cherished recipe in your kitchen!

Vegan Gingerbread Cheesecake

Why This Recipe Works

Why You’ll Love This Vegan Gingerbread Cheesecake (baked)

Ingredients