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Ingredients
Scale
- 2 cups (200g) ginger cookies (gluten-free if needed)
- ⅓ cup (75g) vegan butter, margarine, or coconut oil, melted
- 24 oz (675g) vegan cream cheese, 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/corn flour
- 3 tablespoons (45g) lemon juice and zest (from around ½ lemon)
- 2 ½ tablespoons gingerbread spice (or 1 ½ tablespoons ground ginger, 2 teaspoons ground cinnamon, and 1 teaspoon ground nutmeg)
- 1 teaspoon vanilla extract (or vanilla bean powder)
- Pinch of salt
- Gingerbread cookies (for decoration)
- Whipped dairy-free cream (for serving)
Instructions
- Preheat oven to 320°F (160°C).
- Prepare a 8-inch springform cake tin with baking paper.
- Pulse ginger cookies in a food processor and mix with melted vegan butter.
- Press the mixture into the cake tin for the crust.
- In a mixing bowl, combine vegan cream cheese, coconut cream, brown sugar, cornstarch, lemon juice and zest, gingerbread spice, vanilla extract, and salt.
- Blend until completely smooth.
- Pour filling into the crust and bake for 50 minutes to 1 hour.
- Turn off the oven and leave the cheesecake inside for at least 1 hour.
- Refrigerate overnight before serving.
- Decorate with whipped cream and gingerbread cookies.
Notes
Use room temperature vegan cream cheese for easier mixing.
Let the cheesecake cool gradually to avoid cracks.
For gluten-free, simply use gluten-free cookies for the crust.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Vegan
Nutrition
- Calories: 320
- Sugar: 15
- Sodium: 390
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 2
- Protein: 4
- Cholesterol: 0