Thursday, 6 January 2022

Gingerbread Cheesecake

 Make this delicious cheesecake for the perfect festive dessert, everyone will love it!

Merry Christmas everyone! I've been looking forward to the big day since November, I think the run up to Christmas is just so magical. Uni work and part time working has taken its toll and I'm definitely looking forward to trying to rest a bit, but hopefully next year if things are back to normal I can do some more festive things in London! But until then I'll be in the kitchen baking up some delicious Christmas treats for my friends and family, including this yummy cheesecake. Speaking of which, I don't know why I didn't think of making this sooner. It's so fitting for Christmas, especially for those who aren't keen on a Christmas pudding or a chocolate Yule log. I think a cheesecake is a wonderful dessert option, its a little lighter after a feast no doubt you'll be having, and its so creamy and more-ish. Plus it's all things gingerbread which for me is every thing I want around Christmas. Ginger in the base, the filling and on top. I haven't tried this recipe without the almond butter, I like the nuttiness it brings and I think its a great addition, but by all means try it without, you may need to adjust the quantities a little. 

If you like gingerbread and cheesecake...

Check out these recipes for more inspiration!


Prep: 15 minutes + 4 hours in the fridge or overnight
Cook: no bake
Serves: 8-10

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


250g Gingernut biscuits
85g Butter
170g Almond butter
230g Cream cheese - I like Oatly
100g Caster sugar
250ml Double Cream - I like Oatly
Gingerbread men
Whipped cream


✿Grease a 20cm springform cake tin.
Crush the biscuits using a rolling pin n a ziplock bag or in a large bowl. 
Melt the butter then pour over the biscuits and mix.
Press into the cake tin evenly then place in the fridge for 30 minutes.
Meanwhile make the filling. Use an electric hand whisk or standing mixer to whip together the cream cheese, almond butter and sugar.
Then whisk the double cream in a separate bowl to stiff peaks - about 5 minutes.
Fold the cream into the other mixture then spread on top of the biscuits evenly to create a flat surface.
Place in the fridge to set for a minimum of 4 hours. 
Pipe some more whipped cream on top and add gingerbread men all around to make it look even more festive! 
This cheesecake is best kept in the fridge for up to 4 days. Enjoy!



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