No Bake Gingerbread Cheesecake (Dairy Free + Vegan)
This ultra creamy and rich gingerbread cheesecake takes 5 minutes to prep and is entirely no bake! No dairy, no eggs, and so easy for a delicious and festive holiday dessert!
Festive & Delicious Gingerbread Cheesecake- made dairy free!
This time of year- the holiday season- calls for all of the gingerbread: gingerbread cookies, gingerbread house, gingerbread cake, gingerbread loaf, and of course, gingerbread cheesecake!
Now, you might think that gingerbread and cheesecake don’t necessarily go together. However, cream cheese on top of my favorite gingerbread cupcakes is my ultimate holiday treat, so I thought why wouldn’t it work in cheesecake form as well?!
Like my no bake Biscoff cheesecake and no bake Nutella cheesecake, this gingerbread cheesecake is quick and easy to make. It’s no stress, minimal effort, and absolutely decadent.
The richness from the cream cheese and molasses paired with the sweet spices makes this holiday cheesecake so perfect for the holidays! And with the sweet lotus cookie butter crust (instead of gingerbread cookies!) for contrast, you will be speechless.
And yes, this cheesecake entirely vegan, dairy free, requires no eggs nor egg replacements, AND can be made gluten free as well!
Tips for a creamy no bake vegan cheesecake:
- Use room temperature ingredients: This is key for making sure that the ingredients emulsify together, especially the vegan heavy cream and the vegan cream cheese!
- Line the springform pan with parchment paper: This also helps prevent any leakage.
- Chill for at least 4 hours: You can also set this overnight in the freezer covered. To thaw, leave at room temperature for 15 minutes!
- Use vegan heavy cream or coconut cream: The thicker the dairy free milk, the better! For brands, I recommend Edward & Sons.
- Use a good vegan cream cheese for baking: Not all vegan cream cheeses are great for baking. Some are more designed for spreading! I recommend Tofutti or Kite Hill for vegan cream cheese brands I recommend for this no bake cheesecake.
- Make this gluten free: Swap out the lotus cookies for gluten free vegan graham crackers instead!
How to top a gingerbread cheesecake:
I recommend a simple topping of coconut whipped cream and fun little homemade gingerbread cookies!
Other toppings include:
- melted Biscoff cookie butter
- vegan white chocolate ganache
- piped vegan cream cheese frosting
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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No Bake Gingerbread Cheesecake (Dairy Free + Vegan)
- Prep Time: 20
- Freezing Time: 240
- Total Time: 4 hours 20 minutes
- Yield: 12 1x
- Category: Cheesecake
- Method: No bake
- Cuisine: American
- Diet: Vegan
Description
This ultra creamy and rich gingerbread cheesecake takes 5 minutes to prep and is entirely no bake! No dairy, no eggs, and so easy for a delicious and festive holiday dessert!
Ingredients
Gingerbread Cheesecake Crust:
- 1 250g package Biscoff Lotus cookies or vegan graham crackers
- 1/3 cup (75 g) vegan butter*, melted and cooled to room temperature
Gingerbread Cheesecake Filling:
- 16 ounces (454 g) vegan cream cheese, room temperature
- 8 ounces (240 g) vegan dairy free yogurt
- 3/4 cup (180 g) molasses
- 1 cup (250 mL) heavy unsweetened dairy free milk or cream or heavy coconut cream, room temperature*
- 1 cup (200 g) organic granulated sugar
- 1 tbsp vanilla extract
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- Optional toppings: vegan coconut whipped cream, gingerbread cookies
Instructions
- Prep: Measure out all ingredients. Line an 8″ springform pan with parchment paper on the bottom, and lightly grease the edges.
- Make the crust: Blitz or pulse the lotus cookies in a food processor or blender until they’re in a fine crumb. Pour the cookie crumbs into a medium bowl, and add in the melted vegan butter. Mix until combined. Then press the dough into the bottom of the springform pan. Use the back of a spoon to create a smooth surface. Place the crust into the freezer while you make the gingerbread cheesecake filling.
- Mix: In a stand mixer with whisk attachment or in a large bowl with a hand mixer, cream together the vegan cream cheese, dairy free yogurt, heavy vegan cream, sugar, and vanilla extract until fluffy and consistent, about 3-5 minutes. Then add in the molasses, ginger, and cinnamon, and mix again until combined, about 3 minutes.
- Pour: Remove the cookie crust from the freezer, and pour the cheesecake filling into the cookie crust. Smooth the top with a spoon or offset spatula.
- Freeze: Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 4 hours, or overnight.
- Plate:When ready to serve, remove the cheesecake from the freezer. Use a butter knife to gently run along the edges of the cheesecake before you unlock the springform pan. Carefully remove the springform pan wall, and place the cheesecake onto a plate.
- Serve: Top with homemade dairy free whipped cream and gingerbread cookies. Slice and serve!
- Storage: Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.
Notes
Gluten Free Option: Swap in 1 batch homemade gluten free cookie butter and 2 batches of homemade Speculoos cookies (1 batch will be for the homemade cookie butter). Make sure to swap out the honey for maple syrup to ensure it’s vegan.
Vegan butter: You can use coconut oil if you’d prefer. I used Miyoko’s vegan butter here, but Earth Balance also works.
Vegan cream cheese: For nut-free, I recommend Tofutti or Violife. Other brands I like for this recipe are Miyoko’s vegan cream cheese.
Vegan dairy-free yogurt: I like using Forager Project cashew milk yogurt or Kite Hill almond milk Greek-style yogurt. For nut-free, you can use coconut milk yogurt or soy milk yogurt.
Heavy vegan cream: I used So Delicious! Heavy Vegan Cream. You can also use Country Crock. If you don’t have access to vegan double cream, you can use heavy coconut cream or coconut milk, or soy milk or oat milk.
