Go Back
+ servings
Christmas cheesecake on a plate with gingerbread men on top.

Vegan Gingerbread Cheesecake (No-Bake)

This delicious vegan gingerbread cheesecake is the perfect festive dessert for your holiday table. A creamy gingerbread filling on top of a no-bake ginger cookie crust. Best served with homemade vegan gingerbread cookies!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings 12
Calories 316kcal



  • 14 gingernut cookies or digestive biscuits or graham crackers (gluten-free if needed)
  • ½ cup pecans
  • ¼ teaspoon sea salt
  • 1 teaspoon ground ginger
  • 5 tablespoons vegan butter


  • 1 ½ cups cashews *soaked, see notes
  • 10.5 oz vegan cream cheese
  • ½ cup maple syrup
  • ½ cup soy or coconut yogurt
  • 1 tablespoon lemon juice
  • 1 vanilla pod or 2 tsp vanilla bean paste/vanilla extract
  • 4 tablespoons coconut oil solid
  • 2 ½ teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 teaspoon orange zest

Coconut Cream Topping




  • Add the ginger nut cookies, pecans, ground ginger, and salt to your food processor and blitz to a fine crumb consistency. Add the vegan butter and blend again until the mixture sticks together to form a dough consistency.
  • Line the base of a 7" springform cake pan with parchment paper and press the dough into the base of the pan, compacting it with a spatula. Set aside in the freezer to chill while you prepare the filling.


  • For the filling, add all of the ingredients to your high-speed blender. Blend on high for a few minutes until the mixture is completely smooth and creamy, with no lumps or grit.
  • Transfer the filling to the base of the cake tin. Place the cake in the freezer to set for a minimum of 6 hours or overnight.


  • Make the vegan gingerbread cookies if using them.
  • Remove the set cheesecake from the tin whilst still frozen. You can run a damp cloth around the outer edges to help loosen up the sides.
  • To make the cream topping, add the coconut milk, maple syrup, and vanilla extract to a bowl, and whisk well until combined. Transfer the mixture to a piping bag fitted with a star nozzle and place it in the fridge to firm up for 30 minutes to an hour.
  • Pipe the coconut cream around the top of the cake and decorate it with homemade gingerbread biscuits, fresh pomegranate, and mint leaves.
  • This cake can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze any unused cake and defrost it as needed.


  • Nutritional information is based on cheesecake without gingerbread cookie garnish.
  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
  • Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can
  • Vegan cream cheese: If you don't have access to vegan cream cheese you can swap this out for full-fat chilled canned coconut milk. Chill your cans of coconut milk at least the night before making this recipe.
  • Gluten-free: Opt for gluten-free cookies in the crust to make this a gluten-free gingerbread cheesecake.


Calories: 316kcal | Carbohydrates: 20g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 188mg | Potassium: 174mg | Fiber: 3g | Sugar: 12g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg