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!
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.
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.