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Gingerbread Cheesecake [Vegan]

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A creamy, delicious cheesecake that's perfectly spiced and decorated with gingerbread cookies. This one is a real centerpiece of a dessert!

Gingerbread Cheesecake [Vegan]


For the Crust:

  • 1 cup crushed vegan gingerbread cookies (recipe follows)
  • 1 1/2 tablespoon coconut oil, melted

For the Filling:

  • 1 cup gingerbread crumbs
  • 2 15-ounce cans full-fat coconut milk
  • 2/3 cup maple syrup
  • 1/4 teaspoon sea salt
  • 2 teaspoons each cinnamon, ginger, vanilla, and anise extracts
  • 2 teaspoons cinnamon
  • 1 tablespoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 1/2 cups coconut butter (not oil), warmed to liquid

For the Mini Vegan Gingerbread Cookies:

  • 1 tablespoons ground flax seed
  • 3 tablespoons filtered water
  • 2 1/4 cups gluten-free all-purpose flour
  • 1/3 cup coconut sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 teaspoon each cinnamon, ginger, vanilla, and anise extracts


To Make the Cookies:

  1. In a small bowl, whisk together the flax seed and water and set aside.
  2. In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, baking soda, and sea salt.
  3. Whisk in the remaining ingredients, and the flax mixture until smooth. Scoop dough onto a piece of parchment, and sort of flatten with your hands. Place in the freezer for about 30-45 minutes, or until it is more firm and rollable.
  4. Pre-heat the oven to 350°F, When ready to roll, flour a rolling pin, and roll the dough out 1/8-inch thick on a sheet of parchment. Cut into small shapes with a cookie cutter and place on two parchment-lined baking sheets. Re-roll any scraps and cut them out as well.
  5. Place cookies in the oven and bake for about 15 minutes until set, a little crispy, and starting to brown at the edges. Let cool completely.

To Make the Crust:

  1. Preheat the oven to 375°F degrees.
  2. Place the 2 cups gingerbread cookies in a food processor, and process until crumbly. Add the coconut oil and pulse until it is incorporated.
  3. Press the crust into the bottom of a 6-inch round deep springform cake pan. Place in the oven and bake for about 10 minutes until it is browning a little and set. Remove from the oven and let cool completely.

To Make the Filling:

  1. Combine all ingredients but the coconut butter in a high-speed blender or food processor and blend until smooth.
  2. With the motor running, add the coconut butter and process a minute more If it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures. Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer. Pour the filling over the prepared crust, and place in the freezer to set for about 4 hours. Decorate with extra gingerbread cookies.





Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.



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69 comments on “Gingerbread Cheesecake [Vegan]”

Click to add comment
1 Years Ago


1 Years Ago


Stephen Benson
1 Years Ago

Looks super yummy, any chance I could buy one?

Theresa Fromknecht
2 Years Ago

Love gingerbread, bet it's even better in a cake.

Sheryn Adele
2 Years Ago

Traci hmmmmmm...... might try this!

Traci Nancarrow
17 Dec 2015

That looks amazing!! Far better than what I'm attempting to construct today!

Sheryn Adele
17 Dec 2015

I highly doubt that!

Martha Compeau
2 Years Ago

Looks delicious

Sandra Robinson
2 Years Ago


Connar Nicol
2 Years Ago

Mitchell Brown Annabel Schulte I've found it!

Mitchell Brown
16 Dec 2015


Mia Zaki
2 Years Ago

Kelsey Wilson might bring that for potluck!

Kelsey Wilson
16 Dec 2015

Phanny Ann-Chan is brining the cheesecake. I honestly don't have time to bake with my 16 month old running around and trashing everything.

Kela Maswabi
2 Years Ago

A ke sa batla go bona custard and jelly outlwe. Ever! Kelebogile Imani Phalatsi

Kelebogile Imani Phalatsi
16 Dec 2015

Gingerbread cheesecake. Oh Bawo!

Kela Maswabi
16 Dec 2015

Child! *thwants leleme*

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