How do I ensure the coconut cream mixture sets properly?

After blending the coconut cream with vanilla extract and confectioners' sugar, pop the mixture into the refrigerator for around 10-15 minutes to allow it to set before folding it into the cream cheese layer.

What kind of cookies should I use for the base?

The recipe specifically calls for 10.5 ounces of vegan gingerbread cookies to be blended until crumb-like for the crust.

Can I use homemade vegan cream cheese for the filling?

Yes, the recipe requires 1 1/3 cups of vegan cream cheese, which can be either store-bought or a homemade version.

How do I make sure the cheesecake base is firm?

After mixing the crumbled cookies with melted vegan butter and pressing them firmly into the lined springform pan, place the base into the freezer to set.

How long does this No-Bake Gingerbread Cheesecake need to set?

The recipe instructs to pop both the base and the final cream layer into the freezer to set, implying several hours for the cheesecake to become firm enough to slice.

10 years ago

No-Bake Gingerbread Cheesecake
[Vegan]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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A slice of no-bake vegan gingerbread cheesecake on a plate, showing the spiced cookie crust and creamy white filling, garnished with crumbled gingerbread.

Gingerbread-Cheesecake - One Green Planet

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Ingredients You Need for No-Bake Gingerbread Cheesecake [Vegan]

For the Base:

10.5 ounces vegan gingerbread cookies
3 large tablespoons vegan butter

For the Filling:

3/4 cup, plus 1 1/2 teaspoons coconut cream, chilled
1 1/2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
3 tablespoons vegan butter
1 1/3 cups vegan cream cheese
1/3 cup fine caster sugar
10 vegan gingerbread cookies

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How to Prepare No-Bake Gingerbread Cheesecake [Vegan]

Line a springform pan with grease-proof paper.
Place the coconut cream into a large mixing bowl, along with 1 teaspoon of vanilla extract and confectioner's sugar. Blend using a hand mixer or food processor until combined. Pop into the refrigerator for around 10-15 minutes to set.
In a food processor/blender, mix the cookies for the crust until crumb-like.
In a small saucepan over a low heat, melt the butter, then pour it into the crumbled cookies and mix until well coated.
Firmly press the mixture into the lined tin and pop into the freezer.
In a food processor or using a hand mixer, combine 1/2 teaspoon of vanilla extract, cream cheese. and caster sugar until light and creamy.
Fold in the cool coconut cream mixture along with 10 crumbled up cookies.
Pour the cream layer onto the base and pop the tray back into the freezer to set.
Decorate as desired when set