Vegan Gingerbread Cheesecake with a Gingerbread House Topper

Vegan Gingerbread Cheesecake with a Gingerbread House Topper

Set the scene this Christmas with this vegan gingerbread cheesecake complete with a cosy gingerbread house topper. The vegan cheesecake is flavoured with tempting spices such as ginger and cinnamon and is a great nut-free dessert for the whole family.

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One thing we vegans are great at is putting a fresh spin on an old classic! Instead of sticking with a traditional Christmas pudding, make something new with this vegan gingerbread cheesecake recipe.

Unlike many vegan cheesecake recipes, this recipe is entirely nut-free as it can be made with dairy-free soft cheese and silken tofu. Coconut oil helps to bind the ingredients in both the base and the filling together, which is beautifully flavoured with ginger and cinnamon.

The vegan gingerbread topper is a fun recipe for kids to make during the holiday where they can let their imaginations run wild with the decorations.

Sweetened with blackstrap molasses, it’s a nostalgic vegan dessert that looks fantastic on the dinner table.

Prep Time: 25 minutes plus chilling

Cook Time: 10 minutes

Calories: 467

Servings: 12

Rating:  

Calories: 467

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the vegan gingerbread house:
  • 13.75 13.75 g plain flour
  • 5.4166666666667 5.4166666666667 g coconut oil, melted
  • 0.125 0.125 Tbsp ground ginger
  • 0.33333333333333 0.33333333333333 Tbsp blackstrap molasses
  • 0.083333333333333 0.083333333333333 tube of ready-to-pipe decorating icing
  • For the cheesecake:
  • 20.833333333333 20.833333333333 g ginger, crumbed biscuits (check whether they have milk)
  • 8.3333333333333 8.3333333333333 g coconut oil, melted
  • 0.083333333333333 0.083333333333333 tsp cinnamon
  • 0.083333333333333 0.083333333333333 tsp ground cloves
  • 0.083333333333333 0.083333333333333 Tbsp ground ginger
  • 0.041666666666667 0.041666666666667 tsp ground nutmeg
  • 0.16666666666667 0.16666666666667 tsp vanilla paste
  • 41.666666666667 41.666666666667 g dairy-free soft cheese
  • 8.3333333333333 8.3333333333333 g icing sugar
  • 2.0833333333333 2.0833333333333 g tapioca flour
  • 20.833333333333 20.833333333333 g silken tofu

Method

For the gingerbread house:

  1. Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with greaseproof paper.
  2. Pulse all the ingredients in a mixer until a dough is formed.
  3. Roll the dough out to about 3mm thick.
  4. Cut two walls into 8x6cm (3¼x2¼in) rectangles, two roof pieces into 9x6cm (3½x2¼in) rectangles, and cut the front and back 9x6cm (3½x2¼in) – along the bottom – with an apex at 45° in the centre of each piece. Alternatively, buy some gingerbread house cutters, there are lots of kits and templates available.
  5. Bake in the oven for 10 minutes.
  6. Leave to cool completely, then stick together the house with edible glue.
  7. Decorate how you like – I used vegan chocolate buttons for roof tiles.

For the vegan gingerbread cheesecake:

  1. Line a 23cm (9in) springform tin with greaseproof paper.
  2. Pulse the biscuits with the coconut oil until you have a fine coated crumb.
  3. Push the crumb into the tin and even out. Chill in the fridge for 1 hour.
  4. Blitz together all the remaining ingredients until totally smooth and pour onto the chilled base.
  5. Chill overnight to set. Done! (If it doesn’t look completely set, put it in the freezer for a couple of hours, but remove half an hour before serving.) Place the gingerbread house on top of the cheesecake when you’re ready to serve.

Planning your Christmas dinner menu?

Make planning a delicious feast simple with our handy guide to the best vegan Christmas recipes

Written by

Stu Henshall

Stu Henshall

Stu Hensall is the Senior Development Chef for Quorn and Cauldron. and a former contestant on The Great British Bake Off.

www.instagram.com/stuhenshall/

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