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Tuesday, 6 December 2016

No-bake gingerbread cheesecake

Vegan, dairy-free, egg-free

Who wants a creamy gingerbread cheesecake???...yes please!

Christmas day isn't complete without a delicious, luxurious dessert is it?! 
Cheesecake is super quick & easy to make, and tastes divine! 
I couldn't resist making yet more gingerbread inspired recipes for you all to try (and enjoy) :)
 I love gingerbread coffee, desserts, teas...anything gingerbread really. I love it's warm, festive spice! 

This cheesecake includes a silky/creamy coconut & cream cheese/cool whip for an ultra luxurious filling.
The base is made with ginger cookies! How good does it sound? It tastes even better!

Topped off with mini gingerbread men and gingerbread truffles, this is the christmas treat that everyone will love!!! 
Get my 3 ingredient gingerbread truffle recipe here-

I love making desserts as healthy as possible (raw) whilst tasting delicious, but as its Christmas, i decided to go all out and make this wonderful & magical treat! Even Santa will want a slice!  

Preparation- 15 minutes
 Serves- 12 

Ingredients for the base
-300g of ginger cookies
-3 large tablespoons of vegan margarine (I use Tomor)

Ingredients for the filling
-230g of coconut cream (chilled)
-1 & 1/2 teaspoon of vanilla extract
-2 tablespoons of icing sugar
-3 tablespoons of vegan/dairy-free butter/margarine (I used Tomor)
-300g of cream cheese
-30g of fine caster sugar
-10 ginger cookies

**You will need to chill 1 can of coconut cream in the fridge overnight**

Step 1- Line a cake tin/spring form pan with grease proof paper.

Step 2- Place the coconut cream into a large mixing bowl, along with 1 teaspoon of vanilla extract and icing sugar.
Whizz up using a hand mixer or food processor until combined.
Step 3- Pop into the fridge for around 10-15 minutes to set

Step 4- In a food processor/blender, mix the cookies until crumb like.

Step 5- In a small saucepan over a low heat, melt the butter/margarine, then pour it into the crumbled cookies and mix until well coated.
Step 6- Firmly press the mixture into the lined tin and pop into the freezer.

Step 7- 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.

Step 8- Fold in the cool coconut cream mixture along with 10 crumbled up cookies.

Step 9- Pour the cream layer onto the base and pop the tray back into the freezer to set.

Decorate when set.

I sprinkled over some ground ginger cookie crumbs, a light dust of icing sugar, mini gingerbread men and some of my homemade gingerbread truffles!
Get the recipe here-

Keep stored in the fridge/freezer in a sealed container. 
Make sure to allow the cheesecake to defrost at room temperature before enjoying! This will take around 30 minutes.


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Holly jade

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