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No Bake Gingerbread Cheesecake

Decadent No Bake Gingerbread Cheesecake for Festive Cheer

Indulge in this No Bake Gingerbread Cheesecake, a creamy and festive dessert perfect for holiday gatherings.
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Prep Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American, Vegan
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Cookie Butter Can replace with homemade cookie butter or nut butter
  • 1/4 cup Miyoko’s Vegan Butter Substitute with coconut oil if unavailable
For the Filling
  • 8 oz Vegan Cream Cheese Tofutti can be used for a nut-free option
  • 1/2 cup Maple Syrup Agave syrup can be used as a substitute
  • 1 cup Heavy Vegan Cream Coconut cream can serve as a dairy-free substitute
  • 1/2 cup Cashew Milk Yogurt Soy or coconut yogurt can be used for nut-free choice
Optional Toppings
  • 1 cup Coconut Whipped Cream
  • 6 pieces Decorative Gingerbread Cookies

Equipment

  • Food processor
  • Mixing bowl
  • electric mixer
  • springform pan
  • spatula

Method
 

Preparation
  1. In a food processor, blend cookie butter and Miyoko’s vegan butter until smooth and creamy, about 1-2 minutes. Transfer to a springform or tart pan and press evenly to form a crust. Freeze for at least 30 minutes.
  2. In a large mixing bowl, combine vegan cream cheese, maple syrup, cashew milk yogurt, and spices. Mix on medium speed for 2-3 minutes until creamy.
  3. Gently fold the heavy vegan cream into the mixture without over-mixing for about 1-2 minutes until the filling is light and fluffy.
  4. Once the crust has set, pour the filling over it and spread evenly. Cover with plastic wrap and freeze for at least 4 hours until firm.
  5. Remove from the freezer and let sit at room temperature for about 10 minutes before slicing. Top with coconut whipped cream and gingerbread cookies.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gCalcium: 2mgIron: 5mg

Notes

Ensure the cheesecake is fully frozen before slicing for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for one week.

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