Baked Gingerbread Cheesecake (vegan & gluten-free)

Wholesome plant-based baked cheesecake with gingerbread spices and creamy filling.

Today I’m sharing with you my first Christmas recipe for this year, Baked Gingerbread Cheesecake. Baked cheesecake has been on my list for ages and what a perfect occasion to finally make it. Themed with beautiful gingerbread spices it’s my kind of heaven.

This is a wholesome plant-based cheesecake, lightly sweetened and yet again made with my favorite almond chickpea crust, what can I say, I love it so much, sweet or savory, it works like a dream!

It’s a protein rich cheesecake with creamy filling of cashews, silken tofu and vegan creme fraiche. Spiced with ginger, cinnamon, cloves, nutmeg, allspice and orange zest it feels nourishing and cozy.

Not a complicated recipe, the crust is easy to make and filling is just simply blending all ingredients together. Plus it’s a perfect recipe to make a day in advance. I have used chickpea flour in the filling, but I feel that cornflour will be more creamy and lighter flavor. So you have an option to pick depending on your diet preference.

It’s not one of my prettiest recipes, but I feel it speaks for itself. You could dust it with little powdered coconut or sugar or top it with gingerbread cookies or cranberries and rosemary if you wish. 

Hope you love it :)

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Yield: 9" tart

Baked Gingerbread Cheesecake (vegan & gluten-free)

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Wholesome plant-based baked cheesecake with gingerbread spices and creamy filling.

Cook Time 1 hour 5 minutes

Total Time 1 hour 5 minutes

Ingredients

Cheesecake crust:

• 1 cup ground almonds (100 grams)
• 1/2 cup chickpea flour (60 grams)
• 1/4 cup tapioca flour (30 grams)
• 2 tablespoons coconut sugar
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• pinch sea salt
• 4 tablespoons solid coconut oil
• 1-2 tablespoons water as needed

Cheesecake filling:

• 1 cup cashews, soaked for 3 hours (120 grams)
• 14-ounce silken tofu (400 grams)
• 3/4 cup vegan creme fraiche, or use coconut cream or coconut yogurt (200 ml)
• 1/4 cup maple syrup (60 ml)
• 1 tablespoon blackstrap molasses
• 2 teaspoons vanilla extract
• zest of 1/2 orange
• 1 tablespoon lemon juice
• 1 and 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 2 tablespoons corn flour or chickpea flour

Instructions

1. Preheat the oven to 360 °F (180 °C)
2. Prepare 9" tart tin with a removable base. You can grease and line the base, but the pastry is quite greasy and it's not necessary.
3. In a medium bowl whisk together ground almonds, chickpea flour, tapioca flour, coconut sugar, spices and sea salt.
4. Using your hands rub in the coconut oil until mixed in. Now add 1 tablespoon of water at a time until you have a smooth soft dough. Don't overwork it, rather just bring it together.
5. Press the dough directly into the tart tin and work your way around the base and up the sides to form a crust.
6. Pierce the base a few times with a fork and bake for 10 minutes.
7. Remove from the oven and leave to cool down. If the base puffed up gently press it down.

Filling:

1. Rinse cashews with plenty of running water and drain well.
2. Place cashews and well-drained tofu into a blender, add creme fraiche, maple syrup, molasses, vanilla, orange zest, and lemon juice and blend until smooth. Add spices and corn flour and blend again until incorporated.
3. Pour the filling into your pre-baked crust and bake for 50 to 60 minutes until set.
4. Remove from the oven and leave to cool down completely before transferring to the fridge to set. It will still wobble when baked but will set in the fridge.
5. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 481Total Fat: 34gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 31mgSodium: 240mgCarbohydrates: 36gFiber: 3gSugar: 21gProtein: 12g

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