Savor the festive flavors with this Spiced Vegan Cheesecake, featuring a crunchy ginger nut crust, a richly flavored filling of warm spices and citrus zest, and a fluffy coconut cream topping. It’s garnished with pomegranate seeds, fresh mint, and homemade gingerbread cookies for an elegant finish.
Ingredients:
For the Ginger Nut Crust:
- 14 gingernut cookies (140g), or digestive biscuits/graham crackers (gluten-free if required)
- ½ cup (50g) pecans
- ¼ tsp (1.25g) sea salt
- 1 tsp (2g) ground ginger
- 5 tbsp (70g) vegan butter
For the Creamy Spiced Filling:
- 1 ½ cups (200g) cashews, soaked
- 10.5 oz (300g) vegan cream cheese
- ½ cup (118ml) maple syrup
- ½ cup (120g) soy or coconut yogurt
- 1 tbsp (15ml) lemon juice
- 1 vanilla pod or 2 tsp vanilla extract
- 4 tbsp (55g) solid coconut oil
- 2 ½ tsp (5g) ground ginger
- 2 tsp (4g) ground cinnamon
- ½ tsp (1g) ground nutmeg
- ½ tsp (1g) ground allspice
- 1 tsp (2g) orange zest
For the Coconut Cream Topping:
- ½ batch vegan whipped cream
For the Garnish:
- Fresh pomegranate seeds
- Mint leaves
- ¼ batch vegan gingerbread cookies
Instructions:
- For the crust, pulse cookies, pecans, ginger, and salt in a food processor until fine. Add vegan butter and process to a dough. Press into a 7″ springform pan and freeze.
- Blend all filling ingredients until smooth. Pour over crust and freeze for 6 hours or overnight.
- For garnish, prepare vegan gingerbread cookies if desired.
- Release the set cheesecake from the pan and garnish with piped coconut cream, gingerbread cookies, pomegranate seeds, and mint leaves.
- Keep the cheesecake refrigerated in an airtight container for up to 5 days, or freeze and defrost as needed.
This Spiced Vegan Cheesecake is perfect for those who love a dessert that’s not only delicious but also a delight to present. Share this recipe with friends and family, and don’t forget to bookmark our site for more delightful vegan desserts!
