Recipe: Quick and easy to make gingerbread cheesecake

This recipe makes a deliciously creamy cheesecake, which has gone down a treat with vegan and non-vegans alike. 

This recipe makes 8 servings.

Ingredients for vegan Gingerbread Cheesecake 

For the base

• A 250g packet of Ginger Nuts biscuits - I used these and they're quite gingery, whereas others may have a milder taste of ginger

• 5 Hobnobs

• 3 tablespoons of margarine - I used this one

For the filling

• The cream from a 400g can of coconut milk - keeping the can upside down, put it in the fridge the night before

• 2 tablespoons of icing sugar - see note below

• 340g of cream cheese - I used this one

• 2 tablespoons of caster sugar - see note below

• 1 teaspoon of vanilla extract

• 1/2 a teaspoon of vanilla extract

• 4 Ginger Nuts biscuits - I used these

• 3 Hobnobs

According to the current list from Sainsbury's, this icing sugar is vegan, and this caster sugar is vegan. 

How to make vegan Gingerbread Cheesecake

1. Remove the can of coconut milk from the fridge, turn it the right way round and open it

   • you should be able to see the coconut water separately from the cream

2. Scoop out the coconut cream and put it into a bowl or jug that's deep enough for you to put an electrical hand mixer in

3. Add one teaspoon of vanilla extract and icing sugar and blend it together using an electrical hand mixer

4. Put this in the fridge for at least 10 minutes

5. Adding a few at a time, blend the Ginger Nuts and Hobnobs until you are left with large crumbs

6. Melt the margarine, add it to the biscuits and stir in, or blend one final time

7. Put the biscuit mixture into the base of the cake tin and put it in the freezer

8. Blend the 4 Ginger nuts and 3 Hobnobs and set aside in a bowl

9. Using the same blender, (without washing it after removing the biscuits), mix the remaining vanilla extract, cream cheese and caster sugar

10. Removing the coconut cream mix from the fridge, add it to the items that are in the blender and stir in using a spoon

11. Add the biscuit crumbs which you set aside in Step 8

12. Remove the base of the cheesecake from the freezer and pour the creamy mix onto the base

13. Use something to smooth the top later and put it back in the freezer

14. Remove it from the freezer 2 hours before you want to serve it

Adapted from a recipe by The Little Blog of Vegan

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