Thursday 6 January 2022

Vegan Gingerbread Cheesecake

 Make this delicious cheesecake for the perfect festive dessert, everyone will love it!

Merry Christmas everyone! I've been looking forward to the big day since November, I think the run up to Christmas is just so magical. Uni work and part time working has taken its toll and I'm definitely looking forward to trying to rest a bit, but hopefully next year if things are back to normal I can do some more festive things in London! But until then I'll be in the kitchen baking up some delicious Christmas treats for my friends and family, including this yummy cheesecake. Speaking of which, I don't know why I didn't think of making this sooner. It's so fitting for Christmas, especially for those who aren't keen on a Christmas pudding or a chocolate Yule log. I think a cheesecake is a wonderful dessert option, its a little lighter after a feast no doubt you'll be having, and its so creamy and more-ish. Plus it's all things gingerbread which for me is every thing I want around Christmas. Ginger in the base, the filling and on top. I haven't tried this recipe without the almond butter, I like the nuttiness it brings and I think its a great addition, but by all means try it without, you may need to adjust the quantities a little. 

If you like gingerbread and cheesecake...

Check out these recipes for more inspiration!


Prep: 15 minutes + 4 hours in the fridge or overnight
Cook: no bake
Serves: 8-10


  • I really recommend using Oatly's whipping cream and cream cheese. Both are on the thicker side which makes the cheesecake filling more stable. Other vegan brands I find can be too watery and make the filling more loose.
  • I like to use an offset spatula to create a smooth flat surface for the cheesecake filling. 
  • The mini gingerbread men I used are the McVities ones, but you can use other mini gingerbread men that you are able to find. 


  • Base
  • 250g Gingernut biscuits
  • 85g Butter
  • Filling
  • 170g Almond butter
  • 230g Cream cheese 
  • 100g Caster sugar
  • 250ml Double Cream 
  • Topping
  • Gingerbread men
  • Whipped cream


  1. Grease a 20cm springform cake tin.
  2. Crush the biscuits in a ziplock bag using a rolling pin or in a large bowl or a food processor. 
  3. Melt the butter then pour over the crushed biscuits and mix.
  4. Press the biscuit base into the cake tin evenly then place in the fridge for 30 minutes.
  5. Meanwhile make the filling. Use an electric hand whisk or standing mixer to whip together the cream cheese, almond butter and sugar until combined. 
  6. In a separate bowl, whisk the double cream to stiff peaks - about 5 minutes.
  7. Fold the whipped cream into the cream cheese mixture then spread on top of the biscuits evenly to create a flat surface. I
  8. Place in the fridge to set for a minimum of 4 hours. 
  9. Pipe some whipped cream on top of the cheesecake and add gingerbread men all around to make it look even more festive. Finish with a sprinkling of crushed gingerbread biscuits in the centre. 
  10. This cheesecake is best kept in the fridge, covered, for up to 4 days. Enjoy!




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