Mini No-Bake Gingerbread Cheesecakes Recipe

Introduction

These Mini No-Bake Gingerbread Cheesecakes are a delightful festive treat that combines the warm flavors of gingerbread with creamy vegan cheesecake. Perfect for holiday gatherings or anytime you want a cozy dessert without turning on the oven.

Ingredients

• 100g gingerbread Oreo cookies (see notes for alternatives)
• 50g dairy-free butter or margarine
• 125g cashew nuts (soaked and drained, see step 1)
• 280g vegan cream cheese (such as Violife)
• 75g icing or powdered sugar
• 50g coconut cream (thick white cream from a can of coconut milk)
• 2 teaspoons vanilla extract
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 220ml dairy-free whipping cream (such as The Coconut Collaborative Double Cream)
• 2 teaspoons ground ginger (for cream)
• 1/2 teaspoon ground cinnamon (for cream)
• Drop of brown food gel (optional, for coloring cream)

Instructions

1. Step 1: Soak the cashew nuts overnight in water to soften them. Drain well before use.
2. Step 2: For the base, melt the dairy-free butter or margarine in a small saucepan over low heat. Remove from heat and pour into a medium heat-proof mixing bowl.
3. Step 3: Blend the gingerbread Oreo cookies in a food processor until fine crumbs form. If using plain biscuits, add ground ginger now. Mix the crumbs into the melted butter until it resembles wet sand and holds shape when pressed.
4. Step 4: Press about 1½ tablespoons of the mixture into each cavity of a loose-base cookie cup tin, compacting well. Freeze while you prepare the filling.
5. Step 5: For the cheesecake filling, blend the soaked cashews, vegan cream cheese, icing sugar, coconut cream, vanilla extract, and spices (ginger, cinnamon, nutmeg) in a high-speed blender for about 5 minutes until completely smooth. Add extra coconut cream if needed.
6. Step 6: Pour the filling evenly into each tin over the chilled bases, tapping the tins on the counter to release air bubbles. Refrigerate overnight to set.
7. Step 7: To remove cheesecakes from tins, place them in the freezer for 15 minutes to firm up. Run a knife around the edges to loosen, then carefully push out.
8. Step 8: For the cream topping, whip the dairy-free whipping cream with ground ginger and cinnamon until thick and holding peaks. Add a drop of brown food gel for color if desired. Transfer to a piping bag with a large round tip.
9. Step 9: Pipe a swirl of cream on top of each cheesecake.
10. Step 10: Decorate with vegan gingerbread man cookies by pressing broken pieces into the cream and sides (head on top, arms and legs around sides). Pipe royal icing decorations onto the gingerbread and allow to set at room temperature for at least 30 minutes.
11. Step 11: Dust lightly with icing sugar before serving. Enjoy!

Tips & Variations

• If you can’t find gingerbread Oreos, substitute with plain digestive biscuits mixed with extra ground ginger and cinnamon.
• Use a high-speed blender for the filling to achieve a smooth, creamy texture. Regular blenders may need more blending time.
• For a more intense ginger flavor, increase ground ginger slightly in both the filling and the cream.
• To make traditional gingerbread men cookies for decoration, you can find a vegan gingerbread cookie recipe here.

Storage

Store the cheesecakes covered in an airtight container in the refrigerator for up to 3 days. The no-bake cream topping is best enjoyed fresh but will keep chilled. Reheat is not recommended; serve straight from the fridge for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of cashews?

Cashews provide a creamy texture ideal for no-bake cheesecakes, but you can try soaked macadamia nuts or blanched almonds. The flavor and texture may vary, so blend until very smooth.

Do I have to soak the cashew nuts overnight?

Soaking cashews overnight softens them for a creamy filling. If short on time, soak in very hot water for at least 2 hours, but overnight soaking is best for smoothness.

Mini No-Bake Gingerbread Cheesecakes Recipe

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Delight in these Mini No-Bake Gingerbread Cheesecakes, a festive vegan dessert blending classic gingerbread spices with a creamy, cashew-based filling and a crunchy Oreo cookie crust. Perfect for holiday gatherings, these cheesecakes are topped with spiced dairy-free whipped cream and decorated with charming vegan gingerbread men for a whimsical touch.

• Author: lina
• Prep Time: 20 minutes plus overnight soaking for cashews
• Cook Time: 0 minutes
• Total Time: 20 minutes active prep plus overnight chilling time (~8 hours)
• Yield: 6 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base

• 100g gingerbread Oreo cookies (see notes for alternatives)
• 50g dairy-free butter or margarine

Cheesecake Filling

• 125g cashew nuts (soaked and drained overnight)
• 280g vegan cream cheese (e.g. Violife)
• 75g icing/powdered sugar
• 50g coconut cream (thick white cream from canned coconut milk)
• 2 teaspoons vanilla extract
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Whipped Cream Topping

• 220ml dairy-free whipping cream (e.g. The Coconut Collaborative Double Cream)
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• Drop of brown food gel (optional)

Decoration

• Vegan gingerbread cookies (homemade following recipe or similar)
• Royal icing for piping decorations
• Light dusting of icing/powdered sugar for topping

Instructions

1. Prepare Base: Melt the dairy-free butter or margarine in a small saucepan over low heat, then remove from the heat and pour into a medium heat-proof mixing bowl. Blend the gingerbread Oreo cookies or chosen biscuits until fine crumbs form. Combine the biscuit crumbs with the melted butter, stirring well until the mixture resembles wet sand that holds shape when pressed. Press about 1½ tablespoons of the mixture firmly into each cavity of the loose base cookie cups. Place the base-filled tins into the freezer while preparing the filling.
2. Soak Cashews: Soak the cashew nuts in water overnight to soften them for a creamy filling. Drain before use.
3. Make Cheesecake Filling: In a high-speed blender or food processor, combine the soaked and drained cashews, vegan cream cheese, icing sugar, coconut cream, vanilla extract, ground ginger, cinnamon, and nutmeg. Blend on high speed for about 5 minutes until completely smooth and creamy, stopping occasionally to scrape down the sides. Add extra coconut cream if the mixture is too thick.
4. Assemble Cheesecakes: Evenly pour the cheesecake filling over the chilled bases in the tins. Tap the tins gently on the work surface to release any air bubbles. Refrigerate the cheesecakes overnight to set fully.
5. Remove Cheesecakes from Tins: For easier removal, place the tins into the freezer for 15 minutes to firm up the cheesecakes. Carefully slide a knife around the edges, then gently push out each cheesecake from the loose bottom cups.
6. Whip Topping Cream: Using a stand mixer with a balloon whisk or a hand whisk, whip the dairy-free whipping cream with ground ginger and cinnamon until thick and able to hold peaks. Add a drop of brown food gel for an authentic gingerbread color if desired. Transfer the whipped cream to a piping bag fitted with a large round tip nozzle.
7. Pipe Cream on Cheesecakes: Pipe a generous swirl of the spiced whipped cream atop each cheesecake for an elegant finish.
8. Decorate with Gingerbread Cookies: Prepare a batch of vegan gingerbread man cookies and allow them to cool. Break off the gingerbread men heads and arms, then press these pieces onto the sides and tops of the cheesecakes—head on top of the whipped cream, arms on the sides, and legs at the base. Use royal icing to pipe facial features and decorations onto the gingerbread men, letting the icing set at room temperature for at least 30 minutes.
9. Final Touches and Serve: Lightly dust each cheesecake with icing/powdered sugar for a snowy effect. Serve chilled and enjoy the festive flavor and creamy texture.

Notes

• Cashews must be soaked overnight in water to soften for the cheesecake filling. If in a hurry, soak in very hot water for at least 2 hours.
• If gingerbread Oreos are unavailable, use plain Oreos or digestive biscuits and add 3 teaspoons ground ginger to the biscuit crumbs to mimic gingerbread flavor.
• Dairy-free butter alternatives like vegan margarine work well for the base.
• Use a high-speed blender for achieving a smooth, creamy filling texture.
• The loose-bottom cookie cups help with removal of cheesecakes but require care when unmolding.
• Brown food gel is optional but adds authentic gingerbread coloring to the whipped cream.
• Royal icing piping should dry completely before serving for best presentation.

Keywords: mini cheesecake, no-bake, vegan cheesecake, gingerbread cheesecake, holiday dessert, dairy-free, cashew cheesecake