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Mini No-Bake Gingerbread Cheesecakes Recipe

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★★★★★

5 from 93 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/mini-no-bake-gingerbread-cheesecakes-recipe/