Vegan Nut-free Gingerbread Cheesecake

This may have been one of the hardest recipes I have had to make. And being an over-achiever by nature, I couldn’t help but make it even harder for myself and thinking: “Ah-ha! I won’t use cashews!”. Well done Lilia. I’d really done it then. *Slow clap*.

Let me just get this straight: I don’t think things through. And I payed for that. Deciding I didn’t want any excess crumbs on the base, I proceeded to tip them into the bin. You can probably guess what happened. The whole base fell, into the bin. *Another slow clap*. Yay. And to make it worse: I decided it was a great idea to do this BEFORE SCHOOL.

I still have more stories. But I won’t bore you. Let’s talk about the cheesecake: probably the reason you are actually here. It’s really creamy even without cashews; I used silken tofu. It is the softest tofu you can get, and is often used in desserts like mousses or in a vegan carbonara. It is very smooth, meaning you don’t need a high quality (ridiculously expensive) blender to make this!

Vegan Nut-free Gingerbread Cheesecake
Description: This creamy cheesecake is a showstopper that will have everyone asking for more!
Prep time: 20 minutes
Cook time: 10 minutes
Fridge time: 5 hours
Serves: 10
Suitable for vegans

Ingredients:

  • 200g ginger nuts, crushed
  • 40g vegan butter, melted
  • 350g silken tofu
  • 205ml (1/2 cup + 1/3 cup) plant milk
  • 50g (1/4 cup + 1 tbsp) icing sugar
  • 3 tbsp lemon juice
  • 100g (1/2 cup) coconut oil, melted
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Method:

  1. Preheat your oven to 160°C (320°F/ Gas Mark 3). Line an 8″ cake tin with baking paper.
  2. Combine the crushed ginger nuts and the melted butter, and press them firmly into the bottom of the tin. Bake for 10 minutes.
  3. In a blender, put the tofu, plant milk, icing sugar, lemon juice, coconut oil, ginger, cinnamon and salt. Blend until fully smooth.
  4. Once the base is cool, pour the cheesecake mixture on top and put in the fridge for at least 5 hours. Enjoy!

Storage instructions: Best eaten fresh. Will store for one day in the fridge.

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