Gingerbread Cheesecake{DF/GF}
Craving a holiday dessert that’s both indulgent and a little healthier? I got you covered with this dairy, gluten, and refined sugar free Gingerbread Cheesecake! With the warm, spiced flavors of gingerbread combined with the creamy, smooth texture of cheesecake, this dessert delivers all the comfort of the season—without the gluten and dairy. This cheesecake is rich and creamy, infused with molasses, ginger, cinnamon, and clove for that unmistakable gingerbread flavor. Whether you’re dairy/gluten-sensitive, or just looking for a lighter option, this gingerbread cheesecake is the perfect treat for any festive occasion.
Why you will love this cheesecake
- It’s made with simple whole food ingredients that are dairy, glute, and refines sugar free.
- This cheesecake really embodies that flavors of a gingerbread cookie.
- It doesn’t take much prep time and can be made a few days ahead of a holiday get together.
- this cheesecake is a great dessert to share for the holidays and makes quite a few servings.
- It requires no baking and the texture turns out so creamy and delicious.
What you will need
Raw Cashews – This is definitely my key ingredient when making a raw dairy free cheesecake! Soaking raw cashews and then blending them will give the cheesecake base a creamy and firm texture.
Coconut Oil – We will use a little melted coconut oil for the crust and the filling to firm the texture when chilled.
Dairy Free Cream Cheese – My Favorite dairy free cream cheese to use is by the brand Kite Hill.
Coconut Cream – This gives the cheesecake such a rich creamy texture and also provides healthy fats.
Molasses – This is a must have when it comes to any gingerbread recipe! Molasses gives the deep robust gingerbread flavor that we all know and love.
Coconut Sugar – This is a healthier sugar alternative to brown sugar and sweetens the cheesecake nicely. You can substitute with maple syrup as well.
Lemon Juice – This adds a slight tangy flavor that mimics the tangy cheesecake flavor of dairy based ones.
Vanilla Extract – I love adding vanilla to almost any dessert recipe because it is such a nice flavor note that pairs with almost any sweet treat!
Spices – We will use a combination of ginger, cinnamon, and clove for that authentic gingerbread flavor.
Gluten Free Cinnamon Cookies – You can use your favorite brand or try out these awesome grain free cookies by Simple Mills.
Vanilla Frosting – You can use a store bough dairy free frosting or make your own.
Gingerbread Cookies – To make this cheesecake extra cute and festive, I definitely recommend adding some little gingerbread men cookies on top! I made some using my iced gingerbread cookie recipe and just cut the recipe in half.
How to make the gingerbread cheesecake
Soak the Cashews
First, pour some hot water over the cashews and let them soak for at least 1 hour. Drain the water from the cashews as much as possible afterwards and set aside. The cashews get soft and when blended create the perfect creamy base for a dairy free cheesecake.
Make the Crust
Add the gluten free cinnamon cookies to a food processor and process until a fine crumb consistency forms. Then, add the cookie crumbs into a bowl and mix together with the melted coconut oil and molasses. Cut out a circular piece of parchment paper to fit in the bottom of a cheesecake spring pan, and then add the cookie crust mixture and spread out evenly then set aside.
Make the Cheesecake Layer
Add the cashews, cream cheese, coconut cream, and coconut oil, coconut sugar, molasses, lemon juice, vanilla extract, and spices to a high-powered blender. Blend for a couple minutes on high or until smooth and creamy with no chunks. Pour the gingerbread cheesecake mixture into the pan over the crust layer, and then place the cheesecake in the freezer covered and let set for at least 3 hours or overnight.
Prepare and Decorate the Cheesecake
Once cheesecake is set, take out of the freezer and let rest on the counter for a few minutes and then release the spring pan(You will want it to be frozen enough so it wont pull apart when released.) When ready to serve, top the cheesecake with some piped on dairy free vanilla frosting and some gingerbread cookies. Store in the fridge in a cake box and enjoy within 1 week.
Other recipes you will enjoy
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Gingerbread Cheesecake
Equipment
- cheesecake spring pan
- food processor or blender
- Parchment paper
Ingredients
For the cheesecake
- 2 cups raw cashews(soaked in hot water for 1 hour)
- 8 oz dairy free cream cheese(room temp)
- 1 cup coconut cream(full fat from the can)
- 1/4 cup melted coconut oil
- 2/3 cup coconut sugar
- 1 tbsp lemon juice
- 2-3 tbsp molasses
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground clove
- 1 tbsp vanilla extract
For the crust
- 1 1/2 gluten free cinnamon cookies
- 1 tbsp molasses
- 1/4 cup melted coconut oil
Toppings
- Vanilla frosting
- Gingerbread cookies
Instructions
- First, pour some hot water over the cashews and let them soak for at least 1 hour. Drain the water from the cashews as much as possible afterwards and set aside.
- Add the gluten free cinnamon cookies to a food processor and process until a fine crumb consistency forms.
- Add the cookie crumbs into a bowl and mix together with the melted coconut oil and molasses.
- Cut out a circular piece of parchment paper to fit in the bottom of a cheesecake spring pan. Add the cookie crust mixture and spread out evenly then set aside.
- Add the cashews, cream cheese, coconut cream, and coconut oil, coconut sugar, molasses, lemon juice, vanilla extract, and spices to a high-powered blender.
- Blend for a couple minutes on high or until smooth and creamy with no chunks
- Pour the gingerbread cheesecake mixture into the pan over the crust layer.
- Place the cheesecake in the freezer covered and let set for at least 3 hours or overnight.
- Once cheesecake is set, take out of the freezer and let rest on the counter for a few minutes and then release the spring pan(You will want it to be frozen enough so it wont pull apart when released.)
- Place the cheesecake in the fridge to thaw.
- When ready to serve, top the cheesecake with some piped on dairy free vanilla frosting and some gingerbread cookies.
- Store in the fridge in a cake box and enjoy within 1 week.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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