???? How to Make No Bake Gingerbread Cheesecake - Perfect Vegan Christmas Dessert ????
How to Make No Bake Gingerbread Cheesecake - Perfect Vegan Christmas Dessert ???? Don't miss out on this fantastic vegan dessert! Lower in fat than other cheesecakes, you must try it! Quick and easy vegan dessert for Holidays, Vegan Christmas or just because ????. Just because you don't eat dairy, you don't have to miss out on cheesecakes, they are very easily made without dairy or eggs and taste amazing! Decorate your vegan gingerbread cheesecake to your liking and create this perfect show stopper for your vegan Christmas ????. We love this vegan gingerbread cheesecake, we eat it all year round.
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???? Vegan No Bake Gingerbread Cheesecake Recipe
For the base:
• 250g ginger nut cookies or 250g 1 pack of lotus type biscuits (mine are from Aldi)
• 2 tbsp vegan butter, melted
For the filling:
• 250g cashew nuts, soaked overnight or 1 hour in hot water
• 250ml plant-based milk, I use Aldi unsweetened soya milk
• 1 tbsp vegan butter melted
• 60g maple syrup or date syrup (for sugar free) OR 100g white sugar
• Juice of 1 small lemon
• 1 tsp vanilla extract or 1 tsp vanilla sugar
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ½ tsp mixed spice (it's NOT the same as allspice)
• A pinch of salt
Toppings:
• Gingerbread men
• Chocolate shavings
• Sprinkles
20cm/9 inch loose bottom baking tin
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Ali at #PlantFit
#vegan.
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How To Make Raspberry And Ginger Cheesecake
Raspberry and Ginger Cheesecake Recipe. A wonderful, naughty but nice and refreshing cheesecake that is as easy to make as it is to eat! Devour our Raspberry and Ginger Cheesecake Recipe.
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Baked Gingerbread Cheesecake - Quick and Easy Recipes
A warming gingerbread cheesecake with a hit of festive spice. Perfect for over the Christmas holidays but a great, indulgent dessert at any time of year!
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Keto Gingerbread Cheesecake - delicious low carb Christmas recipe!
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No-Bake Gingerbread Cheesecake With The Domestic Geek | Eat the Trend
The holidays bring out some of our favorite desserts, and we're going to tackle this festive, no-bake gingerbread cheesecake. It's for any busy hostess planning a Winter party or for simply enjoying while sitting by the fireplace with your loved ones. We've teamed up with Sara Lynn from The Domestic Geek, and she's added one of our favorites (Oreos!) to the crust. Trust us; you're going to love this one.
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No-Bake Gingerbread Cheesecake
From Sara Lynn Cauchon, The Domestic Geek
INGREDIENTS
For the crust:
12 pumpkin spice Oreos
For the filling:
16 ounces cream cheese, room temperature
1 14-ounce can sweetened condensed milk
2 tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the garnish:
Whipped cream
Gingerbread men candies
DIRECTIONS
Place pumpkin spice Oreos into a food processor and pulse until they turn into a fine crumb. Divide filling between 4 serving glasses or bowls and press down gently to form a crust. Set aside.
Into a large bowl, add cream cheese and beat until smooth and creamy. Add in sweetened condensed milk, molasses, vanilla, cinnamon, ginger, nutmeg, and cloves. Continue mixing until smooth. Divide the mixture evenly into 4 glasses and then chill for at least 2 hours.
When ready to serve, top with whipped cream and gingerbread men candies.
Serves: 4
Cook Time: 2 hours 30 minutes
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Maple Pear Cheesecake with Gingersnap Crust
This Maple Cheesecake is perfectly smooth and creamy, with bits of pear and ginger in the cheesecake for an amazing dessert! This maple cheesecake is sure to be a hit on your holiday dessert table or anytime you are craving cheesecake!
You can absolutely choose to leave out the pears and ginger root if you want a creamy and smooth cheesecake all the way through. I have added poached peaches that are soaked in a Bourbon Maple Sauce that make the perfect cheesecake topper!
If you are looking for a creative way to decorate this Maple Pear Cheesecake, check out my Candied Pears that look like Stained Glass at
The ingredients and quantities are shown here. The full written and printable recipe is available at globalbakes.com/maple-pear-cheesecake/
For the Poached Pears & Ginger Root:
2 to 3 pears, Bosc or Bartlett preferred, peeled and cored
480 mL (2 cups) water
400 grams (2 cups) granulated sugar
1 inch piece of fresh ginger root, peeled and diced
1 teaspoon ground cinnamon
For the Bourbon Maple Sauce:
240 mL (1 cup) REAL maple syrup
2 tablespoons butter, softened and cut in small pieces
60 mL (1/4 cup) heavy cream
1/4 teaspoon sea salt
1/2 to 1 tablespoon bourbon to taste
For the Gingersnap crust:
170 grams gingersnap crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar
70 grams (5 tablespoons) butter, melted and cooled
For the Cheesecake:
680 grams (3 8-ounce blocks) cream cheese, full fat, at room temperature
125 grams (5/8 cup) brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, at room temperature
125 grams (1/2 cup) sour cream, at room temperature
80mL (1/3 cup) real maple syrup
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