vegan cheesecake with Swedish ginger bread cookies and orange (recipe)

 

It may be kind of Christmassy in flavour, but this delicious plantbased, dairyfree cheesecake really works anytime. If you can get ginger bread cookies/snaps in your grocery store of course. 

Nb the Swedish kind of gingerbread cookies are the thin, flat, dark brown Christmas spiced ones. You can probably buy them at Ikea or a speciality shop if you don’t live in Sweden or any of the other Nordic countries, I’d imagine.

The recipe is so versatile so you can make your own flavour combo and switch the crushed gingerbread cookies for classic digestive biscuits of course. Here we go:

VEGAN GINGERBREAD COOKIES CHEESECAKE

400 g silky soft tofu (I use Yipin’s of course)

200 g gingerbread cookies/snaps

100 g dairyfree butter

1 pinch of salt

200 g dairyfree cream cheese

1 dl sugar

1 tbsp lemon juice

2 teaspoons of vanilla sugar or 1 pinch of vanilla powder

1 tsp ground cardamom

finely grated orange peel from 1 organic orange

2 ½ dl dairyfree whipping cream (I use Oatly Whipping cream)

Topping:

crushed gingerbread cookies/snaps

50 g vegan chocolate (with orange)

Crush the gingerbread cookies and then melt the butter in a saucepan over low heat. Mix together and spread evenly in a springform pan (about 24 cm in diameter).

 Put in the freezer until cold.

In a food processor or blender, mix silken tofu, cream cheese, sugar, lemon juice, vanilla powder, cardamom and finally grated orange peel to a smooth and fluffy batter.

Whip the cream in a separate bowl. Mix the tofu mixture into the whipped cream and then pour it over the gingerbread base.

Leave your gingerbread cookies cheesecake in the freezer for about 4 hours or overnight.

Take it out of the freezer and let it thaw for about 20 minutes or until it has softened slightly. Top your gingerbread cookies cheesecake with chopped orange chocolate and crushed pieces of gingerbread cookies/snaps. Enjoy!

I couldn’t find any vegan chocolate with orange in my grocery store, so I used simple dark dairyfree chocolate and it was really good. The cheesecake still has plenty of fantastic orange flavour.

(Original recipe in Swedish at Yipin tofu’s website - https://yipin.se/recept/pepparkakscheesecake/ They have many other fantastic tofu recipes that are easy to translate.)

I hope you’re enjoying Veganuary 2023, whether you’re living like me with everyday being veganuary or you’ve realised it’s finally time to step up you’re game and be the change for the future of the planet. Animals do not in any way or form belong on the plate. Period.