Ginger and Caramel Cheesecakes

Cheesecake is a daunting recipe to veganise, but I've found an excellent combination of ingredients that create a sweet, smooth and creamy dessert that's perfect for dinner parties and special events.

My Vegan Ginger and Caramel Cheesecake is quite easy to make, with only the base needing a quick bake and the final product requiring an overnight stay in the refrigerator. The caramel can be drizzled on top in advance or right before serving.

I use gluten-free ginger biscuits for the base, but you could use any vegan biscuit like Oreos (sans cream filling), shortbread or whatever you like.

Ingredients for the base

  • 155g gingernut biscuits (use gluten-free biscuits if necessary)
  • 20g brown sugar
  • 10g caster sugar
  • 65g vegan butter, melted

Ingredients for the filling

  • 420g vegan cream cheese
  • 150ml vegan whipping cream
  • 130g caster sugar
  • 1 tbs cornflour
  • 1 tbs egg replacement powder mixed with 2 tbs water
  • 5g lemon zest
  • 1 tsp vanilla extract
  • Vegan caramel, to taste (I use Nature's Charm Coconut Caramel Sauce)
  • Flaked almonds or garnishes of choice, to taste

Ingredients for the base

  • Preheat oven to approximately 180 degrees Celsius and grease a mini tart or cupcake tin. You could also use a large cake tin if you wanted to make a single big cake.
  • Place biscuits and sugars in a food processor and blend until mixture resembles breadcrumbs.
  • Transfer to a bowl, pour in butter and mix until combined.
  • Divide mixture into 1-12, depending on how many cakes you want to make and how big your cases are.
  • Press mixture into the tin holes, then place into the oven and bake for approximately 10 minutes.
  • Remove from the oven and leave to cool completely.
  • Ideally you'll use a tin with removable bottoms, so you can easily push out the completed cakes. If not, place the bottoms into cake rings, lining the insides with baking paper.

Ingredients for the filling

  • Place all ingredients except for the caramel in a bowl and use a handheld mixer to blend until smooth.
  • Divide evenly and spoon onto bases, smoothing the tops.
  • Place in the refrigerator to set for at least 5 hours; ideally overnight.
  • Right before serving, remove cakes from the cake rings and drizzle with caramel sauce and toppings. Store in the refrigerator in an airtight container.

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