Vegan & Gluten-free Gingerbread Cheesecakes

These gingerbread cheesecakes are oh so dreamy! These cheesecakes are the perfect holiday dessert. They are vegan, gluten-free, dairy-free, simple to make, and so delicious!

I love to make these for every holiday gathering! I'll typically pair a batch of these with my gluten-free & dairy-free cheesecake filled cookies and fudgy paleo brownies.

Ingredients

Here are the ingredients you'll need:

• almond flour
• coconut sugar
• coconut oil
• cinnamon, ginger, nutmeg, cloves
• maple syrup
• non-dairy cream cheese
• coconut milk
• brown sugar
• molasses
• arrowroot flour

See recipe card for quantities.

Storage

Store in the fridge or freezer!

FAQ

Vegan & Gluten-free Gingerbread Cheesecakes

These gingerbread cheesecakes are vegan, gluten-free, dairy-free, and so delicious!

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Servings: 12 cheesecakes

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

For the crust:

• 2 cup almond flour
• 3 tablespoon coconut sugar
• 1 teaspoon cinnamon
• 4 tablespoon coconut oil melted
• 1 tablespoon maple syrup

For the cheesecake filling:

• 12 oz. non-dairy cream cheese
• ⅔ cup coconut milk full-fat
• ¼ cup brown sugar
• 2 tablespoon molasses
• 2 tablespoon maple syrup
• 2 tablespoon arrowroot flour
• 1 ½ teaspoon ginger
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves

Method

 

1. Preheat oven to 350℉ and line 12 cupcake tins with liners.
2. In a bowl, mix together all of the crust ingredients. Press this evenly into the prepared cupcake tins and bake for 8 minutes.
3. In a stand mixer, mix together all of the cheesecake filling ingredients until smooth. Scoop this evenly on top of the baked crusts.
4. Bake the cheesecakes for about 23-25 minutes. Let cool for 30 minutes before placing in the fridge to set for at least 3 hours.