Who doesn’t love a decadent cheesecake and cookies? How about combining them into one sinfully delicious dessert?! You’re going to love my vegan gingerbread biscoff cookie cheesecake recipe any time of year!
Base
- 2 cups of raw vegan gingerbread, biscoff or sugar cookie dough of choice (homemade or store bought) – Softened enough to roll out and flatten into tin but not too warm or it will fall apart
Filling
- 2 cups Plain Vegan Cream Cheese (room temperature)
- 2 cups Vegan Heavy Whipping Cream (I use Violife)
- 1 teaspoon Vanilla Extract
- 1 cup cookie butter of choice (I used Biscoff)
- 2 tablespoons lemon juice
Topping
- Icing of choice for piping (homemade or store bought)
- Mini cookies that match the base of the cake
Preheat oven to 350 degrees.
In a spring form cheesecake pan, grease the bottom and sides well. Spread your desired raw cookie dough (gingerbread, sugar or biscoff) evenly on the bottom and up the sides about a 1/4 to 1/2 inch, pressing down to make sure the base of the cake will bake evenly. Bake 10-15 minutes, until golden brown. Allow to cool completely for a couple of hours before adding cheesecake filling.
While the cookie base cools, make the filling by adding all of the ingredients into a medium to large mixing bowl. Whip all the ingredients until fully incorporated and smooth.
Pour filling mixture into cooled springform tin, on top of the baked cookie base. Smooth the top and sides to make sure the cake settles and forms evenly. Pick up the filled tin with both hands about a quarter inch from the counter and allow to drop so to remove any bubbles and fill any crevices so that the filling settles evenly.
Place into the fridge for a minimum of 3 hours but preferably overnight.
When ready to serve, remove the springform sides carefully to be sure that the cake doesn’t stick to sides and fall apart. Decorate how you like and serve chilled. If you are not serving it right away, place decorated cake in the fridge until a few minutes before slicing and serving.
