Ingredients

Base
· 300g vegan gingernuts (you can find accidentally vegan ones at most supermarkets)
· 200g vegan butter, melted

Filling
· 700g Angel Food plant-based cream cheese, softened at room temperature
· 2/3 cup icing sugar
· 1 tsp vanilla extract
· 2 tsp ground ginger

· ½ tsp cinnamon

· 250ml vegan whipping cream (e.g. Flora Plant Cream or Nature’s Charm Coconut Whipping Cream)

· Crumbled gingernut biscuits to top

· Vegan whipped cream to top

Method

• For the crust, blitz vegan gingernuts until fine, then add melted butter. Combine until the mixture holds together. Line the base of a cake tin with baking paper for easy removal and grease the sides of the tin. Press the biscuit and butter mixture evenly into the base of the tin. Place it in the fridge while you prepare the filling.

• Beat softened cream cheese until smooth. Consider using a food processor for firmer vegan cream cheese. Add sugar, vanilla, and spices, mixing until well combined. In a separate bowl, whip the vegan cream until mostly thickened, then fold it into the cream cheese mixture. Continue beating until the filling is thick, creamy, and thoroughly combined.

• Pour the cream cheese filling onto the biscuit base in the cake tin, spreading it evenly. Refrigerate the cheesecake overnight to set.

• The next day, gently slide a thin knife around the edges to detach the filling from the cake tin. Carefully remove the cheesecake from the tin. Top with vegan whipped cream and crumbled biscuits for decoration. Slice and serve for a delightful vegan dessert experience.