Vegan recipe

Vegan Gingerbread Cheesecake

Prep 45 mins
Cook 25 mins
Serves 8

If you’re after a dessert centrepiece that’s going to have your friends and family skipping mains and going straight for sweet – it’s this! The perfect vegan Christmas dessert, a fluffy whipped cheesecake topped with ginger syrup and vegan gingerbread men.

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For the cheesecake:
1 pack of Cauldron Organic Tofu Block
250g vegan ginger biscuits
70g coconut oil, melted
½ tsp vanilla extract
100g vegan cream cheese
160ml coconut cream
1 tsp agar agar
50g caster sugar
60g stem ginger in syrup, drained (reserve 60ml of the syrup) and chopped

For the gingerbread men:
120g plain flour
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp baking powder
30g vegan margarine
45g soft light brown sugar
2 tbsp vegetable oil
2 tbsp golden syrup
White writing icing and edible decorations (optional)

For the ginger syrup:
60ml stem ginger syrup
20 g dark brown soft sugar


  1. To make the cheesecake base, put the ginger biscuits and coconut oil into a food processor and blitz until you have a mixture the texture of wet sand.
  2. Transfer this mixture to a greased and lined 20cm/8” cake tin and press into the base until firm. Transfer to the fridge to set.
  3. To make the cheesecake filling, put the Cauldron Organic Tofu Block and vanilla extract into a food processor and blitz until smooth. Add the cream cheese and mix until combined.
  4. Put the coconut cream, agar agar and caster sugar into a pan and place over a low heat for 5 minutes. Add the blended tofu mixture and bring to the boil. Once boiling, take off the heat and allow to cool for 10 minutes. Stir through the stem ginger and spoon the mix on top of the biscuit base in the tin. Level the top, then transfer to the fridge to set.
  5. Preheat your oven to 170°C/150°C fan/Gas 3.
  6. For the gingerbread men, combine the flour, ginger, cinnamon and baking powder in a food processor and mix until combined. Add the vegan margarine, sugar, oil and golden syrup and blend until you have a dough consistency. Wrap in cling film and refrigerate for 15 minutes.
  7. Flour a clean work surface and roll your dough out to 5mm thickness, then use gingerbread men cutters to create shapes with the dough. Transfer the gingerbread men onto lined baking trays and bake for 10-12 minutes. Transfer to a wire cooling rack, cool completely, then decorate with writing icing and edible decorations.
  8. To make the ginger sauce, place a small saucepan over a medium heat and add the ginger syrup and sugar. Stir until bubbling. Remove from the heat and set aside.
  9. To assemble the cheesecake, remove it from the tin and drizzle with the stem ginger syrup. Garnish with gingerbread men to serve.