Image of Christmas cheesecake

Christmas cheesecake

By Violife

Not rated by anyone

Servings: 6

Total time: 5 h 30 min

Preparation time: 5 h 30 min

Cooking method: Blending

Difficulty: Intermediate

A Christmas special cheesecake in a gingerbread biscuit base that all family can enjoy!


for the crust

vegan butter block • 170 g
vegan gingerbread biscuits • 300 g
salt • 1/4 tsp

for the cheesecake

violife creamy original • 300 g
coconut milk • 400 ml
almond milk • 100 g
agar agar • 2 g
maple syrup • 2 tbsp
lemon juice • 1 tbsp
vanilla essence • 1 tsp
cinnamon for dusting • 1 tsp


for the crust


In a blender place the gingerbread biscuits and blitz until they turn into powder. Add VIOBLOCK and salt and blitz again until combined.


Place in a tart tin and smooth over the base with the back of a spoon.  Place in the fridge to set. 

for the cheesecake


In a small pot, dissolve the agar-agar in coconut and almond milk, whisking constantly. When it comes to a boil, remove from heat and allow to cool.


In a large mixing bowl, add the rest of the ingredients and the coconut-almond milk mixture and whisk very well until combined.


Pour the mixture on top of the gingerbread base and place in the fridge to set for at least 5 hours.


Sprinkle with cinnamon and serve!

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