Gingerbread Mousse Cheesecake

"Vegan Gingerbread mousse cheesecake now available! The base is made with pecan nuts to which most of the people are usually not allergic. A bit of chocolate makes the base complete. The gingerbread spice of the mousse is incredible. Try your hand at this timeless classic, and you'll see why gingerbread has endured as a favorite recipe for centuries."
-- @lolasdailykitchen
Jump to Section
  • Recipe Card
Prep time 4hrs
Serves or Makes: 10

Recipe Card

For the Crust


  • 8 cups raw pecans
  • 2 teaspoons ceylon cinnamon
  • 1 teaspoon orange zest
  • 8 - 10 fresh dates, pitted
  • Pinch of salt

For the Filling


  • 2 cups raw cashews, soaked in water overnight then drained
  • 6 3/4 ounces oat cream, refrigerated overnight
  • 1/4 cup extra virgin coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons ceylon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon gingerbread mix spice (optional)

For the Toppings


  • 2 tablespoons dried cranberries
  • Pecans
  • Dried coconut flakes
  • Raw cacao nibs
  • Chocolate ganache (1 teaspoon coconut oil mixed with 1/3 cup melted dark chocolate)


  • Step 1

    Prepare the crust by adding the pecans, cinnamon and salt to a blender or a food processor. Blend until fine crumbs form. Then, add the dates and blend until you get a sticky dough.

  • Step 2

    Line the bottom of a 9” springform cake pan with parchment paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.

  • Step 3

    Rinse the blender used earlier. Melt the coconut oil in a small saucepan over low heat until liquid. Add the soaked cashews into the blender. Then, pour the oat cream into the blender. Add coconut oil, maple syrup, the spices and blend until smooth. If needed, add a bit more of the oat cream to ease out the blending. Taste, and add sweetener or spices, if desired.

  • Step 4

    Remove the cake pan from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.

  • Step 5

    When the filling has set, take the vegan cake from the freezer and remove the sides of the cake tin carefully. Melt the raw chocolate with the organic coconut oil in a small saucepan on low heat and once it’s melted, pour the chocolate on top of the cake.

  • Step 6

    Top with pecans, coconut flakes, raw cacao nibs, and fresh cranberries and let thaw for about 15 minutes until cutting the cake. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.