Recipe for Gingerbread Peanut Butter Cheesecake


    • 125 g Gluten Free Plain flour Blend ( If not using your own blend I recommend Dove Farms Free UK Or Pillsbury Us )
    • 100g Light Brown Sugar
    • 1/2 tsp Baking Soda
    • 1/2 tsp Cinnamon
    • 1 tsp Ground Ginger
    • 1/4 tsp Nutmeg
    • 1/4 tsp Mixed Spice
    • 1/2 tbsp chia Seeds and 1 1/2 tbsp warm water for Chia Egg
    • 90 ml Dairy Free Milk ( I used Mighty Pea M!lk )
    • 30 ml black Treacle
    • 1/2 tsp Vanilla extract
    • 40 ml Neutral oil
    • 1/2 tbsp Apple Cider Vinegar
    • 2 tbsp of salted peanuts


  • 200 g Vegan Plant Based Cream Cheese ( I used Philadelphia plant based )
  • 90 g Icing Confectionery Sugar
  • 125 g Smooth Peanut Butter ( I used Meridian)
  • 100 ml Plant Based Double Cream ( I used Flora Plant Based Double )


    1. Preheat the oven to 160c fan / 180 C Standard / 350°F
    2. Grease and line a 7in tin with baking parchment set aside
    3. In a mixing bowl and add the flour blend, xanthan gum, brown sugar, baking soda, cinnamon, nutmeg, ground ginger and mixed and mix together then sieve
    4. Prepare a flax egg by adding 1/2 Tbsp chia seeds to a bowl and then adding 1 1/2 Tbsp hot water. Let it sit for a minute to become gloopy.
    5. Add the chia egg, soy milk ,treacle, vanilla extract, oil and apple cider vinegar to the mixing bowl and whisk with a hand whisk to combine.
    6. Place your mix in the prepared pan
    7. Bake at 160 C Fan / !80 C Standard 350°F for 25 minutes or until a cake tester or tooth pick comes out clean inserted into the centre of one of the cakes comes out clean.
    8. Let the cake cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
    9. When cool slice your cake in half horizontally
    10. taking one half using either a piece of card 5in circular or a 5in cake tin place it centrally this will make your ‘cheesecake well ‘
    11. Place the uncut cake base and then your cut out back into the 7 in baking tin
    12. Now line the edge ( There will be a gap as cake shrink as this cool with parchment or baking acetate……. secure it round and tap it so it doesn’t move and look like a collar round the cake
    13. Next add the Vegan cream cheese icing sugar and peanut butter to a bowl or stand mixer and whisk until combined
    14. When combined add the vanilla and double plant based cream…….whisk on medium until thick and creamy
    15. Chop your peanuts finely and place in the well made by the sponge cakes
    16. Place the cheesecake mix into the tin on top and into the sponge well
    17. Place in the fridge over night or minimum 4 hours
    18. Unwrap and decorate as required
    19. I added some brandy snaps using 1/4 of this recipe on the blog

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