In my opinion no time of year is complete without it’s own cheesecake recipe. We really do love cheesecake in this household! I could have tried to include mincemeat, or clementine would have been nice but I know the younger members of the family are not fans of either of those. So what other Christmas addition could a cheesecake have? Well spice of course. Nothing says Christmas more than some warming spice whether in some gingerbread, mulled wine or even mince pies.
These cheesecakes we were a very big hit – the spice is on the form of ginger cookies in the base and Biscoff spread in the cheesecake layer. The result is delightful! In fact, by adding the Biscoff spread the cream cheese mixture gets a bit firmer, which is all the better for a no-bake cheesecake recipe. I find the addition of the yogurt is important to give a hint of sour that cuts through the sweet.
I’ve given the proportions for 4 individuals ramekins but I’d you want to make more, or one larger cake, just multiply as necessary.
Christmas Spice Cheesecakes
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes 4 individual ramekins
8 ginger biscuits, crushed
2 tbsp dairy-free margarine, melted
150g dairy-free cream cheese (I use 1 tub of Oatly cream spread)
1 tbsp dairy-free yogurt
2 tbsp icing sugar
3 tbsp smooth Biscoff spread
Christmas decorations of choice
- Mix together the crushed biscuits with the melted margarine, divide between the 4 ramekins and press down to form a firm base. Place in the fridge to set.
- Whisk together the cream cheese, yogurt, icing sugar and Biscoff spread until smooth and well combined. I find it easiest to use a food processor, but you can whisk it by hand.
- divide the mixture evenly between the four ramekins and level off. Chill. When read to serve add Christmas themed decorations and a sprinkle of glittery icing sugar, if you have any.