Zesty Lemon Ginger Cheesecake: A Vegan Delight with a Spicy Twist

Zesty Lemon Ginger Cheesecake: A Vegan Delight with a Spicy Twist

Unleash the flavors of zesty lemon and spicy ginger in this delicious vegan lemon and ginger cheesecake. This recipe masterfully combines the tangy, refreshing taste of lemon with the warm, aromatic essence of ginger, all nestled in a rich, creamy cheesecake base. The ginger-walnut cookie crust adds an extra layer of spice and texture, making this dessert not only a treat for the palate but also a joy for the senses.


Why you will love it

This cheesecake is perfect for those who enjoy a balance of spicy and citrus flavors in a smooth, creamy texture. The vegan ingredients ensure this dessert is accessible to those following a dairy-free diet without sacrificing the luxurious feel of a traditional cheesecake. Lemon provides a burst of freshness, while ginger offers a warm aftertaste, creating a harmonious blend that is both invigorating and comforting.

Perfect opportunity

Great for gatherings, celebrations or as a special treat at vegan and non-vegan dinner parties, this cheesecake is sure to impress. Serve it at your next summer barbecue, family gathering, or bring it to a festive potluck to share its unique flavors. It's also a great choice for holiday desserts, especially for those looking for lighter, dairy-free options.

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Decorating Tips

For an elegant presentation, garnish the cheesecake with thin lemon slices arranged in a spiral or sprinkle pieces of candied ginger on top for an extra spicy touch. A drizzle of vegan lemon curd can enhance the lemon flavor and add a vibrant color contrast. Edible flowers or mint leaves can also add a fresh, decorative touch.


  • For the base:
    • 300 grams of ginger and walnut cookies
    • 120 grams of vegan butter, melted
  • For the cheesecake filling:
    • 400 grams of vegan cream cheese
    • 200 ml of vegan double cream
    • 150 grams of icing sugar
    • 2 teaspoons vanilla bean paste or extract
    • Zest of 2 lemons


  1. Prepare the crust:
    • Finely crush the ginger and walnut biscuits, using a food processor or rolling pin in a bag. replaces the word nice with emptyss with melted vegan butter until evenly coated.
    • Line a 6- or 8-inch loose-bottom cake pan with parchment paper. Press cookie mixture into bottom and lightly up sides of pan. Refrigerate while you prepare the filling.
  2. Make the filling:
    • In a mixing bowl, whisk vegan cream cheese until smooth. Gradually pour in the vegan double cream and continue to whisk until the mixture is thick and creamy.
    • Add the vanilla extract, lemon zest and icing sugar. Whisk until all ingredients are completely incorporated and the topping is smooth.
  3. Assemble the cheesecake:
    • Pour the cheesecake filling onto the biscuit base, smoothing the top with a spatula.
    • Optionally, top with vegan lemon curd for extra lemony flavor.
    • Refrigerate the cheesecake, ideally overnight, to allow it to set and develop the perfect texture.

This lemon and ginger cheesecake offers a delicious twist on traditional flavors, providing a vegan dessert option that doesn't compromise on taste or texture.


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