It’s that time of the year where we all indulge in delicious home cooked food. Cookies, pies, cakes, and candies are whipped up in our kitchens and shared at work, home and in the community. Homemade treats are definitely coming out of my kitchen and to start it off I chose to make a cheesecake.
This cheesecake is made with Toffuti Better Than Cream Cheese as I had been questioning whether it would work the same as regular cream cheese, and the answer is yes. To bring in some festive cheer I decided to use blood oranges for flavour and colour.
Blood oranges are a great alternative to regular oranges, as they are sweeter and have a beautiful dark red colour. It took me some time to find them, finally found some at the store I normally buy all my asian food products from. I guess they are still not a huge hit on the mainstream market.
For the base, I went with gingersnap cookies, as ginger and orange go well together. I opted to buy some instead of making them. My go-to brand for gluten-free gingersnap cookies is Mi-Del Cookies, they are also dairy free but are not vegan as they contain egg. There are other gluten free and vegan gingersnap cookies out there, but I prefer this brand. They have a great taste, nice crunch and make a perfect cheesecake base.
This cheesecake is a great dessert to serve to your guests, they won’t believe that it has no dairy in it and has a gluten free cookie base.
- 1½ Cups gingersnap cookies (about 24 cookies)
- 2 Tbsp vegan butter
- ¼ Tsp ground cinnamon
- 2 (8-ounce) containers Toffuti cream cheese
- 2 Tbsp agave syrup
- 3 Blood oranges
- ¼ Tsp cloves
- 1 Tbsp gluten free flour
- ⅛ Tsp salt
- Preheat oven to 350 degrees and line the bottom of a springform cake pan with parchments paper. Lightly coat sides of pan with butter.
- In a mixing bowl or food processor crumble cookies into a coarse mixture, add in melted butter and mix to combine.
- Add crumble mixture to bottom of pan and spread out to touch all corners, make sure it is well pressed and no holes are present.
- Bake for 5 minutes then remove to cool completely.
- In large mixing bowl or stand mixer add in cream cheese, agave syrup, cloves, cinnamon and flour, mix to combine until creamy.
- Squeeze in juice from 2 blood oranges and whip up for 2 minutes.
- Spread cream cheese onto base and spread out evenly.
- Bake for 20-25 minutes or until surface is just firm to the touch.
- Remove from heat and run a knife around edges. Take off springform siding and place cheesecake in refrigerator to chill 1 hour.
- Before serving add some sliced blood oranges to top and let sit out for 10 minutes so it won't be too firm.
- Will keep for 1 week in refrigerator.