This vegan Gingerbread Cheesecake is silky smooth and while it tastes indulgent, it won't leave you feeling heavy or regretting that second (or third...) piece! It gets started with a gingersnap base, is filled with a smooth, warmly spiced 'cheese'cake, and is served here with cute little gingerbread people, fresh vegan caramel drizzle and whipped coconut cream.
Preheat the oven to 350°F. Place the cookies into a food processor and blend until finely ground. Rather than using a bowl and making more dishes, place the finely ground crumbs into a 9-inch spring form pan. Drizzle in the coconut oil over the crumbs and then mix together until evenly combined. Press the mixture evenly and firmly into the base of the pan. Bake until set, 12-15 minutes. Set aside on a cooling rack.
For the Filling:
Place the millet in a fine mesh strainer and rinse under cold water. Combine millet and the water in a medium-sized saucepan. Bring to a boil, then cover and simmer for 40-45 minutes. It will be a bit sticky but that's fine.
Place the rest of the ingredients into a food processor or high-powered blender and process on high until smooth. Slowly add the cooked millet in batches, scraping down the sides. Continue to blend until the mixture is completely smooth. Depending on your machine, it could take 2-8 minutes.
Pour the cheesecake mixture over the cooled crust in the spring form pan. Refrigerate for 4 hours or overnight to set.
Garnish with whipped coconut cream, salted vegan caramel and gingerbread cookies if desired. Keep refrigerated.
If you would like to make this cake completely gluten-free, ensure that the gingersnaps you use for the base are gluten-free.