This recipe is for a light, fresh yet delicious and flavorful Gingerbread Cheesecake. This cheesecake is really easy to make and only require a few simple ingredients. Serve it as an afternoon snack/treat or dessert. It is both gluten and sugar free and lower in fat.
Gingerbread is my favorite spicy during winter and Christmas. But I could actually eat it all year round, that’s how much I love it. And one of my all time favorite desserts, I would say it’s to three actually, is cheesecake. Therefore I had to make a Christmas inspired cheesecake with the taste of gingerbread! Since the holidays and Christmas usually are filled with lot of heavy food and sugary sweets I wanted to make a lighter and healthier cheesecake that isn’t overwhelming or won’t make you go into a food coma after eating it. Hence I made it with reduced fat cream cheese and greek yogurt. This makes the cheesecake both light and fresh but still super delicious, creamy and flavorful. The crust is made using oat flour, gingerbread spice, apple sauce and coconut oil. The apple sauce reduces that amount of coconut oil that has to be used. Since this cake is both gluten and sugar free and lower in fat is is great to serve both as an afternoon snack/treat as well as for dessert.
A few tips:
- The cheesecake batter is made with 50% cream cheese (reduced fat) and 50% Greek yogurt (0% fat). But you can adjust the amounts or split as you like to only use cream cheese if you prefer. But that will make the cake heavier
- The amount of gingerbread spice can be adjusted according to taste and preferences.
- If you prefer a sweeter crust you can add stevia granulated sugar according to taste.
- Don’t bake the cheesecake for too long, then it will get dry and boring. The cheesecake is ready when the edges have set but the middle still is a bit wobbly. The cheesecake will set as it cools.
- Let the cheesecake cool completely before garnishing it and serving it.
Ingredients for this Gingerbread Cheesecake:
- Oat flour
- Gingerbread spice
- Apple sauce
- Coconut oil
- Stevia granulated sugar
- Cream cheese (reduced fat)
- Greek yogurt (0% fat)
- Stevia vanilla drops
- Corn starch
- Gingerbread cookies
- Candy cane
- Blueberries
- Currant
- Stevia icing sugar
Other recipes you might like:
- No Bake Gingerbread Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
- Saffron Muffins (Gluten & Refined Sugar Free)
- Gingerbread Sticky Cake/Swedish Mud Cake (Gluten & Refined Sugar Free)
- Saffron & Orange Polenta Cake (Vegan, Gluten & Refined Sugar Free)
- Gingerbread Bliss Balls (Vegan & Sugar Free)
- Spiced Sheet Cake (Gluten, Sugar & Oil Free)
- Gingerbread Muffins with Lingonberries (Gluten & Sugar Free)
- Lussebullar/Saffron Buns (Gluten, Sugar Free & Lower In Fat)
Gingerbread Cheesecake (Gluten, Sugar Free & Lower Fat)
Ingredients
For the crust
- 3 dl Oat flour
- 1-2 tbsp Gingerbread spice
- 1/2 dl Apple sauce
- 1/2 dl Coconut oil melted and slightly cooled
- Stevia granulated sugar (optional, if you prefer the crust sweeter, I did not use it)
For the cheesecake
- 350 g Cream cheese (I used reduced fat)
- 3 1/2 dl Greek yogurt (I used 0% fat)
- 3 Eggs
- 2-2 1/2 dl Stevia granulated sugar
- 3-4 tbsp Gingerbread spice (or to taste)
- 5-6 drops Stevia vanilla drops (or vanilla extract)
- 1 tbsp Corn starch
To garnish
- Gingerbread cookies
- Candy cane
- Blueberries
- Currant
- Stevia icing sugar
Instructions
- Preheat the oven to 175 degrees Celsius.
- Grease or line a 20 cm spring form.
- Combine oat flour, gingerbread spice, apple sauce, coconut oil and stevia granulated sugar (if using) and mix until you have a quite firm dough.
- Add the crust to the lined spring form and press down until it covers the bottom of the spring form. Bake in the oven for 15-20 minutes, until it starts to get golden brown.
- Meanwhile add cream cheese and yogurt to a blender and mix until combined.
- Add one egg at a time and mix in between. But don't mix for too long, just until incorporated.
- Add gingerbread spice, stevia granulated sugar, vanilla drops and corn starch and mix again.
- Take out the spring form from the oven and pour the cheesecake batter over the crust. Place back in the oven and bake for 35-45 minutes. The cheesecake is ready when the edges have set but the middle is still a bit wobbly. The cheesecake will set while it cools down. Don't bake it for too long, then it will become dry and boring.
- Take out of the oven and let it cool completely.
- Garnish with fresh berries, gingerbread cookies or any other desired topping.