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Chestnut & Ginger Cheesecake

Chestnut & Ginger Cheesecake

Who said you can’t have your cake and eat it? With chestnut puree, you can eat your cake diary free (and a small slice of guilt free!)  in many plant-based scenarios. This chestnut and ginger cheesecake is a real showstopper, with the punchy ginger pairing perfectly with the creaminess of the chestnuts.

Recipe by @the_bare_scientist

  • Serves 10

  • 45 Minutes (set overnight)

  • 5 pans

  • Proficient

Suitable for vegans

Chestnut Purée


For the Base

  • 250g plain flour
  • 50g sugar
  • 130g vegan butter
  • 1tbs ground flaxseed mixed with 2 tbs water

For the Filling


  1. Place cashews into a large bowl and soak in hot water for at least 1 hour until softened. Blend to a smooth consistency once ready
  2. Place all ingredients for the biscuit base into a mixing bowl and form crumbs with your fingers until the mixture all comes together
  3. Press the mix into your lined cake tin and place in the freezer for 20 minutes. Preheat your oven to 175°C. Once the dough is nice and firm, pierce several times with a fork and place into the middle of the oven and bake for 15-18 minutes or until the biscuit base is golden and firm
  4. Add Merchant Gourmet chestnut purée to a medium saucepan and heat just enough to relax the contents
  5. Pass the blended cashews and purée through a fine mesh sieve to achieve a silky-smooth texture
  6. Add cream cheese to the sieved mixture along with the sugar, cinnamon and ginger
  7. Add the agar agar to approximately 200ml water and bring to a boil to activate. You will now need to work quickly
  8. Thoroughly mix the agar agar into the filling mixture and pour on top of the biscuit base, placing into the refrigerator to set for at least 6 – 8 hours, but ideally overnight
  9. Optional to decorate with some fresh berries and chopped dark chocolate as shown in the image

How'd you get on?

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