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Ginger and Syrup Cheesecake

A quick vegetarian cheesecake featuring crushed digestive biscuits, cream cheese, stem ginger, and a dark chocolate garnish.

VegetarianDessertGingerCheesecakeNo-Bake

Estimated Nutrition

Per Serving Total
Calories 972.1 kcals 1944.2 kcals
Carbohydrates 75.2 grams 150.4 grams
Fat 69.4 grams 138.8 grams
Protein 12.3 grams 24.6 grams
Cook Time
0 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
45
ml
Dark Chocolate
grated
CondimentsSauces
60
ml
Ginger Syrup
from the jar
Dairy
15
ml
Butter
softened
300
g
Cream Cheese
full-fat
GrainsCereals
4
piece
Digestive Biscuits
crushed
Other
2
piece
Sugar Twists
optional garnish
Vegetables
2
piece
Stem Ginger
finely chopped
2
piece
Stem Ginger
halved

Steps

  • Crush the biscuits in a bag using a rolling pin.
  • Mix the biscuit crumbs with softened butter in a bowl.
  • Press the mixture into 5cm rings on serving plates to form bases.
  • Mix the cream cheese with chopped ginger and ginger syrup.
  • Spoon the cheese mixture into the rings and smooth the tops.
  • Sprinkle with grated chocolate and top with ginger pieces.
  • Warm the ring edges and lift them off carefully.
  • Garnish with sugar twists before serving.