Ginger-Orange Vegan Cheesecake with Poached Pears

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This Ginger-Orange Vegan Cheesecake is a crowd-pleasing holiday dessert. Rich and dense and creamy, just like traditional cheesecake, but dairy-free and vegan. Make it even more elegant by topping it with poached pears!
Prep 30 minutes
Cook 1 hour 55 minutes
Chill Time 15 minutes
Total 2 hours 40 minutes
5 from 5 votes

Cheesecake is one of my favorite desserts to make, especially around the holidays. And while a lot of vegan cheesecakes are raw/unbaked, I much prefer the baked variety. Because, well, they actually taste like cheesecake! Tangy and creamy and dense and rich, just like a traditional cheesecake. But of course, 100% vegan and cruelty free!

I will be serving this Ginger-Orange Baked Vegan Cheesecake at Christmas dinner this year, but of course I had to test run it in advance. After serving myself two slices, I packed the leftovers for my boyfriend to take to his office. I pack him with treats fairly often, and he always reports back “everyone loved it, got rave reviews.”

But this time, I got to meet his coworkers at their office holiday party, and everyone did in fact report that they loved it very much. One person might have said it was the best cheesecake ever. #justsaying.

Bottom line: you should be making this cheesecake for your Christmas/New Year/other holiday party! I promise it’s a crowd pleaser that everyone in your life, whether vegan or omnivore, will love.

It’s rich and dense and creamy, just like traditional New York style cheesecake. And the sweet/tart/spicy combination of ginger and orange really take this one over the top!

Oh, and the poached pears? That’s if you want to make your cheesecake even fancier and impressive!

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Poached pear halves on cheesecake on white marble board.

Gingersnap Crust

The crust for this cheesecake could not be easier. Just four ingredients (three if you don’t count salt) and all you need is a food processor.

The gingersnap crust, of course, complements the ginger cheesecake filling, which uses both fresh ginger and crystallized ginger. This is the brand of ginger snap cookies I use. I have also used the Whole Foods 365 brand, and another option are the ginger snaps from Nabisco (affiliate links). All varieties are vegan-friendly.

You do want to ensure that you pulverize the ginger snap cookies into fine crumbs before adding the other ingredients; otherwise, you might end up with larger chunks of cookie in the crust and/or the crust won’t adhere as much during baking.

Woman pouring poaching syrup onto baked cheesecake topped with pear halves.

Ginger-Orange Cheesecake Filling

I’ve done a fair share of cheesecake recipe testing over the last few years, and my go-to filling consists of three main ingredients: raw soaked cashews, coconut cream, and store-bought vegan cream cheese.

Raw Cashews. These babies need to be soaked in order to soften them up and make them all creamy. You can soak them overnight in cool water, or if you forget, cover them with boiling water for 1 hour. Either option is totes fine.

Coconut Cream. This is the thick white cream from a can of full-fat coconut milk. You want the cream to be solidified, and in order to do that, I recommend storing your coconut milk in the fridge for 24 hours – this will give it ample time to solidify.

A few points. This recipe calls for 1 cup of coconut cream. This is slightly more cream than you’ll find in a standard 13.5-ounce can of coconut milk, so I recommend either (a) buying 2 cans and saving any excess coconut milk/cream for another use; or (b) buying a can of coconut cream (affiliate link). There will be more cream in a can of coconut cream than there will be in a can of coconut milk.

Vegan Cream Cheese. When I make cheesecake, the brand of cream cheese I love using is Tofutti (affiliate link). It tastes just like traditional cream cheese, which helps this cheesecake taste just like traditional dairy-based cheesecake!

If you can’t find vegan cream cheese, you can omit it and use more cashews and coconut cream. You will need to increase the amount of each of those ingredients: use 2 1/4 cups raw cashews (instead of 1 1/2 cups) and use 1 1/2 cups coconut cream (instead of 1 cup). The measurement equivalents in grams are in the Recipe Notes below.

One piece of cheesecake and two poached pear halves on a plate with a fork.

Here are a few notes on the rest of the ingredients in the cheesecake filling:

Lemon Juice. Along with the vegan cream cheese, this brings the tart, tangy flavor you associate with cheesecake. The lemon juice also helps mask the taste of cashews. Be sure to use freshly squeezed lemon juice, as it will notably affect the taste if you use those plastic bottles of lemon juice.

Arrowroot Powder The arrowroot powder helps to thicken and set the cheesecake filling. You can use cornstarch if you don’t have arrowroot powder.

Crystallized Ginger. This is one of the star ingredients and I love the taste and texture it brings. If you can’t find crystallized ginger, simply omit it, but it does have sugar, so you may want to increase the amount of sugar in the filling from 1/3 cup to 1/2 cup.

Fresh Ginger. This is a ginger-orange cheesecake, after all, so there are three forms of ginger—the gingersnap cookies in the crust, the crystallized ginger, and freshly grated ginger.

Orange Zest: The orange juice brings the most perfect sweet, bright flavor to balance the pungent spiciness of ginger!

Piece of cheesecake and two poached pear halves on a plate with a fork.

Now that you know everything about the ingredients, here are a few tips for baking this vegan cheesecake.

Advanced planning. You will need to do some advance planning, primarily by refrigerating the can of coconut milk for 24 hours to solidify the coconut cream. If you forget to soak the cashews for 8 hours overnight, you can always soak them in boiling water for 1 hour.

Size of springform pan. I used an 8 inch springform pan, but you could also use a 9-inch springform pan if that’s what you have. The cheesecake will be a bit thinner, so you might want to check in on it 5 minutes before the suggested bake time.

Water bath. I wrap the bottom of the springform pan in aluminum foil and bake it in a water bath, which is the recommended method for baking traditional cheesecakes to ensure even cooking and prevent cracks. Usually, eggs are the culprit behind a cracked cheesecake, and since this is an egg-free cheesecake, the water bath might feel a bit unnecessary, but I like to be safe and it doesn’t add too much work.

Woman placing piece of cheesecake on a plate next to full cheesecake.

This cheesecake is PLENTY delicious on its own, but if you want to turn your cheesecake into a show stopping holiday dessert, then why not top them with some poached pears?? Also, pear and ginger is a fabulous flavor combination.

As for pear variety, I recommend Bosc or Anjou varieties; Bartlett pears tend to get mushy when cooked. I also love Bosc pears because they have a slender neck that lends a certain elegance.

For the poaching liquid, I use a combination of white wine, water, freshly squeezed orange juice, and sugar, and I flavor it with cinnamon sticks, fresh ginger slices, and orange peel.

If you do not consume or serve alcohol, you can simply use more water, and perhaps double the amount of orange juice for a little extra flavor.

Once the pears are done poaching, you’ll reduce down the poaching liquid until it’s slightly syrupy. When you’re ready to serve the cheesecake, pour a bit on top as a glaze and serve with the poached pears on top.

Piece of cheesecake and two poached pear halves on a plate with a fork.

That’s all you need to know about this fabulous Ginger-Orange Baked Vegan Cheesecake with Poached Pears ! I hope you give a try this holiday season, and if you do, be sure to tag me on Instagram with your recreations and leave a comment below!

Wishing you all a wonderful, safe, and love-filled holiday!

First holiday season as a vegan? Check out my holiday survival guide for vegans!

Piece of cheesecake and two poached pear halves on a plate with a fork.

Ginger-Orange Vegan Cheesecake with Poached Pears

5 from 5 votes
This Ginger-Orange Vegan Cheesecake is a crowd-pleasing holiday dessert. Rich and dense and creamy, just like traditional cheesecake, but dairy-free and vegan. Make it even more elegant by topping it with poached pears!
Prep Time: 30 minutes
Cook Time: 1 hour 55 minutes
Chill Time 15 minutes
Total Time: 2 hours 40 minutes
Course: Dessert
Cuisine: Baking
Diet Vegan
Serving size: 12 to 16



  • 6-7 ounces (170g-200g) gingersnap cookies*
  • 1/2 cup pecans (can substitute walnuts)
  • A pinch or two of sea salt
  • 1/4 cup melted refined coconut oil (can substitute another other neutral oil)

Cheesecake Filling

  • 1 1/2 cups (~200-210g) raw cashews, soaked in cool water for 8 hours or in boiling water for 1 hour
  • 1 cup (~240g) solidified coconut cream**
  • 8 ounces (227g) vegan cream cheese (about 1 cup)***
  • 3 tablespoons refined coconut oil, melted
  • 5 tablespoons freshly squeezed lemon juice
  • 1/3 cup organic cane sugar (or sweetener of choice)
  • 2 tablespoons arrowroot powder or cornstarch
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon grated orange zest
  • 2 teaspoons pure vanilla extract
  • 1/4 cup finely chopped crystallized ginger (optional but recommended)****
  • 2 tablespoons minced fresh ginger


  • Preparation steps.
    1. Make sure you’ve refrigerated your coconut cream for 24 hours so that it is solidified.
    2. Soak your cashews in cold water for 8 hours or in boiling water for 1 hour. Drain the cashews and give them a rinse.
  • Prepare the pan. Set a rack in the lower middle position. Wrap an 8-inch or 9-inch springform pan with a piece of aluminum foil, covering the bottom and sides of the pan. Repeat with another piece to be extra certain the water bath doesn’t leak into the pan.
  • Make the crust. In a food processor, blend the gingersnaps until they are finely ground. Then add the pecans, melted coconut oil, and a pinch or two of sea salt. Blend until the crust comes together and can be pressed between your fingers. Press into the bottom and sides of the springform pan and refrigerate for 30 minutes.
  • Preheat the oven to 350°F/176°C.
  • Make the filling. Add the soaked and drained cashews along with the coconut cream to the food processor. Blend until the mixture resembles ricotta cheese. Add the cream cheese, coconut oil, lemon juice, sugar, arrowroot powder, and salt. Blend until smooth and creamy, scraping down the sides as needed. Add the orange zest, vanilla, chopped crystallized ginger, and fresh ginger, and blend again to incorporate.
  • Pour the cheesecake batter on top of the refrigerated crust and smooth out the top with a silicone spatula.
  • Prepare the water bath. Place the springform pan in a roasting pan or shallow baking pan that is large enough to hold the springform pan. Then pour a few inches of hot water around the bottom of the springform pan, taking care to not get any water in the cheesecake batter. This is a water bath and it will prevent the cheesecake from cracking in the middle.
  • Bake the cheesecake in the water bath in the preheated oven for 45-55 minutes or until it looks a bit dry on the edges and jiggly but not wiggly in the middle. Turn off the oven and leave the cheesecake in the oven for 30-60 minutes with the door just slightly ajar, or until it’s come down to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours before serving.
  • When ready to serve, take the cheesecake out of the fridge for 15 minutes before eating. If desired, serve the sliced Poached Pears on top of the cheesecake and drizzle a bit of the poaching syrup on top of the pears and directly on top of the cake.


* This is equivalent to about 1 1/4 cups finely ground gingersnap cookie crumbs.
** To solidify the coconut cream, refrigerate two 13.5 ounce cans of full-fat coconut milk for 24 hours. Most cans will yield 1/2 – 3/4 cup of solid coconut cream. You can also buy canned coconut cream separately.
*** If you don’t have access to vegan cream cheese, you can use just cashews and coconut cream. You’ll need to increase those amounts – I recommend adding an additional 3/4 cups cashews (for a total of 2 1/4 cups, or 305-315g) and an additional 1/2 cup coconut cream (for a total of 1 1/2 cups coconut cream, or ~360g g).
**** It’s very important to chop your crystallized ginger finely before adding it to the food processor. If you don’t, your food processor might have a difficult time processing it because it’s quite chewy.

Calories: 398kcal | Carbohydrates: 27g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 199mg | Potassium: 251mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg


Poached Pears

5 from 4 votes
In this recipe, pears are poached in a combination of white wine, water, freshly squeezed orange juice, and sugar, and flavored with cinnamon sticks, fresh ginger slices, and orange peel. The most lovely topping to this holiday cheesecake!
Course: Dessert
Cuisine: Baking
Diet Vegan
Serving size: 12 to 16


  • 4 firm but ripe medium-sized pears (I recommend Bosc or Anjou varieties; Barlett tends to get mushy)
  • 2 cups (480 mL) dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 2-3 cups (480-720 mL) water
  • 2 long strips of orange peel
  • 1/3 cup (80 mL) freshly squeezed orange juice (about 1 large orange)
  • 1/3 cup (~65g) organic cane sugar
  • 1 cinnamon stick, broken in half
  • 6 thin slices fresh ginger


  • Peel the pears, leaving the stems intact. Slice off a tiny bit of the bottom of each pear to help them stand upright.
  • To a small saucepan, add the wine, water, orange peel, orange juice, sugar, cinnamon stick and ginger slices. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
  • Carefully place the pears into the liquid and reduce the heat to a simmer. Cover the pan and cook for 15 to 25 minutes, or until the pears can be just pierced with a fork.
  • Gently remove the pears using a slotted spoon and set aside. Increase the heat to high, and cook until the poaching liquid reduces and turns a bit syrupy but not brown in color, about 15-20 minutes. Remove from the heat and discard the orange peel, ginger slices, and cinnamon stick.
  • To serve, slice the cooled pears into wedges. Pour a bit of the poaching syrup on top of the pears and/or directly onto the cheesecake. Serve the pears on top of the cheesecake.

Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 68mg | Fiber: 2g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg


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5 from 5 votes (2 ratings without comment)

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13 comments on Ginger-Orange Vegan Cheesecake with Poached Pears

  1. Tina

    5 stars
    Got a thumbs up from the whole family and guests as a holiday dessert. Very tasty and cheesy, you can also taste the cashews a bit which really gives it an interesting note. I was afraid to put the whole 2 tablespoons of ginger to avoid making it too intense, but it ended up making it impossible to taste, lesson learned for next time. Thank you for the recipe!

    1. Kaitlin @ Rainbow Plant Life

      Hi Tina, thank you so much for your kind review!

  2. Tina

    Hi Nisha, is it possible to substitute the cashews in this recipe, maybe with more coconut cream? I’m allergic to nuts but I would love to try this.

    1. Kaitlin @ Rainbow Plant Life

      Hi Tina, we think that using coconut cream for the cashews would make this taste too coconutty, and it would taste more like a coconut cream cake. We think that using another 8-oz container of vegan cream cheese instead of the cashews would be a better alternative.

  3. Sara M

    5 stars
    I had a waterbath disaster, but successfully drained off the water that soaked into the cake margins (what a mess!), baked it for an additional 30 minutes, and it came out delicious. Looked sketchy, but the poached pears hid the weirdness, and the flavor and texture was great. Next time I’ll skip the waterbath. So good we’re having it for breakfast tomorrow morning (it’s got fruit and nuts, and protein!)

    1. Support @ Rainbow Plant Life

      Awesome, Sara. Thanks for your comment and for taking the time to review!

  4. Geets

    5 stars
    We made this cheesecake for dessert for our family Christmas this year and it was an absolute winner!!!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Geets!

  5. Hannah St. Francis

    I really want to make this recipe but the page seems to be corrupted, none of the text will load! Only the mobile version works. Help!

    1. RPL Team

      Hi Hannah,

      This should be fixed now. Let us know how the page (and the recipe) works for you!

  6. Tania

    Looks and sounds phenomenal!! By any chance would these be able to be made into individual cheesecakes baked in muffin/cupcake tins?

  7. Biota

    Wow another "can’t believe it’s vegan" dessert! My family called this the best vegan cheesecake they’ve had, though they stopped short at best cheesecake only because they prefer the light and fluffy cheesecake texture while this one is a denser type. For me, the complex blend of flavors in this dessert was what blew me away.
    Definitely don’t opt out of the poached pears, as they really elevate this dish.

    1. Nisha Vora

      Haha yay! I am so glad your family loved the cheesecake. This is definitely a denser style cheesecake, as I wanted to recreate what I loved about traditional New York Style cheesecake, but now I am intrigued and tempted to make a fluffy cheesecake!

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