How can Carolyn Scott's vegan gingerbread biscoff cookie cheesecake recipe be adapted for a gluten-free diet?

Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager. I love this question because this cheesecake is actually very easy to make gluten free.

Here’s how I’d adapt my vegan gingerbread biscoff cookie cheesecake for a gluten-free diet:

• Cookie base:

  • Use a gluten-free gingerbread, sugar cookie, or “speculoos-style” dough. Look for certified gluten-free, vegan dough at the store, or make your own with a 1:1 gluten-free all‑purpose flour blend.
  • If you want that Biscoff vibe, choose a gluten-free speculoos/ginger cookie recipe and press the dough into the pan as directed, then bake and cool completely.

• Filling:

  • The original filling is already gluten free as long as all products are certified gluten free:
    • Plain vegan cream cheese
    • Vegan heavy whipping cream
    • Vanilla extract and lemon juice
    • Cookie butter: This is the key swap. Standard Biscoff spread is not gluten free, so use a gluten-free cookie butter or blend gluten-free spiced cookies into smooth nut/seed butter to make your own.

• Topping:

  • Use gluten-free mini cookies that match your base.
  • Double-check that any icing or sprinkles are gluten free.

Would you like a quick gluten-free gingerbread cookie dough recipe to use as the base and garnish?