Mini gingerbread cheesecake

Name: Mini gingerbread cheesecake
Prep time: 20 min
Cook time: Cook time not available
Total time: 5 min
Yield: Serves 20

Prep

20 min

Serves

Skill

Vegetarian

Prep

20 min

Serves

Skill

Dairy and Lactose Free Vegan Almond Milks Nuts and Seeds So Good Almond and Coconut Milks Desserts So Good Frozen Dessert Low in Sugar Low in Sodium Gluten Free

This no bake dessert with its nutty base and creamy and luxurious filling is seriously amazing. It is easy to make and takes little time with a “Show Stopper” result. It’s dairy free, gluten free and vegan!

Ingredients

Base

1/2 cup raw almond
2 tbs Sanitarium So Good™ Almond Milk Unsweetened
1/2 cup medjool dates, pitted
1/2 cup desiccated coconut

Topping

1 1/2 cup raw cashew nuts
1/2 cup Sanitarium So Good™ Almond Milk Unsweetened
1/2 cup lite coconut cream
3 tbs maple syrup
2 tbs coconut oil
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Nutrition per serving

Weight, measurement and temperature conversions

656 kJ

energy kj

3 g

protein

5 g

saturated fat

1.9 g

dietary fibre

12 g

carbohydrate

9 g

sugars

6 mg

sodium

Method

Place all base ingredients in a blender or food processor and process until well combined.
Press mixture into a greased and lined loaf tin or evenly between a mini muffin tin.
Place filling ingredients into a blender or food processor and process until smooth and creamy.
Pour over the base and refrigerate overnight.

Tips

For a less rich dessert, replace the coconut cream with coconut milk.
Treacle or molasses can also be substituted for an extra Christmas flavour.
Works really well in silicone mini muffin pans — easy release of the gingerbread rounds. These are available in stores such as Kmart.
Remember to always check the label of each ingredient to ensure it is gluten free