Vegan gingerbread cheesecake

  • Skill Easy
  • Prep time 20 mins
  • Servings 20

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

Method

  1. Place all base ingredients in a blender or food processor and process until well combined.
  2. Press mixture into a greased and lined loaf tin or evenly between a mini muffin tin.
  3. Place filling ingredients into a blender or food processor and process until smooth and creamy.
  4. 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
  • Per Serve
  • Energy (kJ)
    656
  • (Cal)
    157
  • Protein (g)
    3
  • Fat (g)
    11
  • Saturated Fat (g)
    5
  • Carbohydrate (g)
    12
  • Sugars (g)
    9
  • Dietary Fibre (g)
    1.9
  • Sodium (mg)
    6
  • Potassium (mg)
    174
  • Calcium (mg)
    34
  • Iron (mg)
    0.9