Vegan Gingerbread Cheesecake
Ingredients
Crust
- 1 cup (around 180g) of gingerbread cookies (vegan)
- 1/4 cup of gingerbread spread butter*
- 2 tbsp of cacao butter or coconut oil
Cheesecake Layer
- 2 cups of soaked cashews (overnight) and drained
- 1 can of full-fat coconut milk
- 1/4 cup of gingerbread spread butter*
- 1 scoop of gingerbread shake (or 2 tbsp of coconut cream, coconut butter, or coconut oil as a substitute)
- 2 tbsp of cacao butter
Gingerbread Spread Butter
- 1/2 cup almond butter
- 1/2 cup maple butter or syrup
- 2 tsp of cinnamon, ginger, nutmeg
- 1 tsp of ground cloves
Preparation
Crust
Line a 7" or 8" removable bottom round cake tin with baking paper.
Place the gingerbread cookies in a blender and pulse until crumbly.
Melt the gingerbread butter with cacao butter or coconut oil.
In a medium-sized bowl, mix the ground cookies with the melted butter until the texture resembles wet sand.
Press the mixture into the lined tin, compacting it with a spoon or clean hands.
Place in the freezer while preparing the filling.
Cheesecake
Drain the soaked cashews and blend them in a blender with coconut milk, gingerbread spread, protein (if using), and melted cacao butter or coconut oil until smooth.
Pour the filling into the crust and return to the freezer to set for a minimum of 4-6 hours.
Transfer the cheesecake to the refrigerator until ready to serve.
