No-Bake Vegan Gingerbread Cheesecake
Ingredients
Gingerbread butter
- 1/2 cup mixed nut butter (or any)
- 1/2 cup maple butter or syrup (more if needed)
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 2 teaspoons nutmeg
- 1 teaspoon ground cloves
- Pinch of pink salt
Crust
- 1 cup walnuts
- 3/4 cup oats (or use almonds)
- 1/4 cup Brazil nuts
- 1 cup dates (pitted)
- 2 tablespoons chia seeds
- Pinch of sea salt
Cheesecake layer
- 2 cups raw cashews (soaked overnight)
- 1 can full fat coconut milk
- 1/2 cup gingerbread butter
- 1/4 cup gingerbread protein powder (substitute with 2 tablespoons coconut oil)
- 2 tablespoons cacao butter (or coconut butter or oil)
Preparation
Prepare the gingerbread butter by mixing all its ingredients until well combined and smooth.
Line a 7 or 8 inch removable bottom round pan with baking paper.
Pulse the crust ingredients in a food processor until a sticky dough forms.
Press the crust mixture into the lined pan and place in the freezer until the filling is ready.
Drain the soaked cashews and place them in a blender with all the cheesecake layer ingredients. Blend until very smooth.
Pour the filling over the crust and place back in the freezer to set for several hours or overnight.
Transfer to the refrigerator until ready to serve.
Notes
The whole family approved this recipe.
