Gingerbread Cheesecakes
VEGAN CHEESECAKE
These little delights are a little festive but in no means does it need to be festive season to enjoy them! The spices in here give these cheesecakes another delicious layer drizzled in chocolate - they are creamy, decadent but so wholesome!
Refined sugar free, gluten free and vegan - these desserts that taste naughty but are most definately not.
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INGREDIENTS
Crust;
3/4 cup Pecans
1/2 tsp cinnamon
1/2 tsp ground ginger 1/2 cup Medjool dates
Filling
1 cups cashews, soaked
1/2 cup coconut cream
2 tbsp coconut oil (solid)
1/2 cup maple syrup/agave syrup 1 tsp Vanilla
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
DIRECTIONS
In a food processor add in dates, pecans and spices and pulse a could until until a loose dough forms - it should sick together with you fingers.
Lightly grease 6 silicone muffin tray, or tin muffin tray - if using tin, cut a strip of parchment paper and line the slots, to create little tab for easier removal.
Scoop 2 heaping tbsp of the base and press down well with fingers or the back of a spoon to form an even flat base. Place in the freezer whilst you make the filling to firm up.
For the filling, add all ingredients into a blender and blend until smooth. Taste and adjust seasonings if needed.
Pour the filling into the muffin tins equally. Tap a few times to release any air bubbles. Place back into the freezer for 3-5 hours, until firm.
One they have set, remove by either popping them out of the silicone moulds or pulling the tabs. You can loosen with a butter knife but they should just pop out. Decorate them with drizzling over some melted dark chocolate, and topping with pecans.
Store in a sealed container in the freezer for 1-2 weeks. Let thaw for 5-10 minutes before serving.