5 years ago

Ginger Cheesecake
[Vegan]

RB By: Robin Browne

Author Bio

Robin is the author behind Greens, Eggs, and Yams. Her love language is food and... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Ginger Cheesecake [Vegan]

Dairy Free

Vegan

This ginger cheesecake is full of holiday cheer. It will have you rockin’ around the Christmas tree, standing until the mistletoe and keeping your cool in the mall parking lot. I think it might have magical powers, it’s that good. The gingerbread spice and smooth filling will keep your mouth-watering... Read More

Ingredients You Need for Ginger Cheesecake [Vegan]

For the Base:

1 1/4 cups pecans
1 1/2 cups almond flour
1/3 cup coconut sugar
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/8 teaspoon sea salt
1/3 cup coconut oil (melted, add an additional 1 tbsp if base needs it)
1 tablespoon molasses

For the Filling:

1 cup raw cashews (soaked for 4 hours or overnight)
3/4 cup coconut cream
1 cup coconut yogurt (unsweetened)
1/2 cup maple syrup
1 tbsp vanilla
4 tbsps lemon juice
1 tbsp lemon zest
3 tbsps arrowroot powder

Order with Instacart Download Our App

How to Prepare Ginger Cheesecake [Vegan]

Soak the cashews in water 4 hours before you begin preparing the cheesecake or overnight.
Once the cashews have been soaked, preheat the oven to 350ºF, grease an 8" springform pan with a little coconut oil. Place parchment paper on the bottom of the springform pan, and then trim it on the outside. Set aside.
Melt enough coconut oil for 1/3 cup in a saucepan over low heat. Set aside. Add the pecans to a food processor and pulse until a fine meal has formed. Add the rest of the dry ingredients and pulse to combine. Stream in the coconut oil and molasses. Pulse to combine. The base batter should look loose and crumbly, but when pushed down it holds together. If that is not the case add 1 tbsp more of melted coconut oil.
Add half of the base mixture to the springform pan. Using the base of a 1/4 cup press the base up the sides of the pan, and then press firmly down on the bottom. Add the rest of the base mixture and continue to press it firmly up the sides of the pan and on the bottom. The crust batter should not look loose at all. Place in the oven for 12-15 minutes, until the tops of the sides start to brown (mine was good at 13 minutes). If the crust looks a little "puffy" that's ok, it will flatten itself back out while cooling.
Take the pan out of the oven and let cool for 10 minutes. Turn the oven heat down to 325ºF.
Prepare the filling. Add all the ingredients into a high speed blender and blend until smooth. Once the crust has cooled for ten minutes, pour the filling into the crust. Tap the pan on the counter a few times to get any air bubbles out. Place in the oven at 325ºF for 50-60 minutes (mine was good at 55 minutes). The filling should look a little jiggy in the centre but not runny at all.
Turn off the oven, leave the cheesecake in the oven with the door opened halfway for 1 hour. Then transfer it to the fridge for at least 1 hour (longer than that is fine). I usually make this the evening before we will be eating it (so for more like 8 hours), and leave it in the fridge until we are ready to eat it.
Store in the fridge. Lasts for a few days after.

Discover Our Latest Recipes

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!