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Gingerbread Cheesecake & Cookies (Raw, Vegan)

December 24, 2016

Gingerbread Cheesecake & Cookies (Raw, Vegan) by Plantbased Baker

If there's any one dessert that says Christmas, it's got to be gingerbread. There’s just something so warm and festive about the spicy ginger and cinnamon mixed with the sweet molasses and maple. I was actually never a big fan of gingerbread until recently, but now I’m obsessed! So this year I decided to put a plant based twist on the classic gingerbread cookie and make this raw vegan gingerbread cheesecake. It’s so simple yet so rich and delicious, and of course, a lot healthier than a traditional cheesecake.

Gingerbread Cheesecake & Cookies (Raw, Vegan) by Plantbased Baker

The crust tastes just like a traditional soft gingerbread cookie and the filling is sweet and creamy with a little kick from the spices. It’s the perfect holiday cake, and really just great for winter in general. And the best part about raw cheesecakes like this one is that you can make them a few days in advance and keep them in the freezer until you’re ready to serve, which takes a lot of stress out of Christmas day!

Gingerbread Cheesecake & Cookies (Raw, Vegan) by Plantbased Baker Gingerbread Cheesecake & Cookies (Raw, Vegan) by Plantbased Baker

I decided to mix up some additional dough and make a few gingerbread cookies as a side and for decoration on top, (cheesecake AND cookies? Yes please!), but this is totally optional. I also topped my cake with some coconut flakes, fresh cranberries and winter greenery for some extra Christmas flare. You can make this cake as simple or as festive as you want!

Gingerbread Cheesecake & Cookies (Raw, Vegan) by Plantbased Baker

Cheers to a happy and healthier holiday season everyone! I hope you enjoy :)

Gingerbread Cheesecake & Cookies (Raw, Vegan)

December 24, 2016

Makes: 1 9-in Cheesecake + 16 small cookies


Ingredients:

Gingerbread Crust

  • 1 cup pitted dates, soaked and drained
  • 1 cup raw almonds
  • ½ cup raw pecans
  • ½ cup raw walnuts
  • 2 tsp. molasses
  • 1 tsp. vanilla extract
  • ½ tsp. ginger
  • ¼ tsp. cinnamon
  • ¼ tsp. cloves
  • ⅛ tsp. salt

Gingerbread Cheesecake

  • 3 cups raw cashews, soaked and drained
  • 1 ripe banana, sliced
  • ½ cup + 2 Tbsp. maple syrup
  • ½ cup coconut oil, melted
  • ¼ cup fresh squeezed lemon juice
  • 2 Tbsp. molasses
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. ginger
  • 2 tsp. cinnamon
  • ½ tsp. cloves
  • ¼ tsp. nutmeg

Gingerbread Cookies

  • ⅔ cup mixed raw almonds, pecans and walnuts
  • 3 pitted dates, soaked and drained
  • 2 tsp. molasses
  • ½ tsp. vanilla extract
  • ¼ tsp. ginger
  • ⅛ tsp. cinnamon
  • ⅛ tsp. cloves
  • Pinch salt

Toppings

  • Fresh holiday greenery
  • Fresh cranberries
  • Coconut flakes
  • Gingerbread cookies

Directions:

For the Gingerbread Crust

  • Soak dates in warm water to soften for about 30 minutes.
  • Add the almonds, pecans and walnuts to a food processor and pulse into a crumble.
  • Add the dates, after soaking and draining, molasses, vanilla extract, spices and salt and blend into a sticky dough.
  • Press mixture into bottom of lined, 9-in spring form pan and set aside while preparing the gingerbread cheesecake filling.

For the Gingerbread Cheesecake

  • Soak cashews in warm water for 4-6 hours. Place in food processor and blend until smooth.
  • Add sliced banana, maple syrup, coconut oil, molasses, lemon juice, vanilla extract and spices and blend until smooth and creamy. You may want to add more or less spices depending on your taste preferences.
  • Spread the gingerbread filling over the crust, cover and place in the freezer to set for 4-6 hours, or overnight for best results.

For the Gingerbread Cookies

  • Soak dates in warm water to soften for about 30 minutes.
  • Place almonds, pecans and walnuts in a food processor and pulse into a crumble.
  • Add the dates, after soaking and draining, molasses, vanilla extract, spices and salt and blend into a sticky dough.
  • Allow gingerbread dough to cool in refrigerator for about an hour.
  • Flatten dough onto non-stick parchment paper, using hands or rolling pin.
  • Cut into shapes using knife or cookie cutters.
  • Store in the refrigerator or freezer until ready to decorate cake.

Remove cheesecake from pan and allow to thaw at room temperature for about 15 minutes before adding your toppings, slicing and serving. Keep in the refrigerator for short-term storing or the freezer for longer keeping (up to two weeks).


Notes

  • Line your spring form pan with non-stick parchment paper or saran wrap for easier removal.
  • Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.

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About Me

Hi there! I’m Sara – a 26-year old marketing professional with a passion for plant-based baking on the side.

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