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Mini gingerbread cheesecake

Serves: 20
Prep: 20
Cook: 0

    This no bake dessert with its nutty base and creamy and luxurious filling is seriously amazing. It is easy to make and takes little time with a “Show Stopper” result. It’s dairy free, gluten free and vegan!

    Ingredients

    Base

    • 1/2 cup raw almond
    • 2 tbs Sanitarium So Good™ Almond Milk Unsweetened
    • 1/2 cup medjool dates, pitted
    • 1/2 cup desiccated coconut

    Topping

    • 1 1/2 cup raw cashew nuts
    • 1/2 cup Sanitarium So Good™ Almond Milk Unsweetened
    • 1/2 cup lite coconut cream
    • 3 tbs maple syrup
    • 2 tbs coconut oil
    • 1 1/2 tsp ground ginger
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg

    Method

    1. Place all base ingredients in a blender or food processor and process until well combined.
    2. Press mixture into a greased and lined loaf tin or evenly between a mini muffin tin.
    3. Place filling ingredients into a blender or food processor and process until smooth and creamy.
    4. Pour over the base and refrigerate overnight.

    Tips

    • For a less rich dessert, replace the coconut cream with coconut milk.
    • Treacle or molasses can also be substituted for an extra Christmas flavour.
    • Works really well in silicone mini muffin pans — easy release of the gingerbread rounds. These are available in stores such as Kmart.
    • Remember to always check the label of each ingredient to ensure it is gluten free

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