Prep Time: 20 min Cook Time: 1 hour 5 min Servings: 8
And let there be cake…especially gingerbread cheesecake. Friends, get those cashews soaking, because you won’t even believe how amazing cashews taste as a replacement for cream cheese. They offer up such a smooth, and creamy texture, that is oh so GOOD for you. This dessert is so delicious and healthy, that you can enjoy more than one piece completely guilt-free. And its so satisfying, not sweet at all, yet is the perfect finish after a beautiful dinner. You can make this dessert a couple days in advance if you like, in fact, the flavors really come together after it has had time to sit. This really is the perfect holiday dessert.
1 ¼ cup pecans
1 ½ cup almond flour
⅓ cup coconut sugar
1 ½ teaspoon ground ginger
1 teaspoon cinnamon *
¼ teaspoon cloves *
¼ teaspoon nutmeg *
⅛ teaspoon sea salt
⅓ cup melted coconut oil (an additional 1 tablespoon for the base of the springform)
1 cup raw cashews – soaked for 4 hours or overnight
¾ cup coconut cream – from the thick part on top of a coconut milk can
1 cup coconut yogurt – unsweetened
½ cup maple syrup
1 tablespoon vanilla extract
4 tablespoons lemon juice
1 tablespoon lemon zest
3 tablespoons arrowroot powder
01. Soak the cashews in water for 4 hours or overnight before you begin preparing the cheesecake.
02. Once the cashews have been soaked, preheat the oven to 350F. Grease an 8 inch springform pan with coconut oil and place parchment paper on the bottom. Set aside.
03. Add the pecans to a food processor and pulse until a fine meal has formed. Add the rest of the dry ingredients (almond flour, coconut sugar, ginger, cinnamon, cloves, nutmeg, and salt) and pulse to combine.
04. Mix 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 tablespoon of melted coconut oil.
05. Add half of the base mixture to the springform pan. Using the base of a 1/4 measuring cup press the base up the sides of the pan, and then press firmly down on the bottom.
06. Add the rest of the base mixture and continue to press 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 took about 13 minutes). If the cross looks a little “puffy” that’s ok, it will flatten itself back out while cooling.
07. Take the pan out of the oven and let it cool for 10 minutes. Turn the oven down to 325F.
08. To prepare the filling: Add all the ingredients into a high-speed bender 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 325F for 50-55 minutes (mine was good at 55 minutes). The filling should look a little soft in the center but not runny at all.
09. Turn off the oven, leave the cheesecake in the oven with the door opened halfway for 1 hour. Next transfer it to the fridge for at least 4 hours or longer. It’s best to prepare this the night before a gathering and serve it when it’s dessert time.
Store in an airtight container in the fridge and it lasts for a few days after. Enjoy!