GINGERSNAP CRUST RAW CHEESECAKE

 

Move over pumpkin, a new chick is in town… and her name is GINGERSPICE . 

I dont know about you but the second my focus shifts from Thanksgiving to Christmas  my tastebuds have me craving all things ginger spice….Thus I bring you this slice of heaven.

Im not kidding, this is my favorite dessert I have had in a while. And even though I feel like Im cheating on my Sweet Potato Bars, I cant contain my love for this one. 

Raw cheesecake is one of my favorite desserts because you literally feel like you are eating something full of cream and dairy… and yet voila, you aren’t, and still all the cravings are subdues. 

You will have a hard time sharing this one. Enjoy! 

 

I n g r e d i e n t s

CRUST

1 cup almonds

1 cup pecans 

1 cup oat flour 

1 cup shredded  coconut 

1/2 tsp sea salt

1 tsp vanilla extract

8 Medjool Dates , de-pitted, be sure they are very sticky and not dried out  

2 tbsp hot water 

3 tbsp coconut oil 

1 tbsp black strap molasses

1 tsp ginger powder

1 tsp cinnamon 

1/2 tsp all spice

1/2 tsp sea salt 

 

F I L L I N G 

3/4 cup coconut cream (I refrigerated a 365 @wholefoods can of full fat coconut milk for 24 hours. Open, drain liquid, and use ONLY the cream. ) 

1 3/4 cup soaked cashews overnight 

1/4 cup raw honey or maple syrup 

1/2 tsp vanilla 

1 tbsp lemon juice 

3 tbsp almond milk 

3 tbsp coconut oil

1/2 tsp sea salt.

D i r e c t i o n s 

Line a cake pan with parchment paper. Add your almonds to food processor and pulse about 10-15 times. Add your pecans and pulse about 15 more times. Consistency should now be large crumbles. Add all other crust ingredients and pulse until a sticky crust dough if formed. You may have to scrape down sides a few times! If too dry slowly add in another a tsp at a time of coconut oil. 

Remove about 3/4 cup of your crust dough and set aside. With the remaining crust, work in between your palms and begin to press It into the parchment lined cake pan bottom. Continue until an even and combined crust is formed. I like to pinch the sides up the pan for a even sturdier crust. Place pan in freezer.  

Prepare your filling. Drain your cashews. Add all other filling ingredients into a high speed blender ( food processor does NOT work as well here) and blend, scraping the sides as needed. You want a thick mixture but if you need more liquid for your blender add a tbsp of almond milk at a time. Slowly add more liquid if not blending. You want It to be completely blended and smooth, and also thick! 

Add your remaining crust into blender. I left a handful out for a topping but you can do as you please! Pulse only a few times to incorporate, but you want It to act as "gingersnap cookie dough pieces" in the batter. 

Once incorporated remove cake pan from freezer and pour filling over. Sprinkle any left over crust over the top. Cover with saran wrap and place back in freezer. 

Allow to freeze a minimum of 3 hours! Once frozen, allow 10 minutes to thaw and slice!! 

Leftovers will store in an air tight container for at least 2 months.  

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