You’re not going to believe me when I tell you how easy this Raw, Gluten-Free, Dairy-Free Gingerbread Cheesecake is to make.
I never would have imagined that in just a few simple ingredients I could enjoy such an delicious and creamy gingerbread cheesecake that is both grain-free and dairy-free.
You guys and gals know that I don’t do a lot of raw foods.
Usually, if I do make something “raw”, meaning uncooked and with natural ingredients, I make raw cookie dough bites – like my Chocolate Chip Cookie Dough Bites or my Oatmeal Raisin Cookie Dough Bites.
Well, I hadn’t planned on making this cheesecake raw, in fact I created a no-bake version using cream-cheese just before this (I’ll share it soon, promise).
But then my oldest daughter, who is dairy-intolerant asked if she was going to be able to have gingerbread cheesecake.
Of course I had to make a version she could enjoy.
I couldn’t leave her out – everyone deserves to have cheesecake!
My daughter mmmm’ed and yumm’ed when she took her first bite. She said the crust was “genius”.
I agree – any crust that can be made in three ingredients is genius.
A lot of people use dates for their crust when they’re making a raw cheesecake, but my girls aren’t huge fans of the date-based crust, so this one is nut based.
I tried to keep the crust simple and used the same method that I used for my Chocolate Thumbprint Cookies.
Grain-free crusts are sooooo easy to make and it only takes a couple of minutes to pulse all the ingredients in your food processor.
I used a Hamilton Beach Food Processor, but you can use any 8 cup food processor.
The filling is just as easy. You put the remaining ingredients in your food processor, or your high powered blender, and you blend until smooth.
Layer in your crust and then add on your filling, then all you need to do is pop that sweet-looking dessert into your freezer for a couple of hours, and voila!
Creamy. Smooth. Rich. Decadent. Cheesecake!
If you’re looking for an amazing carrot cake cheesecake, you need to hop over and make this Gluten Free Carrot Cake Vegan Cheesecake from Food Faith Fitness. It’s insanely delicious.
For the crust:
- 2 1/2 cups raw pecans
- 1/4 cup pure maple syrup
- 2 tablespoons cocoa powder
For the filling:
- 2 cups raw cashews, soaked for 30 minutes in hot water
- 1/4 cup lemon juice
- 1/2 cup full fat coconut cream
- 1/2 cup pure maple syrup
- 2 tablespoons molasses
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon nutmeg
- For the crust - Line a round 9-inch springform pan with parchment paper; set aside.
- Place the pecans in a food processor and processes for 1-2 minutes or until the pecans start to turn to butter. You should see the pecans near the bottom of the processor turn to pecan “butter”. The pecans at the top of the process should resemble pecan meal or pecan flour.
- Add the maple syrup and cocoa powder, and process for an additional 20-30 seconds or until your dough starts to form a ball.
- Press your dough evenly into the bottom of your prepared springform pan.
- For the filling - Place all your filling ingredients into your blender (I used a Blendtech), and blend until smooth and creamy.
- Poor your creamy filling onto your prepared crust and smooth out the top.
- Place in the freezer for 3 hours.
- Let thaw at room temperature for 5-10 minutes before cutting into.
- Store in the freezer in an airtight container for up to 3 months.
Serving Size:1 slice
Amount Per Serving:Calories: 287 Total Fat: 20g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 27mg Carbohydrates: 25g Fiber: 2g Sugar: 18g Protein: 5g