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.
Serving Size: 1
Amount Per Serving: Calories: 1357 Total Fat: 27g Saturated Fat: 25g Sodium: 129mg Carbohydrates: 290g Sugar: 259g Protein: 4g