These beautiful vegan mini ginger ‘cheesecakes’ are dairy & gluten free and are a great make-ahead dessert for Christmas (or any time of the year for that matter!).
Freeze them and take them out of the freezer at least 30 minutes before you want to serve. If you leave them about an hour they are even better – they hold their shape beautifully and have a lovely soft, creamy texture.
They are full of wholesome ingredients, and are a great alternative to the more sugar-laden desserts during the festive season.
Do vegan cheesecakes have cheese in them?
Mine don’t! Some vegan cheesecakes contain vegan cheese. I’m not a big fan of that, as it usually contains lots of emulsifiers and additives. I think you can get a nice cream cheese-like texture by blending cashews. They are also a great option if you can’t have (or don’t like) cheese.
What ingredients do you need to make vegan cheesecakes?
The base has just three ingredients; dates, nuts and dried ginger powder. The creamy filling is made from cashews, coconut cream, maple syrup, lemon juice, coconut oil and a bit more dried ginger.
You can either buy tins of coconut cream or use coconut milk (and just use the creamy part at the top of the tin). If you put the tin of coconut milk in the fridge for an hour or two, you can easily separate the cream from the milk.
I’ve listed some of the nutritional benefits of the main ingredients below:
Medjool dates
I love using medjool dates. They not only provide natural sweetness but also help bind the ingredients together without the need for extra oils. Dates are high in fibre and a good source of potassium, magnesium, and vitamin B6.
Ginger
Known for its anti-inflammatory and antioxidant properties, ginger is a great addition to winter dishes. It adds a lovely warmth to these festive cheesecakes.
Nuts
I’ve used a combination of pecan and cashews for the base and soaked, blended cashews for the topping. They are both great sources of plant-based protein and fats. They are also rich in vitamins and minerals, including vitamin E, magnesium, and zinc.
Coconut cream
Yes, it’s high in fat but coconut cream is rich in healthy fats, especially Medium Chain Triglycerides. It’s a great dairy-free alternative to regular cream and contains small amounts of iron, potassium, and magnesium too.
Maple syrup
A natural sweetener, maple syrup adds just the right amount of sweetness without the need for more refined sugars. It’s a good source of antioxidants and contains small amounts of essential minerals like manganese, zinc, and iron.
Recipe Tips:
- You can use any combination of nuts for the base. I used a mixture of cashews and pecans but honestly just use whatever you like.
- My ingredients are all organic and I find the organic coconut milks/creams a much better quality with less fillers and additives. You also get much more cream in my experience. You only need to use the thick creamy part for this recipe.
- Keep the remainder of your coconut milk to use in porridges or in smoothies. You can also freeze it and use in curries etc.
- They will last for 3 months in a sealed tub in the freezer.
- You can eat them straight out of the freezer too – great when it’s hot outside!
If you liked these mini ginger cheesecakes, why not try:
Chocolate & Coconut Cream Cups
Vegan Mini Ginger Cheesecakes
Equipment
Ingredients
Ingredients for the base:
- 1 cup unsalted nuts (140g)
- 6 large medjool dates pitted
- 1 tsp ground ginger
Ingredients for the filling:
- 1 cup cashews (140g)
- ¾ cup coconut cream the thick creamy part at the top of the coconut milk can (160g)
- 2-3 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1-2 tsp ground ginger
- Juice of half lemon
Optional toppings:
- Dark chocolate shavings
- Chopped candied ginger
Instructions
- To start, soak your cashews (for the filling) in boiling water. Set aside for 20 mins whilst you make the base.
- For the base, add the dates, nuts and 1 tsp of ginger powder to a food processor and blend together. Press down equal amounts into a silicone muffin tray (or cupcake cases) and refrigerate whilst you make the filling. If your dates are a bit hard, try adding a tbsp of water as you blend.
- For the filling, drain the cashews and blend with the other filling ingredients. Pour onto each base. Carefully put in the freezer for a couple of hours to set.
- Once set, remove from the tray. Top with some chopped candied ginger and/or some dark chocolate shavings.
- You can eat them frozen but if you prefer a softer texture take out the freezer at least 30 mins before needed. If you want them softer, take out for at least an hour.
Notes
- I used half pecans and half cashews for the base. The nutritional content is based on the combination of nuts I specifically used. This may vary slightly depending which combination you use.
- The toppings are optional and are not included in the nutritional information.
- These need to be stored in the freezer. They will last for up to 3 months. Remove from the freezer at least 30 minutes before eating.
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