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Ginger cheesecakes

Vegan Mini Ginger Cheesecakes

Helen Ridgeway Helen Ridgeway
If you want a make-ahead dessert that’s a perfect blend of sweet and spice, try these vegan mini ginger cheesecakes. Featuring a 3 ingredient gluten-free base, a velvety cashew filling and a hint of ginger spice. Easy to make and deliciously creamy.
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Prep Time 15 minutes
chill time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Servings 6
Calories 397 kcal

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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Nutrition

Calories: 397kcalCarbohydrates: 31.2gProtein: 6.4gFat: 29.4gSaturated Fat: 12gFiber: 3.4g
Keyword ginger desserts, mini cheesecakes, vegan cheesecakes
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