Mini gingerbread cheesecake
Prep
20 min
Serves
20
Skill
Vegetarian
Prep
20 min
Serves
20
Skill
Dairy and Lactose FreeVeganAlmond MilksNuts and SeedsSo Good Almond and Coconut MilksDessertsSo Good Frozen DessertGluten Free
This no bake dessert with its nutty base and creamy and luxurious filling is seriously amazing. It is easy to make and takes little time with a “Show Stopper” result. It’s dairy free, gluten free and vegan!
Ingredients
Base
- 1/2 cup raw almond
- 2 tbs Sanitarium So Good™ Almond Milk Unsweetened
- 1/2 cup medjool dates, pitted
- 1/2 cup desiccated coconut
Topping
- 1 1/2 cup raw cashew nuts
- 1/2 cup Sanitarium So Good™ Almond Milk Unsweetened
- 1/2 cup lite coconut cream
- 3 tbs maple syrup
- 2 tbs coconut oil
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Nutrition per serving
656 kJ
energy kj
3 g
protein
5 g
saturated fat
1.9 g
dietary fibre
12 g
carbohydrate
9 g
sugars
6 mg
sodium
Method
- Place all base ingredients in a blender or food processor and process until well combined.
- Press mixture into a greased and lined loaf tin or evenly between a mini muffin tin.
- Place filling ingredients into a blender or food processor and process until smooth and creamy.
- Pour over the base and refrigerate overnight.
Tips
- For a less rich dessert, replace the coconut cream with coconut milk.
- Treacle or molasses can also be substituted for an extra Christmas flavour.
- Works really well in silicone mini muffin pans — easy release of the gingerbread rounds. These are available in stores such as Kmart.
- Remember to always check the label of each ingredient to ensure it is gluten free
Base
- 1/2 cup raw almond
- 2 tbs Sanitarium So Good™ Almond Milk Unsweetened
- 1/2 cup medjool dates, pitted
- 1/2 cup desiccated coconut
Topping
- 1 1/2 cup raw cashew nuts
- 1/2 cup Sanitarium So Good™ Almond Milk Unsweetened
- 1/2 cup lite coconut cream
- 3 tbs maple syrup
- 2 tbs coconut oil
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Nutrition per serving
656 kJ
energy kj
3 g
protein
5 g
saturated fat
1.9 g
dietary fibre
12 g
carbohydrate
9 g
sugars
6 mg
sodium
- Place all base ingredients in a blender or food processor and process until well combined.
- Press mixture into a greased and lined loaf tin or evenly between a mini muffin tin.
- Place filling ingredients into a blender or food processor and process until smooth and creamy.
- Pour over the base and refrigerate overnight.
Tips
- For a less rich dessert, replace the coconut cream with coconut milk.
- Treacle or molasses can also be substituted for an extra Christmas flavour.
- Works really well in silicone mini muffin pans — easy release of the gingerbread rounds. These are available in stores such as Kmart.
- Remember to always check the label of each ingredient to ensure it is gluten free