Spend 50 € and enjoy FREE SHIPPING!

No-bake vegan gingerbread cheesecake

Ingredients for the Gingerbread Cheesecake with Vitaina Dehydrated Ginger

For the base

150 g Medjoul dates – weighed and pitted
85 g walnuts
120 g mix of pecans and almonds – I did half and half almond pecan
2 pieces of Vitaina Soft-DRY® dehydrated ginger
½ teaspoon of cinnamon – powder
a pinch of nutmeg
a pinch of salt

For the cheesecake

265 g cashews – immersed in cold water for at least 4-5 hours (see notes)
120 g canned coconut milk – no carton milk
55 g coconut oil
100 g maple syrup – or agave
45 g molasses
½ organic orange – grated zest
30 g orange juice
1-2 pieces of Vitaina Soft-DRY® dehydrated ginger
1 tablespoon of vanilla extract
1 teaspoon of cinnamon – powder
a pinch of nutmeg – grated | a pinch of cloves – powdered | a pinch of salt

The night before or at least 4-6 hours before, soak the cashews. If you haven’t, you can simmer them in a saucepan with boiling water for 10 minutes or soak them for a couple of hours in boiling water.
Line a 20cmx20cm square pan with parchment paper.
In a powerful food processor, blend walnuts, pecans and almonds for a few seconds. Blend again until you get a sticky mixture with pieces of dried fruit still visible.
Transfer the dough to the pan and press well with your hands to create an even layer of about 0.5cm thick. You can help by covering the dough with more parchment paper and pressing with the base of a glass. Temporarily store in the freezer.
Drain and rinse the cashews.

In a powerful blender, combine all the ingredients of the cheesecake and blend for about 3-4 minutes or until the mixture is smooth and creamy. Take small breaks if necessary, mix and blend again. Taste and add more spices or maple syrup, depending on your taste. (I prefer to add more syrup and spices when serving).
Pour the filling on the base you have prepared and put in the freezer. Distribute the cream evenly by tapping the base on the palm of your hand or on a cutting board.
Cover with the NON-contact film and place the cheesecake in the freezer to harden at least 3-4 hours or until ready to cut it. Remove the cheesecake from the freezer and cut it immediately with a large blade knife that you have heated under water.
Let the slices thaw (about 10 minutes, depending on the room temperature) and serve with cinnamon, ginger and maple syrup. Decorate with pecans or gingerbread cookies .

Store in the refrigerator covered with parchment paper for 5 days or in the freezer for 3-4 weeks.

More recipes

Thumbprint cookies with dehydrated strawberries

Read more

Venus rice bowl with Vitaina dehydrated mango

Read more

Savoury cake with Vitaina dehydrated pears

Read more

Subscribe to the healthiest newsletter
& enjoy 10% off your first order

Get personalized offers, first product views, discounts and more great stuff in you email!

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
    *You can unsubscribe at any time
    Due to our efforts for sustainable and ethical processes across our entire supply chain, both on a human and environmental level, we have been certified by recognized global organizations.