Did you make a thousand gingerbread cookies and you have no clue about how you're going to eat all of them without gaining 20 pounds?Well, I have the solution to your problem.Make a gingerbread cheesecake!That is the way this recipe came to life.A crunchy gingerbread base, creamy filling, a hint of rum and chocolate!A very simple yet decadent dessert that is certan to impress your guests with its amazing flavor and cute appearance.
Serves: 7 slices
Prep. Time: 10'
Freezing Time: 2 hours
Toppings:
This cheesecake is:
TASTEFULL
SATISFYING
DECADENT
CREAMY AND CRUCNHY
The end result will surprise you.I promise it tastes nothing like a regular cheesecake but your taste buds will enjoy it fully.
If you make it please leave a comment and let me know if you liked it.
Vegan Gingerbread Cheesecake:
Total Time: 2 hours and 10'
Ingredients:
For the base:
- 20 gingerbread cookies
- 1/2 cup coconut oil
For the filling:
- 1 cup cashews (pre-soaked)
- 1/2 cup walnuts (pre-soaked,substitute more cashews)
- 1 avocado
- 1/4 cup agave syrup
- 1 tbs molasses (substitute more agave syrup)
- pinch of cinnamon
- 1/2 cup vegan chocolate
- 4 drops of rum essential oil (substitute vanilla)
Toppings:
- Gingerbread cookies
- Popped amaranth
- Almond flakes
- Walnuts
Method:
1.The night before soak your cashews and walnuts (or soak them for 30 minutes in boiling water).
2.Put the base ingredients into a food processor and process.Place in an 8" round baking pan.Place the pan in the fridge to set while you're making the filling.
3.Process the filling ingredients and place them into the pan.
4.Melt the chocolate (be careful not to burn it) and add the essential oil drops of choice.Pour on top of the filling and smooth qiuckly with a spoon.
5.Decorate as you wish and enjoy!
