Vegan Gingerbread Cheesecakes

Vegan gingerbread cheesecakes are smooth, creamy, and perfect for the holidays! These healthy cheesecakes are gluten free and naturally sweetened.

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Happy Monday, guys! Mine is extra happy, since we got about 5 inches of snow yesterday and overnight, and as a result I’m off school for a snow day today. I plan on taking my time with my workout and also getting some baking and blog work done. Seems like the perfect day, if you ask me!

HOW is it already like the third week in December?! It seems like this time of year always slips away so quickly. I really just need it to slow down. Of course I’ve been baking like crazy and watched plenty of Christmas movies, but I still need to like go out and see lights and do other super Christmas-y things.

On the baking side, I’ve wanted to make a vegan cheesecake for awhile. Due to the fact that during the Christmas season I am freaking obsessed with all things gingerbread, what better flavor to start with?! These vegan gingerbread cheesecakes are super fun and really easy to make. I am SO happy with the result. Also, the possibilities for these cuties are endless. Holiday parties, gifting to friends and family, or a sweet indulgence for an evening in watching Christmas movies.

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Originally I was intimidated about making vegan cheesecake. How will I get that thick, dreamy texture?! Will cashews truly mimic that? The answer is yes. So much yes. Absolutely, 100 times yes!

All I want for Christmas is more cashews to make more vegan gingerbread cheesecakes.

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The cheesecakes start with a super simple crust – just two ingredients, and no bake! An easy mix of coconut flour and date paste for some sweetness. Coconut flour has great fiber and protein, and it’s a great alternative and gluten free flour if you need that. I love the soft texture!

You’ll measure out just a little over a tablespoon of the crust mixture into a cupcake pan (I lined mine with cupcake wrappers for easy removal), and press gently with you fingers to spread evenly across the bottom of the cupcake cup. Put the crusts into the freezer while you prepare the filling.

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Next is the smooth, creamy, miracle filling! Cashews are the base – I love their almost buttery texture, and they’re super high in vitamins, minerals and antioxidants. When soaked, the cashews soften a ton. As a result, when blended with the other filling ingredients, the cashews get super thick and creamy. Seriously, like the texture of traditional cheesecake. I know, right?! Crazy, delicious, vegan wizardry! Try it for yourself, and you’ll see.

Because the cashews need to soak, make sure you plan ahead. I just put mine in a bowl of warm water the night before I plan to make these, and they’re perfectly soft and ready to become gingerbread perfection the next day. 4-6 hours would probably be enough time, I just find overnight is convenient and easy.

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The filling for these cheesecakes is the cashews for creaminess and dates for rich sweetness, while molasses provides that ultimate gingerbread flavor. I also use pumpkin pie spice since it has the traditional holiday flavors, and I add just a little bit of extra ginger – just like in my vegan gingerbread men!

Blend the filling ingredients in a powerful blender or food processor until well combined – mine only took about 10 minutes. So much easier than it looks!

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Pull the crusts out of the freezer and spoon the filling into each cup, smoothing out the tops. Freeze the cheesecakes for at least 3 hours, and set them out to thaw for 15-30 minutes prior to serving so that they soften up a bit. Finally, you’re ready for some cheesecake bliss!

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These vegan gingerbread cheesecakes are smooth and creamy, with just a slight chew from the crust, while the gingerbread flavor is the star. I was SO so happy with the dreamy texture and most of all, the strong gingerbread flavor! A great impressive, fancy dessert but also a fun no bake treat for a day snowed in, baking up Christmas goodies!

CANNOT wait to bake these up in some other flavors. Have a great week, friends!

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Gingerbread Cheesecakes

Prep Time: 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 12 cheesecakes

Ingredients

  • Crust:
  • 1 c coconut flour (oat flour also works, but it'll be a much more wet, sticky crust)
  • 1 c date paste (I use 16 medjool dates blended with 1 c hot water)
  • Filling:
  • 2 c cashews, soaked over night and drained
  • 16 dates
  • 1 c hot water
  • 2 tbsp molasses
  • 1 tbsp pumpkin pie spice
  • 1/2 tbsp ginger

Instructions

  1. To make the crust, combine the coconut flour and date paste and stir until combined.
  2. In a lined cupcake pan, put a little over 1 tbsp of the crust mixture into all 12 cupcake liners.
  3. Freeze the crust while you make the filling.
  4. To make the filling, drain the cashews that have soaked overnight and put them in the food processor.
  5. To the cashews, add the dates, water, molasses, and spices.
  6. Process the mixture until super smooth and creamy - mine took about 10 minutes, and I stopped once at about 8 minutes to scrape down the sides so everything was well incorporated.
  7. Measure tbsp of the filling on top of each crust, and freeze for at least 4 hours.
  8. When ready to serve, allow the cheesecakes to thaw for at least 20 minutes.
http://beamingbanana.com/cakes-and-cupcakes/vegan-gingerbread-cheesecakes/

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