Vegan Gingerbread Cheesecake!
This holiday cheesecake is satisfying and totally festive, and while it appears and tastes indulgent, it won't leave you feeling heavy or regretting that second piece! It gets started with a gingersnap base, is filled with a smooth, warmly spiced 'cheese'cake, and is served here with cute little gingerbread people, fresh caramel drizzle and whipped coconut cream. Any guesses on what the secret ingredient which makes up most of the cheesecake filling is? Check out the recipe below to find out, you might be surprised!
Thanks to @bestofvegan and @simplyorganicfoods for putting together this fun recipe contest! #CookForAChange #BestOfVeganSpices
Vegan Gingerbread Cheesecake
300 g (approximately 1 3/4 cups) vegan gingersnap cookies
5 tbsp refined coconut oil, melted
Preheat the oven to 350 F degrees. Place the cookies into a food processor and blend until finely ground. Place the finely ground crumbs into a 9-inch spring form pan. Drizzle the coconut oil over the crumbs and mix together until well combined. Press the mixture evenly and firmly into the base of the pan. Bake until set, 12-15 minutes. Set aside on a cooling rack.
1 cup millet
4 cups water
1 cup raw cashews, soaked and drained
2/3 cup lemon juice
3/4 cup dark maple syrup
1/4 cup molasses
2 tbsp vanilla extract
1 tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Place the millet in a fine mesh strainer and rinse under cold water. Combine millet and the 4 cups of water in a medium sized saucepan. Bring to a boil, then cover and simmer for 40-45 minutes.
Place the rest of the ingredients into a food processor or high powered blender and process on high until smooth. Slowly add the cooked millet and continue to blend until the mixture is completely smooth. Depending on your machine, it could take 2-8 minutes.
Pour the cheesecake mixture over the cooled crust in the spring form pan. Refrigerate for 3 hours or overnight to set.
Garnish with whipped coconut cream, salted caramel and gingerbread cookies if desired. Keep refrigerated.