A festive no bake gingerbread cheesecake that is allergy friendly, AIP, Paleo and vegan!
Blend all crust ingredients in a high powered blender until the crust is moist but crumbly.
Press crust into the bottom of a 9 inch cake pan (saving 1/2 a cup of the crust to use as a topping later).
Blend all of the filling ingredients in a blender on high until smooth.
Pour the filling into the crust and smooth the top with the back of a wet spoon.
Sprinkle the topping (reserved 1/2 cup of crust) on top, cover and put in the fridge to set for 8 hours or overnight.
Keep refrigerated for up to 4 days or in the freezer for 3 months.