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Gingerbread Cheesecake (AIP, Paleo)

A festive no bake gingerbread cheesecake that is allergy friendly, AIP, Paleo and vegan!

Course Dessert
Keyword aip cheesecake, gingerbread, gingerbread cheesecake, no bake cheesecake, paleo cheesecake, vegan cheesecake
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 slices

Ingredients

Crust

  • 2 cups tigernuts
  • 1 tsp cinnamon
  • 1.5 tsp ginger powder
  • 1/2 tsp sea salt
  • 1/4 cup coconut oil
  • 1 Tbsp molasses
  • 3 Tbsp maple syrup

Filling

  • 1 tsp cinnamon
  • 1.5 tsp ginger powder
  • 1.5 Tbsp molasses
  • 1/4 tsp sea salt
  • 2 cups coconut milk
  • 1 cup pitted dates (10-12)

Instructions

Crust

  1. Blend all crust ingredients in a high powered blender until the crust is moist but crumbly.

  2. 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).

Filling

  1. Blend all of the filling ingredients in a blender on high until smooth.

  2. Pour the filling into the crust and smooth the top with the back of a wet spoon.

  3. Sprinkle the topping (reserved 1/2 cup of crust) on top, cover and put in the fridge to set for 8 hours or overnight.

Recipe Notes

Keep refrigerated for up to 4 days or in the freezer for 3 months.