Vegan Orange Gingerbread Cheesecake
A nutty raw vegan cheesecake with a winter-spiced "gingerbread" crust and a mellow and creamy orange-flavored filling. Refined sugar-free and gluten-free.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 5" cake
- Category: cake
- Method: raw, no-bake
- Cuisine: vegan, dessert
Ingredients
Crust
- ½ cup walnuts
- 2 soft medjool dates, pitted
- ½ tbsp coconut oil
- 1 tsp blackstrap molasses (unsulphured)
- 1 tsp coconut sugar*
- ¼ tsp cinnamon
- 1/16 tsp of each of the following spices: cloves, allspice, nutmeg, ginger
Cheesecake Filling
- ½ cup raw cashews, pre-soaked and strained**
- 3 tbsp dark maple syrup***
- 3 tbsp unsweetened vanilla almond milk
- 2 tbsp coconut oil, softened or liquefied****
- 1 tsp pure vanilla extract
- 1 tsp orange extract
- ⅜ tsp salt
Optional Toppings
- 3-4 tbsp melted vegan chocolate (I used a raw kind)*****
- natural edible glitter dust******
Instructions
1. Process all crust ingredients into a fine sticky crumble in a food processor. Transfer into a 5″ springform pan and press down into a flat crust along the base. Freeze while working on the next step.
2. Make sure all filling ingredients are at room temperature before getting started*******. Blend them all together into a completely smooth consistency in a power blender. Transfer this mixture into the prepared cake pan over the crust. Tap the pan down on the counter to smooth out the top, and even it out further with the back of a spoon as needed.
3. Freeze for 5-6 hours or overnight.
4. Once set, remove from the springform ring. Decorate with desired chocolate toppings and use brush to apply natural edible glitter dust on the cake and chocolates (if using). Thaw out lightly on the counter (5-10 minutes) and enjoy********
Notes
*Can use maple syrup if no coconut sugar on hand. I used it here because I liked the slight grittiness and crumb it added, but I wouldn't buy a whole bag of the sugar just for this recipe personally...
**To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
***Maple syrup isn’t considered a raw sweetener, so if you wish to keep this recipe more fully raw, use a raw sweetener of your choice, like raw agave, etc.
****Use 3 tbsp for a firmer cheesecake. I liked it better a little softer here with 2 tbsp -- it thaws out faster and reaches a creamier consistency. But if it's super hot where you are, go for 3.
*****Since I made my chocolates for the topping in a form, I melted a bit of raw chocolate using the double boiler method, and added a tiny amount of cacao butter to it to thin it out a little more (I used about 1/2 a tbsp, though this addition is totally optional). See notes above the recipe for other alternatives if you don't wish to use a mold for the chocolates.
******See notes above recipe regarding the glitter dust I used here.
*******This is very important so that ingredients blend properly. If anything going into the blender is too cold it can make the mixture firm up prematurely. Conversely, you don’t want any of the ingredients to be hot either. Room temperature is just right.
********Storage notes: treat this cake like ice cream. Keep it cake frozen at all times until ready to eat, and freeze any leftovers. If left too long at room temperature it will begin to melt back into the consistency it was in the blender.