Gingerbread Cheesecakes

Move over pumpkin; gingerbread has arrived! I have to say that gingerbread has to be my favorite holiday flavor, with peppermint following close behind. Something about the marriage of ginger, cinnamon, and molasses, brings me back to my childhood.

Now, I love some classic gingerbread cookies. However, sometimes I do not want to go through the process of actually making them. You know, having to make the dough.. roll it out.. cut out gingerbread men.. wait for them to bake.. Yes, there is ALWAYS time for these, but when you get that random gingerbread craving on a Wednesday night, it’s nice to have something no-bake, pretty quick, and easy to prepare! And these are just that. The gingerbread flavor turned out better than I could have imagined and the maple cashew cream (which is totally optional, but definitely recommended) just tops the cake! I hope you enjoy these as much as I do!

Ingredients:

For the base:

1 cup raw pecans (or other nut of choice)

1 cup pitted dates

1 tsp cinnamon

For the filling:

1 1/2 cups soaked cashews

1/4 cup cashew butter

1/4 cup coconut sugar

2 tbsp maple syrup

3 tbsp molasses

1/4 cup melted coconut oil

1/2 cup full-fat canned coconut milk

1 tsp Apple cider vinegar or lemon juice

1 tbsp vanilla

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

Maple Cashew Cream:

1 cup cashews, soaked for 8 hours

1/4 cup water (or use coconut milk from the can from steps above)

2 tbsp maple syrup

1 tsp vanilla

2 tsp lemon juice

How to:

1. Line a cupcake tin with cupcake liners and set aside.

2. Place all base ingredients in a food processor and process until a sticky dough forms. Divide evenly amongst the cupcake tins, pressing the dough into the bottoms.

3. Give your processor a rinse, then add the filling ingredients, processing until completely smooth, stopping to scrape down the sides as needed.

4. Divide the batter evenly amongst the cupcake tins. Give the pan a good tap on the counter, to release any bubbles and to create an even top. Place in the freezer to set, about an hour-overnight.

5. To create the cashew cream, combine all ingredients in a food processor and process until completely smooth. You can frost the top, or place the mixture in a piping bag/ziploc bag and pipe designs along the top. Garnish with cinnamon, if desired.

6. Enjoy!