Mini No-Bake Gingerbread Cheesecakes
These Mini No-Bake Gingerbread Cheesecakes feature a spicy cookie crust and velvety cashew-vegan cream filling, all set with a simple chill — no oven required.
Equipment
- 1 Food processor
Ingredients
Main Ingredients
- 100 g Gingerbread Oreo cookies crushed real fine
- 50 g Dairy-free butter or margarine melted
- 125 g Cashew nuts soaked and drained
- 280 g Vegan cream cheese such as Violife
- 75 g Icing or powdered sugar
- 50 g Coconut cream thick part from can
- 2 teaspoons Vanilla extract
- 3 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
Instructions
Instructions
- Soak the cashew nuts in boiling water for 30 minutes and then drain.
- Crush cookies in a food processor, melt dairy-free butter, and mix together.
- Press cookie mixture into molds and chill in fridge while preparing filling.
- Blend soaked cashews, cream cheese, sugar, coconut cream, vanilla, and spices until smooth.
- Spoon filling over chilled crusts and smooth tops.
- Chill in fridge for 3 hours or freeze for 1 hour then refrigerate.
- Remove from molds and top with whipped coconut cream and cinnamon if desired.
Notes
Keep chilled in airtight container up to 4 days, or freeze for up to one month. Let thaw before serving.