Vegan Ginger Cheesecakes (Oil-Free)

Sounds fascinating, looks brilliant!! I think this cheesecake recipes amazing! I’m so excited to try them.


I am insanely excited to share this recipe with you today. It was a true labour of love and at some point, I wasn’t sure if I am ever going to have a ‘cheesecake’ recipe I’ll be proud enough to share.


   Cheesecake Base

  • 12 dates, pitted and soaked in boiling water
  • two pinches of salt (optional)
  • about ¾ cup / 100 g almonds


  • 1 cup / 150 g raw cashews (soaked overnight)
  • ½ cup OR 120 ml coconut cream, chilled
  • 3½ level tsp agar agar flakes*
  • 1-1½ tsp finely grated ginger
  • 4 tbsp lemon juice, more to taste
  • 4 tbsp maple syrup, more to taste
  • ½ cup water OR aquafaba*

   Decorations (optional)

  • chocolate shavings
  • 30 g candied ginger, cut into a small dice


  • Cut out 8 circles out of baking paper to cover the bottom of the mould you are going to use for the cheesecakes (I used a standard 12-hole muffin tin). Line the bottoms of the mould with paper circles. I recommend you also place a 1 inch / 2 cm wide paper strip under each cheesecake base as it will make removing these puppies much easier.

  Cheesecake Base

  1. Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
  2. Get full instructions & recipes @

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