Gingerbread Cheesecake (Raw Vegan)

Gingerbread Cheesecake (Raw Vegan)

December is here, that means Gingerbread everywhere! Well, not literally. There are no crushed gingerbread pieces in my recipe – I’m actually referring to the spice! That heart-warming compilation of cinnamon, cloves, nutmeg, ginger, star anise, cardamom, macis, fennel, coriander, piment and zest! <3

For this recipe I recommend using a store-bought gingerbread spice since it is simply more convenient, but you can also make your own, of course.

In case you’ve made a raw vegan cheesecake before, I’m sure you are aware that most recipes use nuts for all layers, turning the cake into a real calorie bomb. Some people argue that cakes need to be high in fat in order to taste good. I partially agree on that. Fats are good as long as they’re healthy plant-based fats and eaten in moderation. For this recipe, I chose a fat-free crust to reduce the overall fat content a little bit. But no worries, cheesecake lovers, the cream is still full-fat and delicately creamy ?

All in all, I’m super happy with the result and proud to share this recipe with you! All three layers complement each other perfectly and create the ultimate experience of healthy indulgence.

Since the crust is quite sticky, I recommend brushing out the pan with coconut oil before filling it.

I did not measure the diameter of this cake but I would recommend a rather small one. It’s easier to create thick layers than to spread the sticky mixture thinly.

The cream layer is best spread with a large spoon.

Leave some of the cashew mixture in your blender when you proceed to the chocolate layer! I scratched out most of it, but would recommend leaving a litte bit more than this.

I decorated the cake with cacao powder and cute little sugar stars, but you can use whatever you want for decoration. I think berries, banana coins, cacao nibs or lemon zest would look beautiful as well.

Time to surprise your family/friends with this awesome raw treat! Let’s begin! <3


1 large carrot
100g oats
120g pitted dates
50ml water
2tbs carob powder
1/2tbs nutmeg
1/4tbs cloves
1tbs cinnamon
1/2tbs vanilla bean powder
2cm piece of ginger
Cream layer
200g cashews, soaked for 2-3 hours, then rinsed
40g coconut sugar
60g coconut milk
1/2 spotty banana
2tbs gingerbread spice
the juice of 1/2 lemon
Chocolate layer
1/2 avocado
1.5 spotty bananas
1tbs coconut oil
3-4 tbs cacao powde
1 medjoul date
  • Medium



Add oats and spices to your high speed blender and blend until you get a fine consistency like flour.


Peel your carrot, cut it in chunks and blend together with the oat flour.


Gradually add in dates and water.


Brush out the prepared pan with melted coconut oil.


Arrange the blended mixture evenly with a spoon or with your fingers.


To make the cream layer, blend all ingredients until smooth. Add a little water if necessary.


Pour the cashew mixture in the pan on top of the crust and spread evenly.


Place the ingredients for the chocolate layer in your high speed blender and pulse until smooth.


Top the second layer with the chocolate mixture and spread carefully with a spoon.


Sprinkle cacao powder on top and freeze for at least 3 hours.


Take it out 1 hour before serving.

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