Gingerbread Cheesecake (AIP, Paleo)
A festive no bake gingerbread cheesecake that is allergy friendly, AIP, Paleo and vegan
A festive no bake gingerbread cheesecake that is allergy friendly, AIP, Paleo and vegan
- Carbohydrate 8.54909524578329 g
- Cholesterol 0 mg
- Fat 18.9097272034504 g
- Fiber 0.429524990081787 g
- Protein 1.2287950009648 g
- Saturated Fat 16.5861223577592 g
- Serving Size 1 1 slice (73g)
- Sodium 173.630179698497 mg
- Sugar 8.1195702557015 g
- Trans Fat 1.13682650094812 g
- Calories 197 calories
Step-by-step
- 1/2 tsp sea salt
- 1/4 cup coconut oil
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups coconut milk
- 2 cups tigernuts
- 1.5 tsp ginger powder
- 1 tbsp molasses
- 3 tbsp maple syrup
- 1.5 tsp ginger powder
- 1.5 tbsp molasses
- 1 cup pitted dates ((10-12))
Traditional cheesecakes rely on dairy proteins and eggs to form a rigid structural network upon baking, but plant-based, no-bake alternatives must achieve firmness entirely through fat crystallization and binding starches. Without proper handling of ingredients like coconut oil and coconut milk, a chilled dairy-free dessert easily surrenders to a greasy mouthfeel or an unsettingly soft crumb. Achieving a clean, sliceable wedge without gelatin or standard cream cheese requires exploiting the high saturated fat content of coconut products and the sticky binding properties of pitted dates and tigernuts.
Solidification depends on chilling the saturated fats until they recrystallize fully. Coconut oil melts at approximately 75 degrees Fahrenheit, meaning the emulsion will quickly slacken if left at room temperature for too long. Process the tigernuts and pitted dates into a uniform, cohesive paste for the crust, pressing the mixture firmly into the pan to ensure it does not crumble when portioned. When blending the filling, process the ingredients until completely smooth to eliminate any gritty texture from the ginger powder or tigernuts.
Evaluate readiness by checking firmness in the center of the pan rather than relying on internal temperature probes. A properly set filling yields slightly under fingertip pressure without leaving residue on the skin. Store leftovers covered in the refrigerator for up to five days, or freeze individual slices for up to one month. Thaw frozen portions in the refrigerator overnight to maintain the intended density.
