Raw vegan gingerbread cheesecake

Today’s recipe of Raw vegan gingerbread cheesecake is brought to us by the awesome food blogger and mum of three maryles_plantry

Time flies when you’re having fun. Isn’t that the saying? Well I certainly had loads of fun this year making all sorts of raw vegan cheesecakes. And here we are, the year is coming to an end, its nearly Christmas and I haven’t created a single Christmassy recipe, well thats about to change!

If you know me (which you probably don’t) then you know I love cheesecake, but what I haven’t shared with you is my looooove for spiced teas. I love Chai and I love adding pepper to my tea lattes to give them that little bit of a kick. So what is more Christmassy than gingerbread? And what better combination is there, than a gingerbread cookie flavoured tea and cheesecake?

I recently tried the Santa’s babe Pepperkake Rooibos tea by Tea and the Gang and totally fell in love with it. It is so so flavoursome and that bit of spicy that I just cant stop drinking it.

So I decided to put it in my cake. It came out so delicious (if I may say so myself) that I couldn’t believe it. So here it is. The Raw Vegan Gingerbread Cheesecake:

INGREDIENTS:

For the base:

1 1/2 cups oats
2 1/2 tbsp smooth or chunky what ever your preference peanutbutter
2 1/2 tbsp caramel sauce (vegan), bought or homemade
1 tsp cinammon

For the Cheesecake filling:

2 cups cashews, soaked in hot water overnight
1 cup oat milk
1/2 cup cocnut oil, melted (I use a neutral flavour, because coconut oil can overpower any other taste)
1 tsp ground cinammon
One tsp ground ginger
1 tsp ground cloves
2 teabags of ‘Santas Babe’ Pepperkake Rooibos tea
4 tbsp agave syrup

For decorating

Star anise
Red peppercorns
Cinammon
Cacao nibs
1 tbsp melted dark chocolate

INSTRUCTIONS:

1. For the base place the oats in a medium sized bowl and add the peanutbutter caramel sauce and cinammon. Stir until well combined.

2. Now press this mixture into the bottom of a 20cm cake tin with removable bottom (very important, otherwise you wont get the cake out)

3. Refrigerate while you make the cheese filling.

Filling:

4. Place all ingredients except the coconut oil into a food processor and blend until very smooth, scraping down the sides in-between, this might take a while depending on how powerful your foodprocessor is.

5. When nice and creamy – start streaming in the coconut oil while still blending.

6. When lovely and smooth, pour all into the cake tin and freeze for about two hours. Defrost for about 1 hour before serving. If totally frozen, which would take longer than two hours, defrost for longer.