Creamy Chocolate and Gingerbread Cheesecake

As hard as it is to believe that this layered creamy chocolate and gingerbread cheesecake can be made in 3 easy steps, you’ll have to try it for yourself and see! All you will need to make it is a blender and a freezer – this scrumptious raw vegan, gluten-free dessert requires no baking!


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Creamy Chocolate and Gingerbread Cheesecake

Creamy Chocolate and Gingerbread Cheesecake




  • 1 cup raw almonds
  • 1 tbsp cacao powder
  • 1 cup pitted dates
  • 1 tsp agave nectar

Layer 1:

  • 1 cup raw cashews soaked
  • ½ banana
  • 2 tbsp blackstrap molasses
  • 3 tbsp coconut oil
  • ¾ cup non-dairy milk
  • 1 tsp ginger

Layer 2

  • 1 cup raw cashews soaked
  • ½ banana
  • 4 tbsp coconut sugar
  • 3 tbsp coconut oil
  • ¾ cup non-dairy milk
  • ¼ cup cacao powder


  1. Process the base ingredients until it forms into a dough. Line a cake pan and place dough at the bottom, place mold in the freezer. 
  2. In a blender add the Layer 1 ingredients and blend until smooth, pour the mixture on top of the base. 
  3. Do the same with Layer 2 and pour it on top of Layer 1, let it chill in the freezer overnight and take it out 15 minutes before slicing so it is creamier.


Find more of Jo’s recipes on their Youtube channel.

For more vegan cheesecake recipes, click here.



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