Vegan ginger cheesecakes

These mini ginger cheesecakes are smooth and creamy yet made with no coconut oil. They are easy to make, vegan, gluten-free and oil-free.

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

GINGER SYRUP:
70 g fresh ginger (weighed after peeling), chopped into a fine dice
½ cup maple syrup or brown sugar

CHEESECAKE:
1 cup / 150 g raw cashews (soaked overnight)
¼ cup + 1/8 cup OR 6 tbsp coconut cream, chilled
4 level tsp agar agar flakes
4-6 tbsp lemon juice, adjust to taste
½ cup reduced aquafaba OR water

DECORATION (optional):
chocolate shavings
30 g candied ginger, cut into a small dice

View the full recipe at Lazy Cat Kitchen →