Gingerbread Cheesecake Tartlets

Raw, Vegan, Refined Sugar-Free



  • 2 cups of mixed raw, unsalted nuts, soaked for at least 4 hours (I used pecans, walnuts and almonds)
  • 7-8 pieces of Medjool dates, soaked, rinsed, pitted
  • Pinch of rock salt
  • ½-1 tsp of ground ginger

Cheesecake filling:

  • 1 cup of Cashew nuts
  • 1 cup of sunflower seeds
  • 1 cardboard box of organic coconut cream, chilled
  • Zest of 1 organic orange
  • Zest of 1 organic lemon
  • Juice of 1/2 fresh organic orange
  • ½ tsp of organic Ceylon ground cinnamon
  • ¼ tsp of organic ground clove, ground
  • ¾ tsp of organic ground ginger
  • ¼ tsp of organic ground nutmeg
  • ½ tsp of organic ground cardamom
  • 1/3 cup of melted coconut oil
  • 3-5 TBSP of rice malt syrup

Chocolate coating:

  • ½ a block of organic dark of chocolate (at least 70% – which is what I used here)


  1. Prep your freezer proven cupcake forms or dishes you are using with coconut oil and baking paper.
  2. Soak your dates for at least 10 minutes in warm water.
  3. Process your soaked nuts into crumps. Add your dates, salt and ginger and process into a crumbly dough.
  4. Firmly press your dough into your prepped freezer proven cupcake forms and put into your freezer.
  5. In the meantime, begin making your cheesecake filling. Start by processing your nuts. Add the rest of your filling ingredients and process until you have a creamy texture.
  6. Add onto the base or crusts of your tartlets and put back into the freezer.
  7. Melt your chocolate in a double boiler until liquid and top your tartlets with chocolate.
  8. Put your tartlets back into the freezer for 1-2 hours. Then store in the fridge.
  9. Enjoy how delicious healthy eating can taste!
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