Gingerbread Cheesecake Bars

5 min read
Gingerbread Cheesecake BarsGingerbread Cheesecake Bars
Troy Manandic

For the crust

  • 2 scoops Chocolate Ka'Chava
  • 1 cup pitted Medjool dates
  • 1½ cups raw pecans, chopped
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt

For the cheesecake filling

  • 2 cups raw cashews (soak in cold water for 6 hours or hot water for 2 hours)
  • ½ cup full-fat coconut milk (shake together to incorporate the cream + coconut water)
  • ⅓ cup pure maple syrup
  • ¼ cup coconut oil (melted)
  • 3 tbsp unsulphured molasses
  • ½ teaspoon lemon zest
  • 1 tbsp vanilla extract
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp grated fresh nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp kosher salt

For the garnish

  • Ground cinnamon
  • Grated fresh nutmeg
  • Pecan halves (optional)

How to make the crust

  1. Line an 8-inch square baking pan with parchment paper.
  2. Place dates in food processor and pulse until finely chopped. Then add remaining crust ingredients and pulse until dough begins to form. (Do not over-process or the dough will become oily).
  3. Evenly press dough into the bottom of prepared pan.

How to make the filling

  1. After soaking the cashews for 2-6 hours (depending on chosen method), drain soaked cashews, and rinse with cold water.
  2. Combine rinsed cashews and the remaining cheesecake ingredients in a high speed blender for 2 - 3 minutes until mixture is smooth and creamy.
  3. Pour filling onto prepared crust and smooth top with a spatula. Tap pan on the counter a few times to release any air bubbles. Freeze for at least 3 hours or until completely firm.
  4. Once the cheesecake bars are set, cut into squares. Garnish with cinnamon, nutmeg, and pecan halves, if desired.
  5. **Before eating, thaw at room temperature for 10 minutes before serving. Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 2 months.
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