Gingersnap Cashew Cheesecake Cups
on Dec 11, 2021
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I am so excited to share this recipe because these gingersnap cashew cheesecake cups are SO delicious!! I love cashew cheesecake because it is tasty but also dairy free and nutrient dense. I personally don’t love regular cheesecake but I love love love these cups. They need to be frozen to stay firm so they basically taste like ice cream which I do not hate. I used regular gingersnaps for this recipe but if you want to keep these as healthy as possible and also grain free, you can use the Hu grain free gingersnaps!
My other favorite part about a freezer dessert is that you don’t have to rush to eat them all before they go bad. You can make these then enjoy them throughout the whole month of December. I love gingersnaps, gingerbread, all of the dessert that are filled with spices and molasses. The contest between gingerbread and chocolate peppermint is tough but luckily we can have both!
Once you try these Gingersnap Cashew Cheesecake cups you will want to try a few other cashew cheesecakes treats:
Peanut Butter Cookie Cashew Cheesecake Cups Strawberry Lemonade Cashew Cheesecake Bites Chocolate Chip Cookie Dough Cashew Cheesecake Bars
Pin the image below to save this Gingersnap Cashew Cheesecake Cups recipe for later!
Gingersnap Cashew Cheesecake Cups
- Yield: 15 1x
Ingredients
Scale
- 1 ½ cups crushed ginger snap cookies*
- 5 tbsp coconut oil
- ¼ cup coconut sugar
- 1 1/2 cups raw cashews
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/4 cup full-fat coconut milk
- 1/4 tsp sea salt
- 3 Tbsp melted coconut oil (refined for no coconut flavor), you can use light olive oil too
- 2 Tbsp lemon or lime juice
- zest of an orange
Instructions
- Start with soaking the raw cashews in a bowl covering them in water for 4-12 hrs.
- Preheat the oven to 350 degrees and line a muffin tin with paper liners.
- In a medium bowl combine gingersnap crumbs, 5 tablespoons coconut oil & coconut sugar and mix until evenly combined.
- Scoop about 2 tablespoons of cookie dough into each muffin liner and flatten slightly.
- Bake for about 10 minutes or until lightly browned.
- Once the cashews are done soaking, drain water and add to a high powered blender or food processor with remaining ingredients.
- Put cashew mixture in ziplock bag with cut off the tip.
- Once cookies have cooled, squeeze cashew mixture into the cookie cups.
- Zest an orange over the cups.
- Put them in the freezer to harden for at least 2 hours and store in the freezer as well.
Notes
*crush cookies in a food processor into a fine powder
The calories, etc. do not seem correct. Is it for an entire batch??
That was incorrect, it’s been updated! Thanks