clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Gingersnap Cashew Cheesecake Cups are dairy free, easy to make and so delicious!

Gingersnap Cashew Cheesecake Cups

  • Author: Kelsey
  • Yield: 15 1x


  • 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


  • 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.


*crush cookies in a food processor into a fine powder