Mini Gingerbread Cheesecakes

@lindsaypleskot

Recipe - Save-on-Foods

Prep Time60 Minutes

Cook Time12 Minutes

Ingredients

1.5 cups gingersnap, blended into cookie crumbs

1/2 cup coconut oil, melted (do not use modified coconut oil that stays in liquid form or the crust won’t stick together) *can sub for melted butter

1 x 350g package firm tofu

1 tsp vanilla

Pinch sea salt

2 –3 Tbsp coconut oil, melted

1/4 cup eggnog

1.5 cups white chocolate chips, melt before adding

Directions

Preheat the oven to 350 F.
Combine crust ingredients and press down into a muffin tin.
Bake for 10 -12 minutes or until golden brown. Remove and let cool for 10 minutes or so.
Meanwhile, combine filling ingredients in a high powered blender. Blend until smooth and adjust flavor as needed with vanilla, chocolate or maple syrup.
Once the crust has cooled, pour the filling in and place in the fridge or freezer to set (4 hours or overnight in the fridge. 1-2 hours in the freezer).
Top with whipped cream and nutmeg.

60 minutes

Prep Time

12 minutes

Cook Time

Servings

Directions

Preheat the oven to 350 F.
Combine crust ingredients and press down into a muffin tin.
Bake for 10 -12 minutes or until golden brown. Remove and let cool for 10 minutes or so.
Meanwhile, combine filling ingredients in a high powered blender. Blend until smooth and adjust flavor as needed with vanilla, chocolate or maple syrup.
Once the crust has cooled, pour the filling in and place in the fridge or freezer to set (4 hours or overnight in the fridge. 1-2 hours in the freezer).
Top with whipped cream and nutmeg.