Mini Gingerbread Cheesecakes
@lindsaypleskot
@lindsaypleskot
Recipe -
Mini Gingerbread Cheesecakes
Prep Time60 Minutes
0
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
0
Servings
Shop Ingredients
Makes 0 servings
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Western Family - Pure Madagascar Vanilla Extract, 250 Millilitre
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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.