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Bakerita

Gingerbread Cheesecake Bars (Gluten Free, Paleo + Vegan)

★★★★★ from 6 reviews

Cheesecake· Dairy Free· Desserts· Gluten Free· No-Bake· Paleo· Recipe Index· Refined Sugar Free· Vegan

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With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars highlight the holiday season’s warm flavors. We make these “cheesecake” bars with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. You won’t miss the dairy one bit in these gluten-free, vegan bars. 

With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars are packed with the holiday season’s warm flavors. These “cheesecake” bars are made with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. You won’t miss the dairy one bit in these gluten-free, vegan bars. 

Who wants a Gingerbread Cheesecake Bar?! 🙋🙋🙋 If your hand is as high as mine is right now, you’re going to want to make these.

I’m a huge fan of the flavors that come along during the holidays. I like to put cinnamon, nutmeg, and all the warm spices in my treats all year round, but this time of the year I can really go for it. For drinking, I love sipping on a homemade vegan chai latte. But when it comes dessert, it does not get better than these vegan gingerbread cheesecake bars.

With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars are packed with the holiday season’s warm flavors. These “cheesecake” bars are made with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. You won’t miss the dairy one bit in these gluten-free, vegan bars. 

These Gingerbread Cheesecake Bars are perfect for the holidays!

These Gingerbread Cheesecake Bars are the epitome of an incredible holiday dessert. They’re creamy and sweet, with all of the flavors that I love about this season. They are similar to many of my paleo and vegan cheesecakes in that the cheesecake is made from raw cashews. After soaking the cashews in water for a few hours, they blend into a texture which replicates that lusciously creamy cheesecake texture.

Maple syrup sweetens these Gingerbread Cheesecake Bars, which adds a subtle sweetness. It also enhances the cinnamon, nutmeg, ginger, and cloves that flavor the cheesecake.

With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars are packed with the holiday season’s warm flavors. These “cheesecake” bars are made with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. You won’t miss the dairy one bit in these gluten-free, vegan bars. 

We incorporate unsulphured molasses into the bars, which gives a rich flavor that brings all things holiday-season to mind. And it tastes like a gingerbread cookie transformed into a magically creamy dessert!

We recreate the tang of classic cheesecake with a hint of lemon juice and zest, which also enhances the gingerbread flavor and adds some brightness.

With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars are packed with the holiday season’s warm flavors. These “cheesecake” bars are made with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. You won’t miss the dairy one bit in these gluten-free, vegan bars. 

We make a crust out of dates, pecans, cinnamon, ginger, and salt. It’s a simple combination, but it works so well with the flavors in this dessert. If you’re a fan of gingerbread…you’re going to love these vegan gingerbread cheesecake bars. Enjoy!!

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With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars are packed with the holiday season’s warm flavors. These “cheesecake” bars are made with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. You won’t miss the dairy one bit in these gluten-free, vegan bars. 

Gingerbread Cheesecake Bars


★★★★★

5 from 6 reviews

  • Author: Bakerita | Rachel Conners
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 16 bars 1x
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Description

No need to free up oven space for these Gingerbread Cheesecake Bars. These “cheesecake” bars are made with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars are packed with the holiday season’s warm flavors. You won’t miss the dairy one bit in these gluten-free, vegan bars.


Scale

Ingredients

For the crust

  • 1 cup (150 grams) pitted Medjool dates
  • 1½ cups (170 grams) raw pecans, chopped
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

For the gingerbread cheesecake

  • 2 cups (284 grams) unsalted raw cashews, soaked in cold water for 4 to 10 hours
  • ½ cup (120 grams) full-fat coconut milk, shaken together in the can to incorporate the cream + coconut water
  • ⅓ cup (113 grams) pure maple syrup
  • ¼ cup (56 grams) refined coconut oil, melted and cooled
  • 3 tablespoons (63 grams) unsulphured molasses
  • ½ teaspoon (1.5 grams) lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • 1 tablespoon (13 grams) vanilla extract
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated fresh nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • Garnish: ground cinnamon, grated fresh nutmeg, and pecan halves, if desired

Instructions

  1. Line an 8-inch square baking pan with parchment paper, and lightly grease with coconut oil.
  2. In the work bowl of a food processor, place dates. Pulse until finely chopped. Add pecans, ground ginger, cinnamon, and salt; pulse on medium-low speed until a sticky dough begins to forms, with small pecan bits remaining. (Do not overprocess or the dough will become oily.) Press dough into the bottom of prepared pan.
  3. Drain soaked cashews, and rinse with cold water. In the container of a blender, combine cashews, coconut milk, maple syrup, melted coconut oil, molasses, lemon zest and juice, vanilla, nutmeg, cloves, 1½ teaspoons ginger, 1 teaspoon cinnamon, and ¼ teaspoon salt; blend until mixture is silky smooth and creamy, 2 to 3 minutes. Taste and adjust seasonings, if desired.
  4. Pour filling into prepared crust, smoothing top with an offset spatula. Tap pan on the counter a few times to release any air bubbles. Freeze until completely firm, at least 3 hours.
  5. When the cheesecake bars are set, run a knife under hot water to warm it up before cutting bars with the still-hot (dried) knife. Cut into 16 squares. Garnish with cinnamon, nutmeg, and pecan halves, if desired.
  6. Let thaw at room temperature for 10 to 15 minutes before serving.
  7. Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 2 months.
  • Category: Dessert

Keywords: cheesecake, gingerbread, vegan, paleo, dessert

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Tag @bakeritablog on Instagram and hashtag it #bakerita

This recipe was originally printed in the 2017 Holiday Issue of Bake From Scratch Magazine!

With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars are packed with the holiday season’s warm flavors. These “cheesecake” bars are made with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. You won’t miss the dairy one bit in these gluten-free, vegan bars. 
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12 Comments

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Comments

  1. Heather says

    December 4, 2018 at 11:16 am

    Warm flavors are my absolute favorite. I love cooking this time of year and the fact that you used maple syrup to sweeten these is so good. I can’t wait to give these a try!

    Reply
    • Rachel says

      December 4, 2018 at 2:05 pm

      Thanks so much for the love, Heather!! Maple syrup is the perfect sweetener for these :)

      Reply
  2. Emily says

    December 10, 2018 at 8:07 am

    Is this fancy molasses that you’re using or can I use my blackstrap molasses ?

    Reply
    • Rachel says

      December 10, 2018 at 10:20 am

      Haha, is there such thing as fancy molasses?! I use regular blackstrap molasses!

      Reply
  3. Becky says

    December 12, 2018 at 3:35 pm

    Do you have nutrition info on these? I’m wondering how much sugar per serving there is. Thanks!

    ★★★★★

    Reply
    • Rachel says

      December 12, 2018 at 5:28 pm

      Hi Becky, I don’t but you can calculate it on myfitnesspal.com!

      Reply
  4. Susan Stillman says

    December 26, 2018 at 3:43 am

    I’d really appreciate it if you would use a typeface that is bolder and easier to read.

    Reply
    • Rachel says

      December 26, 2018 at 8:41 am

      Hi Susan – if you have Google Chrome, you can always zoom in (view –> zoom in, OR press command+) to make the text bigger!

      Reply
  5. Gastelovore says

    January 7, 2019 at 7:42 am

    I love cheesecakes… I love gingerbreads… It seems amazing… as usual ! Thank you so much Rachel !

    ★★★★★

    Reply
    • Rachel says

      January 7, 2019 at 8:34 am

      Thank you so much!

      Reply
  6. BarbR says

    September 22, 2019 at 3:45 pm

    These bars are delicious! They set up beautifully… so creamy and delicious. I used coconut cream from TJoes and “fancy” molasses. I will be making them again. Thank you for a wonderful recipe.

    ★★★★★

    Reply
    • Rachel says

      September 22, 2019 at 5:39 pm

      So thrilled you’re loving these, Barb! Thanks so much for sharing your feedback.

      Reply

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