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Eggnog & Gingerbread Raw Cheesecake

Christmas Dairy Free Gluten Free Vegan
The best of both christmas treats, in one! Made with Smooth Vanilla Clean Lean Protein.


Gingerbread base:

1 cup dates

1 cup pecans

1/2 cup almond meal

2 Tbsp coconut oil

1 tbsp treacle/ molasses

1 tsp ginger

1 tsp cinnamon

1/4 tsp cloves

Pinch of salt


 Eggnog filling:

3/4 cup cashews, soaked in boiling water for an hour

1/3 cup coconut cream

1/4 cup coconut oil

1/4 cup maple syrup

1 tsp vanilla essence

2 Tbsp Smooth Vanilla Clean Lean Protein

1/2 tsp nutmeg

1 tsp cinnamon

Pinch of salt

2 Tbsp whisky (optional)

Products used in this recipe

Clean Lean Protein

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You can't go wrong with a raw cheesecake! They are always a hit at Christmas and are such a nice dessert to have cold on a hot summers day. These are even better with a bit of whisky, but keep them away from the kids! 


This amazing recipe was created by Polkadot Passport


  1. Blend together all base ingredients in a food processor until a loose, sticky dough forms. 
  2. Grease a 12-slot silicon muffin tin with coconut oil. 
  3. Place a heaped tablespoon of base mixture into each slot and push down firmly. 
  4. Put into freezer to firm up for 15 minutes.
  5. Blend together all filling ingredients until mixture is very smooth. 
  6. Once base has set, remove tin from freezer and pour filling mixture evenly into the slots. 
  7. Cover and freeze for a minimum of four hours.
  8. Once set, pop cheesecakes out of tin and serve topped with optional coconut whipped cream.  

Time: 10min + 4 hours

Serves: 12

Clean Lean Protein

From $24.50

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