How is Christmas already over?
I feel like just yesterday it was only December 1st…time sure flies as you get older!
I meant to get this recipe out to you guys before Christmas but you know, life happens and things come up. I finished my last day of work on Friday the 21st and I planned to put this on the blog for you on the 22nd but in the middle of the night on the 22nd I woke up in excruciating pain in my back and abdomen. I ended up making a trip to Emergency around 4 in the morning and they believe I either had a kidney stone or a severe kidney infection. It is strange because I didn’t have any symptoms before hand and the doctors said all my blood work etc. came back normal. So, it is a bit of a mystery but after two days of feeling the worst pain I have ever felt in my life, I am starting to feel a bit back to normal. I wanted to share this story with you because we all have set backs on our healing journies. I took the pain medication and antibiotics without any guilt (even though I knew they would wreak havoc on my gut) because sometimes you just have to do what you have to do. Once I am finished my antibiotics in a few days I will start the process of healing my gut again-lots of bone broth and collagen!
My family is headed to the west coast for a wedding tomorrow and I thought I better get this out to you in case you want to have it for New Years Eve!
This recipe came out of my love for cheesecake and my gingerbread kick this month. This is the last recipe in the gingerbread saga (until next year of course). It is a no bake gingerbread cheesecake! Make it the night before or the morning of and it will be ready from the fridge that evening. I hope you will enjoy this recipe and that you all have a wonderful start to 2019!
Happy Holidays and Happy New Year!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable.
Gingerbread Cheesecake (AIP, Paleo)
A festive no bake gingerbread cheesecake that is allergy friendly, AIP, Paleo and vegan!
Ingredients
Crust
- 2 cups tigernuts
- 1 tsp cinnamon
- 1.5 tsp ginger powder
- 1/2 tsp sea salt
- 1/4 cup coconut oil
- 1 Tbsp molasses
- 3 Tbsp maple syrup
Filling
- 1 tsp cinnamon
- 1.5 tsp ginger powder
- 1.5 Tbsp molasses
- 1/4 tsp sea salt
- 2 cups coconut milk
- 1 cup pitted dates (10-12)
Instructions
Crust
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Blend all crust ingredients in a high powered blender until the crust is moist but crumbly.
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Press crust into the bottom of a 9 inch cake pan (saving 1/2 a cup of the crust to use as a topping later).
Filling
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Blend all of the filling ingredients in a blender on high until smooth.
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Pour the filling into the crust and smooth the top with the back of a wet spoon.
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Sprinkle the topping (reserved 1/2 cup of crust) on top, cover and put in the fridge to set for 8 hours or overnight.
Recipe Notes
Keep refrigerated for up to 4 days or in the freezer for 3 months.
10 Comments
Did you use the drinking type of coconut milk, or the canned? Thanks!
I just used the aroy-d canned version.
[…] Gingerbread “Cheese”cake from It’s All About AIP […]
If i wanted to sub tigernuts for tigernut flour – would this work and how much would it be?
Thanks
Hello Faiza, If you try using tigernut flour instead of whole tigernuts, you may likely want to decrease the measured amount by a few tablespoons, since the density per cup is larger once the tigernuts have been turned into flour. I hope you love the recipe if you give it a try. Take care!
For the tigernuts – are these soaked tigernuts, or sliced tigernuts? Or did you mean tigernut flour? Thanks for clarifying!
Hi Bayley, great question! The tigernuts called for in the recipe are whole and un-soaked, then they are ground up in a food processor, making a crumbly texture that is not too fine. You could definitely use sliced tigernuts or even tigernut flour, though you may want to slightly decrease the measure amount by a few tablespoons, since the density per cup is larger once the tigernuts have been sliced or turned into flour. I hope you enjoy the cheesecake if you give the recipe a try!
I just tried making the crust. Did anyone else have a problem with grinding the tigernuts? My Vitamix, an excellent blender, could not handle these nuts. I put all crust ingredients in the blender together per instructions. Julie
Hi Julie,
Great question! Sorry to hear your Vitamix was struggling. Some tigernuts may be harder than others, so you could try either soaking the tigernuts first for 1 hour in warm water then draining very well, or instead use sliced tigernuts since they will be more broken down already. Let me know if this helps!
[…] the first step was to tackle the crust- So I used some inspiration from my gingerbread cheesecake crust and came up with this deliciously sweet and chewy […]