Gingerbread Cheesecake with Lebkuchen Pieces
I am so so late with this. christmas is over and i am only now posting a Gingerbread Cheesecake recipe. I am actually not sure you can get the ginger biscuits and German Lebkuchen anywhere this time of year, but maybe you can try and if not youll just have to wait until next year. Ah well sorry.
So what is different in this cheesecake from the one I posted a while ago.
Well first of all it is less healthy and loaded with sugar from the biscquit base and also the Lebkuchen pieces. The other difference is of course the addition of a biquit base and the Lebkuchen pieces inside. I though it just made such a lovely surprise when you take a bite and there are small lebkuchen pieces that you didnt expect.
Anyway guys if you make it as always let me know how it turned out and also if you were able to sort the christmassy ingredients.
| Servings |
cakes
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- 300 g ginger bisquits
- 2 tbsp coconut oil melted
- 1 cup cashews soaked
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1 tsp vanilla essence
- 1 tsp orange essence
- 1/2 cup coconut oil melted
- 1/2 cup soya cream
- 1 tin coconut milk hard part only
- 1 cup maple syrup
- 2 handful German lebkuchen hearts chopped, make sure they are vegan
Ingredients
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- Get eight small cake tins ready. Crush the ginger bisquits and mix in the melted coconut oil. divide the mixture in eight and press into the bottom of the eight cake tins.
- Blend all the ingredients except the Lebkuchen hearts in a food processor until very smooth
- divide the mixture in two parts and mix the Lebkuchen hearts into one of the parts.
- Now pour one eighth of each ix into each cake tin and shake slightly so it settles.
- Refrigerate until set.
- Enjoy
I have linked some in the gallery below in case you want to purchase some.