Raw vegan ginger and turmeric cheesecakes

ginger turmeric raw vegan cheesecakes

I eat cake every day. I really really do. I also eat turmeric every day. Seriously, I do. The fact that I did not marry the two in a beautiful cheesecake until now, is in all honesty a little bit mind puzzling to me. But check out these babes here. Full of aaaall the good stuff and all the ginger flavor in the land.  And not a second too late to make an appearance.

ginger turmeric raw vegan cheesecakes

Chocolate is good. But turmeric is even better! Seriously. Read up on it.

ginger turmeric raw vegan cheesecakes

Turmeric is a powerful and safe anti inflammatory with a wonderful warm-bitter flavor that I absolutely love. It helps nourish and heal the body from the inside out and because of that I tend to use it (well, ok, because I love the flavor…but also) to alleviate muscle soreness after those long running stints, to reduce inflammation in the body, sore gums and just because. I’ll be honest with you, I use it as a remedy for pretty much anything and everything, although I’m pretty sure it doesn’t cure quite anything and everything. Or does it? What’s your experience with it?

While I always have the dried, powdered turmeric in my pantry, I do my best to source the fresh variety as much as I can as it’s more potent and loaded with living nutrients. Fresh turmeric plus some fresh ginger to soothe the tummy make one magical combination in these pretty (nourishing) cheesecakes.

ginger turmeric raw vegan cheesecakes

Raw vegan ginger and turmeric cheesecakes

Makes 5-6

Ingredients for the base

  • 100g almonds
  • 90g dates

Ingredients for the filling

  • 250g cashews
  • 20g softened coconut butter
  • 50g melted coconut oil
  • 10g fresh ginger
  • 10g fresh turmeric
  • 30g lemon juice
  • 75g maple syrup
  • 1 cup water

Ingredients for the caramel

  • 50g dates
  • 15g melted coconut oil
  • 8g fresh ginger
  • 1/2 cup water


  1. Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
  2. Press the mix into your mini cheesecake molds. You can also make one larger cake.
  3. Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
  4. Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
  5. To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
  6. Spoon the caramel on top of the cheesecakes when ready to serve.
  7. I then topped mine with an almond & inca berry crumble.

* Notes. You will need a small, personal blender to make the caramel in such a small quantity. Something in the lines of the Vitamix S30. If yours is bigger, you might need to make the caramel x3 or x4 to get it to a smooth consistency.

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