Gingerbread Cheesecake Bars
User Reviews
5.0
3 reviews
Excellent
Gingerbread Cheesecake Bars
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Try these Gingerbread Cheesecake Bars for a creamy and spicy-sweet holiday dessert that's sure to wow any crowd!
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Ingredients
For the Cheesecake:
- 3 tablespoons flax meal
- 7 1/2 tablespoons warm water
- 2 cups roasted cashews soaked in water overnight
- 1 cup unsweetened applesauce
- 5 tablespoons coconut sugar
- 5 tablespoons molasses
- 3 tablespoons unsweetened vanilla almond milk
- 1 1/2 tablespoons coconut oil melted
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon coffee grounds
- 3/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Pinch of salt
For the Crust:
- 1/3 cup coconut oil at room temperature should be the consistency of softened butter
- 2 tablespoons raw honey or agave nectar
- 1 tablespoon molasses
- 3/4 cup coconut flour sifted
- 1/2 teaspoon ground ginger
- 1/2 teaspoon coffee grounds
- Pinch of salt
Instructions
- Preheat your oven to 350 °F and line an 8x8 inch baking pan with parchment paper, leaving some to hang over the edges of the pan to use as a handle.
- Place the flax meal into a small bowl and add the warm water. Whisk until combined and then place into the refrigerator to thicken up.
- Drain the cashews and place them into a high-powered blender. Add all the remaining cheesecake ingredients (except the flax meal and water mixture) and blend until smooth and creamy, stopping to scrape down the sides as necessary. Set aside.
- In a large bowl, use an electric hand mixer to beat together the coconut oil and honey until smooth. Stir in the remaining crust ingredients until combined (your crust mixture should be a bit runny).
- Press crust mixture evenly into the bottom of the prepared pan and bake just until the edges are golden brown, about 7-8 minutes.
- When there are about 2 minutes of baking time remaining for the crust, stir the chilled flax mixture right into the blender until well combined with the cashew mixture.
- When the crust is done, it will have risen in a few spots. Use a small spoon to quickly press it back down firmly, making sure there are no cracks left in the crust.
- Immediately pour the cheesecake mixture over the crust and spread out evenly.
- Bake until the cheesecake rises and the top feels set, about 45 minutes.
- Let cool on the counter completely and then cover and refrigerate for at least 6 hours.
- Slice and devour!
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Sodium
48mg
(2%)
Potassium
378mg
(11%)
Fiber
5g
(20%)
Sugar
21g
(42%)
Vitamin A
8IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 48mg | 2% |
| Potassium | 378mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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