Banana & Ginger Snap Cheesecake

Banana & Ginger Snap Cheesecake

Every week I post a sweet or savoury, healthy recipe. 


This Recipe 

Vegan | Gluten-Free | Grain-Free | Refined Sugar-free 

If you're a fan of ginger snaps and holiday desserts, you will love this one! The ginger flavour is not as sharp as with cookies but there's definitely that bit of tang here in this cheesecake. The best part about this one? No grains, refined sugar or dairy. Have it for a family dinner or just a solo treat! 

Makes 6 to 8 slices. 




  • 1 1/2 cups (128g) cashews SOAKED OVERNIGHT (do this first before anything!)
  • 1 banana 
  • 1 tablespoon (20g) melted coconut oil (melt after measuring)
  • 1 tablespoon (20g) melted raw honey (melt after measuring)
  • 1 tablespoon (5g) ground ginger 
  • 2 dashes ground cinnamon 

Optional - adds to texture

  • 1/4 cup (125mL) almond milk unsweetened
  • 1 tablespoon coconut yogurt 
  • 2 dashes nutmeg
  • 1 spoonful of freshly chopped ginger (mix in last)



  • 1/2 cup (45g) almonds 
  • 1/2 cup (45g) Berry & Almond Paleo Granola 
  • 1/4 cup (32g) coconut flakes (optional) 
  • 8 to 10 pitted dates (less if using Medjool as bigger) 



Before anything, soak your cashews overnight in cold water. You can also use boiling water and do the same job in 15 - 30 minutes but it won't be as smooth or cheesecake like. 

Combine all the ingredients listed under crust into a food processor. Pay attention to the texture of the dough that forms - you don't want to over-process this; it should still be slightly flaky. Add more dates or dry ingredients as needed to get desired result. You can even add a bit of almond milk. When the crust is ready, remove from processor and gently spread evenly over a cake tin/baking sheet.

Now, we move on to the "cheese" part of the cheesecake. Combine all filling ingredients in a food processor until smooth. This includes all of the optional extras except for the ginger bits. 

Once mixed to desired consistency, stir in ginger bits if you're using them and then spread filling over the prepared crust. Pop your cheesecake into the fridge for 20 minutes to set. When it's ready top with fresh bananas, raspberries and ginger or as you like. 


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