Gingerbread Cheesecake (no bake, vegan)



  1. To make the cheesecake base, combine the oats and cashews in a food processor and pulse to create a flour.
  2. Add in the agave syrup and coconut oil and blend until well combined.
  3. Transfer the mixture into a lined brownie tray and firmly press down to create a smooth base and place this into the freezer to set.
  4. For the cheesecake layer, combine all of the above ingredients into a high speed blender or food processor and blend until smooth and creamy.
  5. Pour the cheesecake mixture over the base and allow to set for around 4 hours or overnight.
  6. Slice into portions and enjoy!
Charley's Health