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251K Lincoln Road

Waitakere 0610

22B Cavendish Drive

Manukau 2104

4 Aranui Road

Auckland 1060

1 Wagener Place

Auckland 1025

Eggnog and Gingerbread Raw Cheesecake

This festive and mouth-watering Eggnog and Gingerbread Raw Cheesecake is a perfect Christmas hit! 

But it's great all year round too. 



​Gingerbread base:

  • 1 cup Dates
  • 1 cup Pecans
  • 1/2 cup Almond meal
  • 2 tbsp. Coconut oil
  • 1 tbsp. Treacle/Molasses
  • 1 tsp Ginger
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • Pinch of Salt


​Gingerbread base:

  • 3/4 cup Cashews, soaked in boiling water for an hour
  • 1/3 cup Coconut cream
  • /4 cup Coconut oil
  • 1/4 cup Maple syrup
  • 1 tsp Vanilla essence
  • 2 tbsp. Smooth Vanilla Clean Lean Protein
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon
  • Pinch of Salt
  • 2 tbsp. Whisky (optional)



  1. Blend together all base ingredients in a food processor until a loose, sticky dough forms. Grease a 12-slot silicon muffin tin with coconut oil. Place a heaped tablespoon of base mixture into each slot and push down firmly. Put into freezer to firm up for 15 minutes.
  2. Blend together all filling ingredients until mixture is very smooth. Once base has set, remove tin from freezer and pour filling mixture evenly into the slots. Cover and freeze for a minimum of four hours.
  3. Once set, pop cheesecakes out of tin and serve topped with optional coconut whipped cream.  


 Recipe by: Gourmet Vegetarians