Molasses Cheesecake w/a Gingersnap Protein Crust



Cheesecake Batter
6 oz Cashews, soaked and rinsed
1/2C Full Fat Coconut Milk (canned)
1/4C Lemon Juice
1/3C (5.3T) Coconut Oil
1/2C (8T) Carob Molasses
Gingersnap Protein Crust
30 Trader Joe’s Low Fat Ginger Cat Cookies
1 scoop True Nutrition Rice Protein (flavor of choice)
2T Carob Molasses
1T Coconut Oil


In a food processor, grind 30 Trader Joe’s Low Fat Ginger Cat Cookies. Transfer to a bowl and stir in 1 scoop rice protein, 2T molasses, and 1T coconut oil. It will be pretty dry but you will be able to pack it together either in a pie dish or individual silicon cupcake molds. For the cheesecake batter you’re going to soak 6 oz of cashews for about 30 minutes. Rinse them and drain them then transfer to a food processor and grind for about 5 minutes or until they are creamy. Add in 1/2C coconut milk, 1/3C coconut oil, 1/2C molasses and 1/4C lemon juice. Process until smooth. Pour over crust. If you use 8 cupcake molds then you will have batter left over for sure. If you make it in a pie pan, you may want to double the crust. Freeze until solid. I recommend the silicon cupcake molds because the are individual portions and they are so easy to flip out. The crust makes enough for 8 molds and the batter makes enough for about 12. The leftover batter I just poured in four molds by itself. Pretty good stuff. I’ll definitely be making this again. The “cheesecake” is the perfect consistency straight out of the freezer. It even stays pretty solid in the fridge. I adapted this recipe from this Simple Vegan Cheesecake.

Cheesecake Batter
Makes: 43T
Serving Size: 2 oz (4T)


Gingersnap Crust
Makes: 8 servings
Serving Size: .5 oz



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