Gingerbread cheesecake
Prep time
Total time
Cuisine: Dessert
Serves: 1 20cm cheesecake
  • 1 cup pecan nuts
  • 1 cup buckwheat
  • 2 tsp WelleCo Super Elixir
  • 1 tsp ginger
  • ½ tsp all spice
  • 1 cup dates, pitted
  • 1 tbsp molasses
  • ½ tsp salt
  • 1 can coconut milk
  • 2.5 cups cashews, soaked overnight in cold water
  • 2 tsp vanilla extract
  • ¼ cup maple syrup
  • ⅓ cup coconut oil
  • 1 tbsp cinnamon
  • ½ tsp all spice
  • 1 tsp ginger
  • ½ tsp ground cardamom
  • ½ tsp salt
Toppings (optional)
  • ½ cup black grapes
  • 2 figs
  • A few pecans and cacao nibs
  1. Line the bottom of a 20cm springform cake tin with greaseproof paper. Prepare crust by adding pecans and buckwheat to a food processor and grinding to a fine crumb. Add in all remaining ingredients until it forms a sticky dough. Press into lined cake tin evenly and set aside in the fridge.
  2. Prepare filling by rinsing the cashews well in clean water and draining. Add to food processor with all other filling ingredients and blend on high until really smooth and creamy. Depending on the power of your machine, this can take around 10-15 minutes. The mixture should become smooth and pourable. If it's too thick, add ¼ cup of water at a time, but only after blending throughly.
  3. Pour filling on top of the crust and set aside in the freezer for at least 5 hours, ideally overnight. Take out an hour before serving so it can thaw out to a creamy texture. Top with fresh fruit, pecans and cacao nibs before serving.
Recipe by Bo's Kitchen at