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Mini Ginger Cheesecake Cups

If you want a make-ahead dessert that’s a perfect blend of sweet and spice, try these mini ginger cheesecake cups. Featuring a nutty base, a velvety, cashew filling and a hint of ginger spice. Delish!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, ginger cheesecake bites, healthy ginger cheesecake minis, mini ginger cheesecake cups
Servings 12

Ingredients

Base Crust

  • 1 cup pecans, almonds or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1 teaspoon ground ginger 

Creamy Ginger Filling

  • 1 cup cashews, soaked 3+hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1-2 lemons, juice and zest (depending on how lemon-y you like it)
  • 1-2 teaspoons ground ginger

Toppings Optional

  • Dark chocolate shavings
  • Chopped candied ginger

Instructions

Base Crust

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line a 12-cup muffin pan with paper liners or use a silicon muffin pan.
    Place pecans into a food processer and process until broken down and crumbly. Add dates, oats,coconut and ginger and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture and different sized “bits” in your cheesecake cup bases.
    Divide mixture up into 12 pieces and place one in each of the muffin cups.
    Press the mixture into the bottom of each one evenly. Refrigerate while you prepare the filling.

Creamy Ginger Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard. (I feed it to my dogs and they love it!)
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey and lemon juice, zest and ginger into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey,lemon or ginger if you think it needs it.
    Scoop a good tablespoon of the filling into each of the 12 muffin cups over the base (just divide the mixture up between the 12 cups) and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator or freezer for 1-2 hours to set.
    Once set, remove each cheesecake cup from the tray. Top with some chopped candied ginger and/or some dark chocolate shavings.
    You can eat them frozen but if you prefer a softer texture take out the freezer at least 30 minutes before needed. If you want them softer, take out for at least an hour.
    Store in the freezer in a sealed tub. They will last for up to 3 months.
     
     
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