Turmeric Ginger Cheesecakes

Name: Turmeric Ginger Cheesecakes
Prep time: 30 min
Cook time: 30 min
Yield: 5
Cuisine: Indian
Ingredients: 1/2 cup almonds; 1/2 cup dates; 1 cup cashews; 1/2 Tbsp coconut butter ((softened)); 1 Tbsp coconut oil ((melted)); 1/2 inch ginger ((fresh)); 1/2 turmeric; 1/4 cup lemon juice; 1 1/2 Tbsp maple syrup; 1 cup water; 1/2 cup dates; 1 Tbsp coconut oil ((melted)); 1/2 inch ginger ((fresh)); 1/2 cup water

Posted on September 7, 2015 by Chris in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Getting to have cake that is actually good for you is a clear sign that you’re doing alright. With this turmeric and ginger cheesecake, there’s really nothing unhealthy to be had. But not only is it not unhealthy, it’s positively healthy!

Ginger and turmeric are actually closely related, and they’re both super powerful, safe anti-inflammatory natural medicines. Ginger has been shown to be particularly useful for helping with arthritis, while turmeric is great for asthma and auto-immune disorders affecting the skin.

Plus they’re super duper tasty! And that in an of itself is enough reason for anyone to want to get into this turmeric ginger cheesecake!

Ingredients

Ingredients for the base

1/2 cup almonds
1/2 cup dates

Ingredients for the cheesecake filling

1 cup cashews
1/2 Tbsp coconut butter (softened)
1 Tbsp coconut oil (melted)
1/2 inch ginger (fresh)
1/2 turmeric
1/4 cup lemon juice
1 1/2 Tbsp maple syrup
1 cup water

Ingredients for the caramel

1/2 cup dates
1 Tbsp coconut oil (melted)
1/2 inch ginger (fresh)
1/2 cup water

Servings:

Units:

Directions

Prep

30 min

Total

30 min

Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
Press the mix into your mini cheesecake molds. You can also make one larger cake.
Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
Spoon the caramel on top of the cheesecakes when ready to serve.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: You will need a small, personal blender to make the caramel in such a small quantity. Something in the lines of the Vitamix S30. If yours is bigger, you might need to make the caramel x3 or x4 to get it to a smooth consistency.

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Chef: Chris

Chris is an author, recipe developer and amateur photographer behind Tales of a Kitchen. This blog is a place where she celebrates a healthy, positive lifestyle and the food she loves.