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Gingerbread Sweet Potato Cheese Cake

Sneak some extra Veggies into your Christmas desserts with this Gingerbread Sweet Potato Cheese Cake.
Prep Time20 mins
Total Time8 hrs
Servings: 16




    • 300 grams Cookies I used Healthy Tiny Teddies but others can be used
    • 1/3 Cup melted Coconut Oil
    • 1 teaspoon ground Ginger

    Gingerbread ‘Cheese’ Cake

    • 1 1/2 Cups baked Sweet Potato Puree
    • 1 Cup Coconut Cream the thickened cream from an open can of Coconut Cream/Milk that has been placed in the fridge overnight
    • 1/3 Cup Maple Syrup Rice Malt Syrup can be used
    • 2 teaspoons Vanilla Extract
    • 2-3 teaspoons ground Ginger
    • 2 1/2 teaspoons Gelatin
    • 3 Tablespoons Water



      Biscuit Base

      • Once the cookies have cooled, place them and the melted coconut oil in a blender and process until fine crumbs form and the mixture starts to bind.
      • Take a lined 20cm/8 inch springform cake tin and press the mixture into the tin. Make sure the bottom and sides are evenly covered.
      • Place the tin in the freezer for 30 minutes then remove and fill.

      Gingerbread ‘Cheese’ Cake

      • Place all the Cheese Cake indredients (except the water and gelatine) in a blender and process until smooth. Check the flavour of the filling and add more sweetner if required.
      • In a small bowl sprinkle the gelatine over 3 Tablespoons of water and allow to sit for 3 minutes to set. Fill a larger bowl with hot water and place the gelatine bowl over the water and dissolve (alternatively do this in a small saucepan over a low heat)..
      • Add the dissolved gelatine mixture into the cream and blend until combined.
      • Pour the cream into the set biscuit base and place on the fridge for 4-6 hours or until set (over night is ok). Once set remove from the tin and place on a serving tray.
      • If desired, top with Gingerbread Caramel Sauce, Whipped Coconut Cream and cookie crumbs. This Gingerbread Cheesecake must be stored in the fridge.


      I like to use Healthy Tiny Teddies as the biscuit base but any cookies can be used.
      This recipe can be made Vegan friendly by omitting Gelatine in place of a vegan friendly stabiliser or making the cheese cakes as individual serves (eg in small glasses).
      Adapted from Taste Mag