Raw Vegan Ginger and Turmeric Cheesecakes

By Chef:  Chris Anca
Posted: October 22, 2015


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Turmeric is a powerful and safe anti-inflammatory with a wonderful warm-bitter flavor. It helps nourish and heal the body from the inside out and can work wonders to alleviate muscle soreness after exercising, reduce inflammation in the body, and even help heal sore gums. A medicinal punch of turmeric combines with fresh, spicy ginger to form one magical dessert combination in these pretty (nourishing) cheesecakes. Enjoy!


  • 100g almonds
  • 90g dates
  • 250g raw cashews
  • 20g softened coconut butter
  • 50g melted coconut oil
  • 10g fresh ginger
  • 10g fresh turmeric
  • 30g lemon juice
  • 75g maple syrup
  • 1 cup water
  • 50g dates
  • 15g melted coconut oil
  • 8g fresh ginger
  • 1/2 cup water


  1. Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
  2. Press the mix into your mini cheesecake molds. You can also make one larger cake.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon the caramel on top of the cheesecakes when ready to serve. I then topped mine with an almond & inca berry crumble.


* Notes. 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.