top of page

ClemenGold & Cranberry Cheesecake with Gingerbread Crust

Makes: 8-12 slices

Prep time: 30 minutes (excludes time for soaking cashew nuts, 4 hours or overnight)

Baking time: 1 hour 10 minutes

A delicious baked vegan cheesecake - the perfect plant based treat for all celebrations!

Let’s bake ☺


Gingerbread crust

  • 1.5 cups gluten free flour

  • ½ cup almond flour

  • ½ cup coconut oil

  • ¼ cup coconut sugar

  • ¼ cup dried sulphur-free cranberries, finely chopped

  • 2 tsp homemade gingerbread spice mix

Gingerbread spice mix

  • 3 tbsp ground cinnamon

  • 2 tsp ground ginger

  • 1 tsp ground cloves

  • 1 tsp nutmeg

  • 1 tsp cardamom

Cheesecake filling

  • 2.5 cups raw unsalted cashews, soaked overnight or minimum 4 hours in hot water

  • 1.5 cups coconut cream

  • 1 cup coconut yoghurt

  • 4 tbsp freshly squeezed lemon juice

  • 3 tbsp tapioca flour

  • 2 tbsp pure maple syrup

  • 2 tbsp unrefined coconut oil

  • 3 tsp ClemenGold zest

  • 2 tsp vanilla extract

  • pinch of pink Himalayan salt

ClemenGold & cranberry sauce

  • 4 ClemenGolds, peeled and sliced into segments

  • ⅓ cup dried sulphur free cranberries

  • 2 cups filtered water

To serve:

Whole peeled ClemenGold with leaves

Ground coconut


  1. Preheat the oven to 175C.

  2. In a bowl, combine all the ingredients for the crust together and mix well. It should form a sticky mixture. If it’s too dry you can either add more coconut oil or a bit of filtered water. Oil a springform tin (23cm) and press the crust down. Make sure it’s evenly spread across the tin. Bake the crust for 20 minutes or until dry to the touch.

  3. While the crust bakes, add all the ingredients for the filling to a food processor or blender and blend until smooth and creamy. Remove the crust from the oven and allow it to cool.

  4. Pour the filling on top of the crust and bake for 45-50 minutes or until the edges look crispy and the centre is slightly firm to the touch.

  5. While the cheesecake bakes, make the sauce. Combine all the ingredients into a pot and cook on medium heat, once the mixture starts to simmer reduce to a lower heat and cook for 60 minutes. It will reduce until most of the liquid is out and you will have a thick jam-like texture of consistency, similar to a compote. Remove from heat and allow to cool. Once cooled, blend until smooth.

  6. Remove the cheesecake from the oven and allow to cool completely before removing from the springform tin. It is best to let the cheesecake cool for at least 6 hours or overnight.

  7. Once the cheesecake has cooled you can pour the sauce over and smooth it across the top of the cheesecake, top with the whole peeled ClemenGolds and leaves, and sprinkle with ground coconut. Enjoy!


Special thanks to food stylist and photographer, Samantha Lowe.


With love,




Hi, thanks for stopping by!

Welcome to my space of sharing all the deliciousness, all the growth, all the transformation and all the healing.

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
bottom of page