Sweet pears are a perfect match for fruity, yet spicy ginger. Together they bring out the cinnamon-like flavors in this beautiful vegan Ginger Pear Cheesecake.
The cashew-based filling is creamy smooth, gingery, rich and light. It sits atop a perfectly thick gluten-free almond and oat-based crust and is decorated with perfectly caramelized pears.
Made with 100% natural ingredients, this cheesecake is an indulgent dessert that is completely guilt-free!
Did I mention that you don’t even have to bake the cheesecake?! That’s right, these cheesecake is RAW (besides the caramelized pears)! It’s incredibly easy to make. You don’t have to be skilled in the kitchen to get these gourmet results when it comes to this cheesecake!!
Ginger Pear Cheesecake (V/GF)
The sweet pears are a perfect match for the fruity, yet spicy ginger in this velvety smooth cheesecake.
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- 2 1/2 tbsp coconut sugar
- 5 tbsp coconut oil
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 3 1/2 cups raw cashews soaked in water for at least 6 hours
- 2/3 cup pure maple syrup
- 1/2 cup full-fat coconut milk
- 1/2 cup coconut oil
- 1/3 cup fresh lemon juice
- 3 tbsp fresh ginger finely grated
- 1 tsp ground cinnamon
- 1 medium-large pear (Anjou or Bartlett) cored and cut into 16 slices
- 3 tbsp vegan butter (I use Eartch Balance)
- 1/4 cup coconut sugar
- 1 tbsp filtered water
- 1 tbsp vanilla extract
- 1 tsp ground ginger
- pinch of salt
Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 6 hours). Drain and rinse.
Prepare the crust by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
Transfer the crust mixture to a 10-inch spring-form pan and press it into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.
Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.
Pour the cheesecake filling into the spring-form pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, about another hour.
Shortly before serving cheesecake, caramelize pears.
In a large skillet, melt vegan butter over medium-high. Add pears, one cut side down, and cook until browned, about 4-7 minutes. To avoid burning, occasionally check the pairs to see if they’re browning. Once they are, turn the pears to other cut side and cook until the new side is browned, another 4-7 minutes. Reduce heat and add sugar and water. Swirl pan to combine. Cook until sauce is slightly thickened, about 2 minutes. Add vanilla, ginger and pinch of salt. Gently swirl to combined and remove from heat.
Remove the outside mold from the spring-form pan and decorate cheesecake with pears. Drizzle leftover sauce from pears onto the cheesecake.
Cut into slices and enjoy!! Store leftovers covered in the refrigerator for up to a week You can also store the cheesecake (without the pear toppings) in the freezer for several months.