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Cranberry Cheesecake

This vegan Cranberry Cheesecake has all the fixings to be the perfect Holiday dessert to share with loved ones!

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One of my absolute favourite things to make is cheesecake. I find the recipe from start to finish rather meditative. The layers have a way of keeping me grounded. It also slows me down which is also a VERY good thing. My recipe is simple but also has a wow factor which is perfect for Christmas dinners. I will be honest, this cake was devoured by 3 of us in 2 days. It is easy to do, trust me but it also lasts in the fridge for up to 5 days if you can contemplate leaving it uneaten for that long. 

I have made this cheesecake with a variety of different fruits. Kiwi, blueberry, cherry, raspberry and now cranberry. The entire cake has 1/4 cup of maple syrup so it is refined sugar free. I also used a tablespoon of date sugar in the crust but depending on how sweet your granola of choice is you could omit that if you want!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Cranberry Cheesecake

This vegan Cranberry Cheesecake has all the fixings to be the perfect Holiday dessert to share with loved ones!
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Servings: 1 cake
Author: Teri-Ann Carty
Prep Time: 12 hours 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 16 hours 50 minutes

Equipment

  • 8 inch spring foam pan
  • oven
  • freezer
  • food processor or blender

Ingredients

CRUST INGREDIENTS

  • 1 cup rolled oats
  • 1 cup graham wafer cracker crumbs
  • 1 cup ground Rawcology Blueberry granola
  • 1 tbsp date sugar
  • pinch sea salt
  • ½ cup vegan butter melted

FILLING INGREDIENTS

  • 2 cups raw cashews soaked overnight
  • 1 can coconut milk full fat
  • 1 tsp vanilla
  • ¼ cup lemon juice freshly squeezed
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup room temperature
  • 1 cup cranberries de-thawed frozen
  • 1 tbsp maple syrup

Instructions

CRUST INSTRUCTIONS

  • Mix dry dry ingredients in a medium size bowl and then stir in melted butter and mix thoroughly.
  • Press the mixture into the bottom of a 8” spring form pan. Bake for 10 minutes in a preheated oven.

CHEESECAKE INSTRUCTIONS

  • Spray an 8” springform pan with nonstick coconut spray and set aside.
  • In a high speed blender add all filling ingredients up to cranberries. Blend until smooth. This should yield just over 4 cups of filling. Pour 2 1/2 cups of cream cheese filling onto the prepared crust. Tap several times to release air bubbles. Place in the freezer and set for 1 hour. Meanwhile add cranberries and maple syrup into the remaining cream cheese and blend until smooth again. Once the middle layer is set, pour the top layer onto it. Tap again and place back in the freezer until ready to serve.
  • Take out of the freezer and place in the fridge for approximately 4 hours before slicing. Use a hot knife to separate the cake from the springform pan. Use an offset spatula (or a knife) to smooth out any rough edges from separation.
  • Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.

Nutrition

Serving: 1cake | Calories: 4908kcal | Carbohydrates: 385g | Protein: 86g | Fat: 358g | Saturated Fat: 161g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 110g | Trans Fat: 0.5g | Sodium: 1446mg | Potassium: 3865mg | Fiber: 30g | Sugar: 135g | Vitamin A: 4379IU | Vitamin C: 43mg | Calcium: 500mg | Iron: 42mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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