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White Chocolate Cranberry Cheesecake

The Holidays aren’t complete without this gorgeous White Chocolate Cranberry Cheesecake with my Gingerbread Graham Crust.

The Holidays aren’t complete without this gorgeous White Chocolate Cranberry Cheesecake with my Gingerbread Graham Crust. This cheesecake would be the perfect addition to your holiday party as it has the exact amount of WOW factor you want to impress all the loved ones in your life. This cheesecake may look labour intensive but it is SO easy to make. The sugary cranberries with rosemary on top is totally optional but seeing that it is the holidays, any little adornment adds that festive touch! See recipe below!!

I’ve teamed up with @drinknatura to bring you this showstopper of a dessert that will have your whole family (vegan or not) oooing and ahhhing all over the place. I used @drinknatura Organic Unsweetened Soy Beverage (also make a fabulous foam for cappuccinos and matcha lattes) to create the smoothest texture for the filling. This proudly Canadian brand offers rice, soy, oat and almond beverages in so many different flavours.

Making the cranberries is super easy.  In a small pot heat 1/2 cup water and 1/2 cup white sugar.  Stir the sugar until it dissolves and bring to a boil. Reduce the heat to a simmer for 3 minutes.  Add 3 cups of fresh cranberries and gently toss to coat stirring for 1 minute.  Use a slotted spoon to remove cranberries  and place on parchment paper to dry for 1 hour.  Place 1/2-1c sugar in a small bowl and roll cranberries until completely coated. Place back on a clean piece of parchment paper until ready to use.

slice of pink vegan cheesecake

White Chocolate Cranberry Cheesecake

Teri-Ann Carty
The Holidays aren’t complete without this gorgeous White Chocolate Cranberry Cheesecake with my Gingerbread Graham Crust.
Prep Time 12 hours
Cook Time 4 hours
Course Desserts & Sweets
Servings 10


  • 8 inch springform pan
  • oven
  • freezer



  • 300 gr graham wafer cracker crumbs
  • 1 tbsp sugar of choice
  • 1 tsp gingerbread spice
  • pinch of sea salt
  • 5 tbsp vegan butter (melted)


  • 2 cups raw cashews (soaked overnight)
  • ½ cup vegan yogurt
  • 1 tsp vanilla
  • ¼ cup lemon juice (freshly squeezed)
  • ¼ cup melted coconut oil (cooled to room temperature)
  • ¼ cup maple syrup (room temperature)
  • ½ cup vegan white chocolate chips (melted and cooled)
  • ¼ cup Unsweetened Soy Beverage (@drinknatura)
  • pinch of salt
  • 1 cup frozen cranberries de-thawed
  • 1 tbsp maple syrup



  • Preheat the oven to 350d. Spray an 8'' springform pan with nonstick coconut spray and set aside. Mix crust ingredients in a medium size bowl and then stir in melted butter. Mix thoroughly. Firmly press the mixture into the bottom and up the sides of the springform pan using a measuring cup. Bake for 10 minutes in a preheated oven. Set aside to cool completely while you prepare the filling.


  • 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 filling onto the prepared crust. Tap several times to release air bubbles. Place in the freezer to set for 30 minutes-1 hour. Meanwhile add cranberries and maple syrup into the remaining filling 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. Gently remove springform from the cheesecake and place onto a serving stand. Use an offset spatula to smooth out any rough edges from separation.
  • Decorate with candied cranberries and anything else you choose!
  • Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.
Keyword baked, cheesecake, cranberry, dairy free, gluten free, no bake, plant based, raw, vegan, vegan cheesecake, white chocolate

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