Cranberry Cheesecake
This vegan Cranberry Cheesecake has all the fixings to be the perfect Holiday dessert to share with loved ones!
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 full fat coconut milk
- 1 tsp vanilla
- ¼ cup lemon juice (freshly squeezed)
- ¼ cup melted coconut oil
- ¼ cup maple syrup room temperature
- 1 cup frozen cranberries de-thawed
- 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.