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slice of pink vegan cheesecake

White Chocolate Cranberry Cheesecake

The Holidays aren’t complete without this gorgeous White Chocolate Cranberry Cheesecake with my Gingerbread Graham Crust.
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Servings: 10 pieces
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 10 minutes
Freeze Time: 5 hours
Total Time: 5 hours 20 minutes

Equipment

  • 8 inch springform pan
  • oven
  • freezer

Ingredients

CRUST INGREDIENTS

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

FILLING INGREDIENTS

  • 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
US Customary - Metric

Instructions

CRUST INSTRUCTIONS

  • 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.

FILLING INSTRUCTIONS

  • 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.

Nutrition

Serving: 1piece | Calories: 455kcal | Carbohydrates: 47g | Protein: 8g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 570mg | Potassium: 302mg | Fiber: 2g | Sugar: 22g | Vitamin A: 301IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 3mg

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