Imagine a dessert so creamy, so decadent, and yet completely dairy-free and no-bake - sounds too good to be true? Prepare to have your taste buds revolutionized by this show-stopping vegan cranberry cheesecake that proves healthy eating doesn't mean sacrificing flavor or texture. With its luxurious cashew-based filling and gorgeous cranberry swirls, this dessert is not just a treat, it's an experience that will make you forget it's completely plant-based!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: desser
Serves: 8 servings
Ingredients
- 1 1/2 cups cashews (soaked)
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 cup cranberry sauce
- 1 cup almond flour
- 1/4 cup coconut oil (melted)
Instructions
- Begin by soaking raw cashews in hot water for at least 2 hours or overnight to soften them completely. This will help create a smooth, creamy cheesecake filling.
- Drain and rinse the soaked cashews thoroughly under cold water to remove any excess starch.
- For the crust, mix almond flour and melted coconut oil in a bowl until it forms a crumbly, slightly sticky texture that holds together when pressed.
- Press the almond flour mixture firmly into the bottom of a 9-inch springform pan or removable-bottom cake pan, creating an even, compact base. Refrigerate the crust while preparing the filling.
- In a high-powered blender, combine the softened cashews, coconut cream, maple syrup, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain.
- Pour about two-thirds of the cashew cream mixture over the chilled crust, spreading it evenly.
- Swirl the cranberry sauce into the cashew cream layer, creating a beautiful marbled effect using a knife or skewer.
- Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, to allow it to set completely and develop its flavors.
- Before serving, remove the cheesecake from the springform pan and let it sit at room temperature for 10-15 minutes to soften slightly.
- Garnish with fresh cranberries, a drizzle of cranberry sauce, or a sprinkle of lemon zest if desired. Slice and serve chilled.
Tips
- Cashew Soaking is Crucial: Always soak your cashews thoroughly to ensure a ultra-smooth, creamy filling. The longer they soak, the more silky your cheesecake will be.
- Blender Power Matters: Use a high-powered blender to achieve that perfectly smooth consistency. Regular blenders might leave tiny cashew chunks.
- Chill for Success: Patience is key! Allow the cheesecake to set completely in the refrigerator for at least 4-6 hours, preferably overnight.
- Room Temperature Serving: Let the cheesecake sit at room temperature for 10-15 minutes before serving to soften slightly and enhance flavor.
- Get Creative with Garnishes: Fresh cranberries, a drizzle of extra sauce, or a sprinkle of lemon zest can elevate the presentation and add extra flavor dimensions.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 10g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 0mg
