Cranberry Orange Cheesecake

This Cranberry Orange Cheesecake is a fun dessert to make for the holidays and is dairy, gluten, grain, and refined sugar free. It consists of a cookie crust, a smooth and zesty orange cheesecake layer and is topped with homemade cranberry sauce. The cranberry sauce pairs perfectly with the creamy zesty orange cheesecake and has a hint of cinnamon. This is the perfect holiday dessert to make for friends and family that will surely have them impressed!

What you will need

For the crust

Gluten/Grain Free Cookies – I like to use the crunchy toasted pecans by Simple Mills.

Coconut Oil – This helps bind the crust together when chilled.

For the orange cheesecake filling

Dairy Free Cream Cheese – I use a plain cream cheese by the brand Kite Hill. You can substitute with regular cream cheese if you eat dairy.

Raw Cashews – I also soak the cashews in hot water and then blend them. Raw cashews when blended make such a creamy substance that is perfect for a dairy free cheesecake alternative.

Coconut Cream – This makes the cheesecake consistency more creamy and firm when chilled.

Coconut Oil – This helps make the cheesecake firm when it is chilled. It’s also a great source of brain boosting fats and has anti-microbial properties.

Maple Syrup – You can also substitute this with honey or powdered monk fruit(for no sugar.) Make sure it’s at room temp.

Natural Orange Jello Mix – This really adds a nice orange tangy flavor to the cheesecake. I use a vegan sugar free jello mix by Simply Delish. (Use my code “SUPERFOODIE10” to get 10% off.)

Oranges – In this recipe we will use the juice and zest in the filling and some orange slices for topping.

Natural Orange Food Coloring – This adds more of an orange color pop which really makes the cheesecake beautiful. I use the Color Kitchen brand.

For the cranberry sauce

Fresh or frozen cranberries – I think fresh cranberries taste the best!

Juice and zest of 2 small oranges – This adds such an amazing flavor to the cranberry sauce.

Filtered water – This is what will make the cranberry sauce more smooth and thick when cooked.

Coconut sugar or maple syrup – I prefer coconut sugar, but you can also substitute with honey or monk fruit.

Cinnamon – This adds a touch of warming fall spice flavor.

How to make the cranberry orange cheesecake

First, In a food processor, blend up the cookies until a crumb consistency forms. Add the cookie crumbs to a bowl and mix in the 1/4 cup melted coconut oil. Press crust mixture into a small cheesecake pan and stick in the fridge.

Next, in a food processor, blend the soaked cashews, coconut oil, and coconut cream first. Process until smooth and creamy then add the rest of the cheesecake ingredients and incorporate well. Pour the mixture into the cheesecake pan and stick in the freezer for 2 hours.

While the cheesecake is setting, make your cranberry sauce in a small pan on the stove over medium heat. Add the cranberries, orange juice and zest, coconut sugar, cinnamon, and water to the pan. Bring to a boil and let simmer for about 25 mins or until it becomes thick. Let the cranberry sauce cool and chill completely before putting on top of your cheesecake. Add the cranberry sauce to a blender or food processor and puree.

Once the cheesecake is set, take out of the freezer and carefully take it out of the spring pan. Add the cranberry sauce on top of the cheesecake and spread out evenly on the top. Add some fresh cranberries and orange slices for garnishing. Serve the cheesecake and enjoy!

Other recipes you will enjoy

Mini Pumpkin Cheesecakes

Coconut Lime Cheesecake

Chocolate Strawberries N’ Cream Cups

Did you make this recipe?

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