Cranberry Cheesecake
If there’s one dessert I could enjoy all year round, it’s definitely a good cheesecake! Since I started staying away from dairy due to food sensitivities, I decided to try to perfect my own gluten and dairy free cheesecake recipes! This cranberry cheesecake definitely doesn’t disappoint, and is the perfect dessert to share around the holidays. It has a fun sweet tangy flavor and such a rich creamy texture that just melts in your mouth. If you enjoy all things cranberry, then you will definitely enjoy this recipe!
Why you will love this recipe
- It’s so smooth and creamy and the flavor is sweet yet slightly tangy from the cranberries.
- It’s gluten, dairy, and refined sugar free but full of delicious flavor!
- This cheesecake requires no baking so no need to take up space in the oven.
- This cheesecake can be made ahead of time before a holiday get together and stored in the freezer.
- If you’re looking for a beautiful and festive dessert to share with friends and family, this recipe definitely checks those boxes!
What you will need
Raw Cashews – We will be soaking raw cashews in hot water for a while to soften them. They will need to be drained and patted dry before blending them. This make a great creamy texture for the cheesecake.
DF Cream Cheese – My favorite brand to use is Kite Hill Foods.
Cranberry Sauce – You can use a store bought kind or make my delicious Orange Cranberry Sauce recipe that is refined sugar free!
Coconut Cream – Make sure to use the full fat coconut cream from the can like this one.
Powdered Monk Fruit – You can use either powdered monk fruit or maple syrup instead to sweeten the cheesecake.
Coconut Oil – This will help the cheesecake stay more firm in the fridge.
Vanilla Extract – This adds a nice sweet flavor note to the cheesecake.
GF/ Grain Free Cookies – The cookie crust is goes so well with the cranberry flavor! I like to use the toasted pecan cookies by Simple Mills.
Natural Pink Food Coloring – This is optional but adds a beautiful color pop to the cheesecake.
Garnishes – To make this cheesecake extra beautiful and festive, add some fresh cranberries(I use sugared cranberries) and some fresh rosemary swigs.
How to make the cranberry cheesecake
First, in a food processor, add the cookies and process until a crumb consistency forms. Pour into a bowl and mix with 2 tbsp melted coconut oil. Then in a cheesecake spring pan or mold lined with parchment paper, press the cookie crumb down evenly to make the crust.
Next, In a blender, add the cashews, coconut cream, and remaining melted coconut oil and blend on high for a couple minutes until smooth. Add in the cream cheese, 2/3 cup of the cranberry sauce, vanilla extract, pink food coloring, and powdered monk fruit or maple syrup, then blend until smooth and creamy.
Add the remaining cup of cranberry sauce to a small food processor and puree until a smooth consistency. Pour about half of the cheesecake mixture into the spring pan and then add the cranberry sauce puree and swirl around. Top with the remaining cheesecake mixture. Place cheesecake in the freezer for 2-3 hours to set.
Take the cheesecake out of the freezer and carefully take out of the spring pan. Let it thaw in the fridge for 30 minutes. When ready to serve, top with fresh cranberries and rosemary swigs to garnish and then cut into slices.
Other recipes you will enjoy
Cranberry Cheesecake
Equipment
- 1 food processor/blender
- 1 cheesecake spring pan
- Parchment paper
Ingredients
- 2 cups raw cashews(soaked in hot water for 30 minutes then drained)
- 8 oz dairy free cream cheese(room temp)
- 1/3 cup coconut cream
- 1 1/2 cups cranberry sauce
- 1/4 cup melted coconut oil
- 2/3 cup powdered monk fruit or maple syrup
- 1 tsp vanilla extract
- Natural pink or red food coloring(optional)
For the crust
- 2 cups gf/grain free cookies
- 2 tbsp melted coconut oil
Toppings
- Fresh cranberries
- Fresh rosemary
Instructions
- In a food processor, add the cookies and process until a crumb consistency forms. Pour into a bowl and mix with 2 tbsp melted coconut oil.
- In a cheesecake spring pan or mold lined with parchment paper, press the cookie crumb down evenly to make the crust.
- In a blender, add the cashews, coconut cream, and remaining melted coconut oil. Blend on high for a couple minutes until smooth.
- Add in the cream cheese, 2/3 cup of the cranberry sauce, vanilla extract, pink food coloring, and powdered monk fruit or maple syrup, then blend until smooth and creamy.
- Add the remaining cup of cranberry sauce to a small food processor and puree until a smooth consistency.
- Add about half of the cheesecake mixture into the spring pan and then add the cranberry sauce puree and swirl around. Top with the remaining cheesecake mixture.
- Place cheesecake in the freezer for 2-3 hours to set.
- Take the cheesecake out of the freezer and carefully take out of the spring pan. Let it thaw in the fridge for 30 minutes.
- When ready to serve, top with fresh cranberries and rosemary swigs to garnish and then cut into slices.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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