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Cranberry Cheesecake

colorfulsuperfoodie
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!
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Prep Time 1 hour
Freeze time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 16

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

This cheesecake will be good stored in the fridge for up to 5 days or in the freezer for a couple months.
Keyword cheesecake, cranberry, Dairy free, healthier dessert recipes, holiday desserts, no bake, refined sugar-free