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!
Equipment
- 1 Food Processor
- 1 cheesecake spring pan
- 1 small sauce pan
Ingredients
Crust
- 1/4 cup melted coconut oil
- 2 1/2 cups gluten/grain free cookies
Orange Cheesecake Layer
- 1 8oz container of dairy free cream cheese(room temp)
- 1 1/2 cups raw cashews(soaked in hot water for an hour)
- 1 packet Simply Delish orange jello mix
- 1/4 cup canned coconut cream(room temp)
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup or powdered monk fruit
- Zest of 1 orange
- Natural orange food coloring
Cranberry Sauce Topping
- 2 cups fresh or frozen cranberries
- 2/3 cup filtered water
- Juice and zest of 2 small oranges
- 1/2 cup coconut sugar or maple syrup
- 1 tsp cinnamon
Instructions
- 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.
- 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.
- 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!
Notes
Store in the fridge for up to a week or in the freezer for a couple months.