Cranberry Cheesecake Recipe

Graham cracker crumbs: These form the base of the cheesecake crust, providing a sweet and slightly crunchy foundation.

Coconut oil: Used to bind the graham cracker crumbs together, adding a subtle coconut flavor.

Cashews: Soaked overnight to soften, they create a creamy and smooth filling when blended.

Coconut cream: Adds richness and a velvety texture to the cheesecake filling.

Maple syrup: A natural sweetener used in both the filling and the cranberry sauce.

Lemon juice: Provides a tangy contrast to the sweetness of the filling.

Vanilla extract: Enhances the overall flavor of the cheesecake.

Cranberries: Fresh or frozen, they are cooked into a sauce that tops the cheesecake, adding a tart and vibrant finish.

Water: Used to help cook the cranberries into a sauce.

When blending the cashews for the filling, make sure they are thoroughly soaked and drained. This will ensure a smoother and creamier texture. If your blender is struggling, you can add a small amount of coconut cream to help it along. For the cranberry sauce, keep an eye on the heat to prevent it from burning; a gentle simmer is ideal to allow the cranberries to burst and release their natural pectin, which helps thicken the sauce.

• graham cracker crumbs - Substitute with digestive biscuits: Digestive biscuits provide a similar texture and flavor to graham cracker crumbs.

• coconut oil - Substitute with vegan butter: Vegan butter can provide a similar binding effect and richness as coconut oil.

• cashews - Substitute with macadamia nuts: Macadamia nuts can offer a creamy texture similar to soaked cashews.

• coconut cream - Substitute with silken tofu: Silken tofu can provide a creamy consistency and is a good source of protein.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency to maple syrup.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor to lemon juice.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to vanilla.

• cranberries - Substitute with raspberries: Raspberries offer a similar tartness and can be used fresh or frozen.

• maple syrup - Substitute with date syrup: Date syrup provides a similar sweetness and is a natural sweetener.

• water - Substitute with orange juice: Orange juice can add a hint of citrus flavor while providing the necessary liquid.

• To keep your cranberry cheesecake fresh and delightful, store it in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight container to prevent it from absorbing any unwanted fridge odors. It will stay fresh for up to 5 days.

• If you plan to enjoy your cheesecake over a longer period, freezing is a fantastic option. First, let the cheesecake chill in the fridge for at least 4 hours to set properly. Once set, wrap the entire cheesecake or individual slices tightly in plastic wrap. For an extra layer of protection, wrap it again in aluminum foil or place it in a freezer-safe container.

• When you're ready to indulge in your frozen cranberry cheesecake, transfer it from the freezer to the refrigerator. Allow it to thaw slowly overnight. This gradual thawing process helps maintain the creamy texture of the cashew filling and the integrity of the graham cracker crust.

• If you're in a hurry and need to thaw the cheesecake quickly, you can leave it at room temperature for about 1-2 hours. However, be cautious not to leave it out for too long to avoid any texture changes or spoilage.

• For best results, avoid refreezing the cheesecake once it has been thawed. This can affect the texture and flavor of the coconut cream and cranberry sauce layers.

• To serve, slice the cheesecake with a sharp knife that has been dipped in hot water and wiped dry. This ensures clean, smooth cuts, showcasing the beautiful layers of your vegan dessert.

• Enjoy your cranberry cheesecake with a garnish of fresh cranberries or a drizzle of extra maple syrup for an added touch of elegance and flavor.

• For a quick and easy method, slice a piece of cranberry cheesecake and let it sit at room temperature for about 15-20 minutes. This will take the chill off and bring out the flavors without altering the texture.

• If you prefer a slightly warm cheesecake, preheat your oven to 275°F (135°C). Place the cheesecake slice on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes. This gentle warming will soften the cashew filling without making it too runny.

• For those who enjoy a more chilled experience, you can also re-chill the cheesecake in the freezer for about 15 minutes before serving. This will firm up the coconut cream filling and give a refreshing bite.

• If you're in a hurry, use the microwave. Place a slice of cranberry cheesecake on a microwave-safe plate and heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the coconut oil in the crust too soft.

• To maintain the integrity of the cranberry sauce, you can reheat it separately. Warm the sauce in a small saucepan over low heat until it reaches your desired temperature, then pour it over the chilled or slightly warmed cheesecake slice.

• Oven: Preheat and bake the crust to give it a firm texture.

• Springform pan: Provides a removable bottom for easy release of the cheesecake.

• Mixing bowl: Combine graham cracker crumbs and melted coconut oil.

• Blender: Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.

• Saucepan: Cook cranberries, maple syrup, and water until the cranberries burst and the sauce thickens.

• Spatula: Smooth the cheesecake filling over the crust and spread the cranberry sauce.

• Measuring cups: Measure out the ingredients accurately.

• Measuring spoons: Measure smaller quantities like vanilla extract.

• Refrigerator: Chill the cheesecake for at least 4 hours to set.

• Knife: Cut the cheesecake into slices for serving.

Prepare ingredients ahead: Soak cashews overnight and measure out all ingredients in advance to streamline the process.

Use a food processor: Blend the crust mixture and filling quickly and efficiently with a food processor.

Quick chill: Place the cheesecake in the freezer for the first hour to speed up the chilling process before transferring it to the fridge.

Pre-make cranberry sauce: Cook the cranberry sauce a day ahead and store it in the fridge to save time on the day of assembly.