Vegan Christmas Cranberry-Chia Cheesecake

Vegan Christmas Cranberry-Chia Cheesecake

It’s starting to look a lot like Christmas! It’s winter and it has been a rough couple weeks for us. Our truck was hit in a hit and run accident. Luckily no one was harmed since we were upstairs sleeping. I awoke to being told about the damages. No one wants to hear that after just waking up. It was a major setback because the morning it happened we were going Christmas shopping for our boys and we even had planned to go grocery shopping. With little time to prepare I thought I would come up with something a little sweet for Christmas this year.

This definitley will be made every year for Christmas. I want to have a couple desserts for each holiday that my family anticipates. This cheesecake uses fresh Cranberries alongside chia seeds which takes it one step further to create a sweet yet tart jam. It’s the most amazing and festive cheesecake and one more thing to rave over- it’s vegan!

I have other Cheesecake Versions as well, Try my:

Vegan Strawberry-Chia Beetroot Cheesecake for Valentine’s

Vegan Carrot Cheesecake for Easter

Vegan Pumpkin Cheesecake for Thanksgiving 


To begin you need to prepare the cashews ahead of time. Cover and soak the cashews in water overnight.

When ready, soak your raisins in water for 45 minutes and set aside.

Add almonds to a blender and pulse until it’s ground into flour.

Once raisins are done soaking, drain and add to the blender, pulse until it sticks together almost like a ball shape and set aside.

Add the ground raisins, almond flour with the coconut milk and mix together to form a sticky nutty crust.

Transfer the nut crust into your pie pan of choice and press it down evenly to all sides. Put the pan in the freezer to firm up.

Next, add the cheesecake filling ingredients into a high speed blender, pulse until smooth and creamy.

Remove the crust from the freezer and top it with the cheesecake filling. Return the pan to the freezer, let it set 4 hours or longer.

Next, add your fresh cranberries into a small dish and using a fork crush them until they pop and let the juice out.

Add in the remaining ingredients {fresh cranberry sauce, coconut sugar, chia seeds, cinnamon, nutmeg and cloves}.

Transfer the cranberry-chia jam into a small pot on medium and cook to a low, simmering boil about 8-10 minutes.

Transfer the hot mixture into a glass container and let it cool just a bit before adding it to the freezer about 15 minutes. Then, add the cranberry-chia jam to the refrigerator until you’re ready to serve.

Once the cheesecake is set remove it from the freezer and place in the refrigerator until ready to serve. Remove about 10 minutes before serving and top with the cranberry-chia jam.

Print Recipe
Vegan Christmas Cranberry-Chia Cheesecake
A sweet yet tart Cranberry Cheesecake with no dairy. The perfect addition to your Christmas desserts!
Course Dessert
Prep Time 4 hours 30 minutes
Cook Time 8 minutes
Servings
Ingredients
For the Raisin/Nut Crust
For the Cheesecake Filling
For the Cranberry-Chia Jam
Course Dessert
Prep Time 4 hours 30 minutes
Cook Time 8 minutes
Servings
Ingredients
For the Raisin/Nut Crust
For the Cheesecake Filling
For the Cranberry-Chia Jam
Instructions
For the Nut-Raisin Crust
  1. Cover and soak the cashews in water overnight.
  2. When ready, soak your raisins in water for 45 minutes and set aside.
  3. Add almonds to a blender and pulse until it’s ground into flour.
  4. Once raisins are done soaking, drain and add to the blender, pulse until it sticks together almost like a ball shape and set aside.
  5. Add the ground raisins, almond flour with the coconut milk and mix together to form a sticky nutty crust.
  6. Transfer the nut crust into your pie pan of choice and press it down evenly to all sides. Put the pan in the freezer to firm up.
For the Cheesecake Filling
  1. Next, add the cheesecake filling ingredients into a high speed blender, pulse until smooth and creamy.
  2. Remove the crust from the freezer and top it with the cheesecake filling. Return the pan to the freezer, let it set 4 hours or longer.
For the cranberry-Chia jam
  1. Next, add your fresh cranberries into a small dish and using a fork crush them until they pop and let the juice out. Add in the remaining ingredients {fresh cranberry sauce, coconut sugar, chia seeds, cinnamon, nutmeg and cloves}.
  2. Transfer the cranberry-chia jam into a small pot on medium and cook to a low, simmering boil about 8-10 minutes.
  3. Transfer the hot mixture into a glass container and let it cool just a bit before adding it to the freezer about 15 minutes. Then, add the cranberry-chia jam to the refrigerator until you’re ready to serve.
  4. Once the cheesecake is set remove it from the freezer and place in the refrigerator until ready to serve. Remove about 10 minutes before serving and top with the cranberry-chia jam.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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