Vegan Christmas Cranberry-Chia Cheesecake
A sweet yet tart Cranberry Cheesecake with no dairy. The perfect addition to your Christmas desserts!
Servings Prep Time
12 4 hours 30 minutes
Cook Time
8minutes
Servings Prep Time
12 4 hours 30 minutes
Cook Time
8minutes
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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