Creamy Cranberry Orange Cheesecake (vegan, gf)
Equipment
- Blender
- 1 spring form pan
Ingredients
Graham Cracker Crust:
- 1 package Toasted pecan almond flour cookies Simple Mills brand, linked above
- 1/2 cup vegan butter, melted
- 1/4 cup fine almond flour
Cheesecake Filling:
- 3 8 oz. plain cream cheese packages, dairy free I used Kite Hill brand for this
- 1/2 cup plain vegan yogurt I used Kite Hill and Culina brands for this
- 1/2 cup coconut cream
- 1/2 cup + 3 tbs maple syrup
- 2 tbsp coconut sugar
- 1 tsp arrowroot starch also known as arrowroot flour
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 orange, zested
Cranberry Sauce Puree
- 1 1/4 cup cranberry sauce find my easy homemade cranberry sauce linked above
- 1/4 cup maple syrup
Instructions
- Start by making your cranberry sauce puree. Combining cranberry sauce with maple syrup to a personal blender and blend until smooth and set aside. *You can find my easy homemade cranberry sauce recipe linked above*
- To a food processor, add in cookies and almond flour and pulse until it becomes very fine crumbs.
- Transfer to a bowl and add in melted vegan butter and mix together until well combined.
- Place crust mixture into a springform pan lined with parchment paper (it should come with parchment paper pieces) use your hands to press down until the crust is formed evenly on the bottom of the pan and set aside.
- Preheat oven to 350F.
- To a blender, add all the cheesecake filling ingredients and blend until very smooth. You can stop as you go to check the consistency and use a spoon to push down ingredients (with machine off) if needed to make sure the filling is smooth and not lumpy.
- Pour the filling mixture onto the crust of the springform pan.
- Bake for 45 minutes and remove from the oven to cool.
- Once cooled, top with a cranberry sauce purée and place into the fridge to chill for several hours or overnight before serving.