My favourite thing about the holidays is how everyone comes together to prepare meals. In my family the days often revolve around food. I love this because not only do we all spend time together around the table, but we also spend time together preparing each meal. When everyone is crammed into one kitchen trying to get their part of the meal made, it is often the best times of the holidays. Through all the “scurreling”, the spilt ingredients and burnt pots, it is often this time that we share the most, have the best laughs and have genuine “family time”.
Two of my favourite things to include in every holiday menu, is cheesecake and cranberries. Cheesecake, well because it’s cheesecake and who doesn’t love cheesecake? And cranberries, because they bring such a wonderful natural festive feeling. This absolutely gorgeous Vegan Cranberry Cheesecake is literally a miracle. It seems a little impossible that a cheesecake could contain no cheese, but it doesn’t and it is scrumptiously delicious. It has a similar texture to normal cheesecake and the cranberries on top just rounds it off with a delicious tangy sweetness.
I am very excited to share this recipe because not only is it beautiful, but is so darn delicious. It is perfect for a Christmas dessert and will look absolutely gorgeous on your Christmas table.
To make the Vegan Cranberry Cheesecake isn’t difficult, but it does take a bit of time and it does involve quite a few steps. The parts that take the longest are the soaking bits. In order to make the crust you need to soak the dates for at least 20min and in order to make the filling you need to soak the cashew nuts for about an hour.
To make the crust, simply soak the dates in some water for 20min and then strain them. Then add the dates and the pecan nuts to your food processor (I used my NutriBullet) and blend until smooth. You will need to stop and scrape down the sides every now and then. Then line your pan (round or long pan) with parchment paper and scoop in the date mixture. Flatten the mixture with a spatula so that it is nice and even. Place your pan in the freezer while you make the filling.
For the filling, simply add all the filling ingredients into your NutriBullet or any other blender and blend until completely smooth. Then pour the filling over the frozen crust and return the pan to the freezer. Freeze the cheesecake overnight. When completely frozen remove the cheesecake from the pan and place on a plate. Then smear on a little Cranberry Jam (I used my own homemade recipe, but store bought will do ALMOST as well) and top with tons of fresh or frozen cranberries. You can then serve the Vegan Cranberry Cheesecake immediately or leave it in the fridge until ready to serve.
*Adapted from The Minimalist Baker
Other Vegan Recipes: