Cranberry Gingerbread Cheesecake (No Bake)
This no-bake cheesecake is the perfect holiday treat! Made with plant-based ingredients, it's both vegan and delicious. The gingerbread crust is the perfect base for the cheesecake filling, which is made with vegan cream cheese, fresh orange juice, and spices.
Ingredients
Jelly:
- 1 1/4 cup orange juice
- 2 tbsp orange zest
- 1 1/2 cup cranberries dried
- 3 tsp agar agar powder
Cookies:
- 2 tbsp flax seeds stir into 3 tbsp of water
- 1/4 cup coconut oil solid but soften
- 1/4 cup confectioners' sugar
- 1/2 cup maple syrup
- 3 tsp ginger ground
- 2 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1 tsp clove ground
- kosher salt
- 8 oz. oat flour
- 2 oz. almond flour
Crust:
- gingerbread cookies, crumbled
- 1/4 cup coconut oil
Cream:
- 1 1/3 cups cashew soaked
- 8 oz. whipped cream vegan
- 2 tbsp maple syrup
- 2 tbsp butter melted, vegan
- 1 1/2 tsp vanilla extract
- kosher salt
Sauce:
- 5 tbsp dates
- 1/4 cup applesauce unsweetened
- 1/4 cup water
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
For Garnish:
- orange supremes
- cranberries fresh or gooseberries
Instructions
Orange Cranberry Jelly:
- In a saucepan over medium-low heat, boil the orange juice, orange zest, and dried cranberries. Simmer for 8 minutes or until dried cranberries are soft.
- Transfer them into a blender and pulse until smooth; bring back them to the saucepan and boil them again.
- In a small mixing bowl, add the water and agar-agar. Mix them well until the agar-agar is dissolved; add them to the saucepan and boil for 2 minutes.
- Over the deep tray transfer the mixtures and refrigerate for 55 minutes or for 1 hour.
Gingerbread Cookies:
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- In a mixing bowl, add the water and flax seeds. Stir them until the flax seeds are dissolved.
- Using a hand mixer, beat until fluffy the coconut oil, confectioners' sugar, maple syrup, flax egg mixture, and all the spices in a mixing bowl.
- Mix the oat flour and almond flour until everything is incorporated; knead or mix until the dough forms.
- Using a rolling pin, roll the dough on prepared parchment paper; bake for 10 minutes. Allow them to cool.
Cheesecake Crust:
- In a food processor, add the cooled baked cookies and pulse until it becomes crumbled or sandy; add the coconut oil and mix until combined.
- In a springform, transfer the round dough then add the cookie crust and gently press; refrigerate for 25 minutes.
Cheesecake cream:
- In a hot water soak the cashews for 5 hours and 30 minutes; rinse and drain.
- Pulse until smooth the vegan whipped cream, maple syrup, vegan butter, vanilla extract, and kosher salt in a high-speed blender.
It's time to assemble!
- Remove from the fridge the cranberry orange jelly and cheesecake crust.
- Using a knife, cut the jelly into a disc of your preferred size; over the cheesecake crust, place the disc jelly into the center
- Spread the cheesecake cream over the jelly and refrigerate for at least 2-3 hours.
Caramel sauce:
- Using a blender, pulse until smooth the dates, applesauce, water, vanilla extract, and kosher salt. Transfer to a sealed jar and refrigerate.
Serve and enjoy!
- Carefully transfer the cooled cheesecake to the plate and drizzle with caramel sauce. Spread the sauce evenly using a spatula.
- Garnish with orange, fresh cranberries, or gooseberries. Refrigerate for 15 minutes before serving and enjoy!
Nutrition
Calories: 608kcalCarbohydrates: 67gProtein: 12gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 22mgSodium: 92mgPotassium: 543mgFiber: 6gSugar: 30gVitamin A: 300IUVitamin C: 24mgCalcium: 124mgIron: 3mg
Tried this recipe?Let us know how it was!