No-Bake Vegan Cheesecake with a Cranberry Raspberry Center

This no-bake vegan cheesecake recipe has a delicious cranberry raspberry center, and is perfect for the holiday season and beyond. It’s easy to whip together and has the creaminess you love in cheesecake, without all the cream cheese. 

Why you’ll love this no-bake vegan cheesecake:

• Easy & Quick: It’s easy-to-make and can be made in 30 minutes
• Plant-Based: It’s vegan! All the creaminess you love without the “real” cheese
• Seasonally Appropriate: It’s perfect for the holiday season with the cranberries 
• OMG Yum: It’s so dang delicious!!!!!!! Like seriously, so good

Ingredient Notes:

Vegan Cheesecake Filling: Okay, the star of this cheesecake is definitely the cranberry raspberry center. It is so delicious and adds that pop of flavor to the creamy cheesecake base. It’s also made with Patience Fruit & Co. frozen cranberries. I’ve used their cranberries for several recipes before (I’ll link at the end of this blog post), and they are so dang delicious. Also perfect for this time of year.

Cranberries: Patience Fruit & Co. practices organic farming, meaning they don’t use genetically modified ingredients, or chemical artificial fertilizers or pesticides while growing. Cranberries themselves are so healthy for you, with polyphenols, a micronutrient that is packed with antioxidants. This antioxidant has a ton of health benefits like: 

• Can help lower blood sugar levels
• Great for your heart
• Can help prevent blood clots
• Promote healthy digestion 
• Great for brain function 

Combine these powerful tart berries with the sweetness of raspberries, and you have the perfect combination for a no-bake vegan cheesecake filling. Voila!

Looking for more holiday recipes? Check out these 35 vegan Christmas recipes I’ve compiled.

How do you make vegan cheesecake?

I bet you never thought you could make a cheesecake in only 30 minutes let alone VEGAN cheesecake! Yep, it’s that easy. Here’s how you put this yummy vegan dessert together:

1. Grease a 9-inch springform pan and set aside
2. To a large bowl, combine the graham crackers, melted vegan butter and brown sugar. Transfer the mixture to the pan and flatten till packed and tight.  Place in the fridge while you make the rest of the components
3. To a medium-sized pot, add the cranberries, raspberries, sugar and orange juice.  Cook on medium-low heat for around 15-20 minutes or until the berries have burst and the consistency it jam-like
4. To a high-speed blender, add the cashews and water.  Blend for 1 minute or until smooth and creamy. Transfer mixture to a large mixing bowl.  Mix in the icing sugar and vanilla till well combined.  Fold in the whipped cream
5. Once the cranberry filling is ready, set aside and cool
6. Remove the tin from the fridge and layer with the cranberry filling. Use a spoon to flatten everything
7. Pour the cashew mixture over the cranberry filling and flatten
8. Chill in the fridge for at least 4 hours or overnight before enjoying
9. Eat it all up!

Expert Tips & FAQ: 

Sweetening: If you are using sweetened orange juice, less just add a bit less brown sugar to the cranberry filling mixture.

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Soaking Cashews: You can soak the cashews in warm water for 30 minutes or in cold water for 4 hours or overnight. This will help get that creamy, lush consistency.

Other cranberry recipes to try:

• Cranberry Pecan Coffee Cake
• Vegan Cheeseball with Cranberries, Thyme & Walnuts
• Vegan Meatballs with Cranberry Sauce
• Cranberry Cheese Tarts
• One Bowl White & Dark Chocolate Chip Cranberry Cookies

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No-Bake Vegan Cheesecake with a Cranberry Raspberry Center

5 from 1 vote

This vegan cheesecake recipe has a delicious cranberry raspberry center, and is perfect for the holiday season and beyond.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Vegan Desserts

Cuisine Baked Goods

Servings 8 -10

Calories 557 kcal

Ingredients

  

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For the crust:

• 1 1/2 cups crushed graham crackers
• 1/2 cup vegan butter melted
• 1/4 cup of brown sugar

For the cranberry/raspberry filling:

• 2 large cups of frozen Organic Patience Fruit and Co. Cranberries
• 1 cup of raspberries
• 1/4 cup brown sugar
• 1/3 cup orange juice fresh is preferred *

For the cheesecake:

• 3 cups raw cashews
• 1 1/2 cups water
• 1 cup powdered sugar
• 2 cups vegan whipped cream
• 1 tbsp. vanilla
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Instructions

 

• Grease a 9-inch springform pan and set aside.
• To a large bowl, combine the graham crackers, melted vegan butter and brown sugar. Transfer the mixture to the pan and flatten till packed and tight.  Place in the fridge while you make the rest of the components.
• To a medium-sized pot, add the cranberries, raspberries, sugar and orange juice.  Cook on medium-low heat for around 15-20 minutes or until the berries have burst and the consistency it jam-like.
• To a high-speed blender, add the cashews and water.  Blend for 1 minute or until smooth and creamy. Transfer mixture to a large mixing bowl.  Mix in the icing sugar and vanilla till well combined.  Fold in the whipped cream.
• Once the cranberry filling is ready, set aside and cool.
• Remove the tin from the fridge and layer with the cranberry filling.  Use a spoon to flatten everything.
• Pour the cashew mixture over the cranberry filling and flatten.
• Chill in the freezer for at least 4 hours or overnight before enjoying.

Notes

If you are using sweetened orange juice, less just add a bit less brown sugar to the cranberry filling mixture.

You can soak the cashews in warm water for 30 minutes or in cold water for 4 hours or overnight.  This will help get that creamy, lush consistency.

Nutrition

Serving: 10 | Calories: 557kcal | Carbohydrates: 74.8g | Protein: 9.2g | Fat: 32.6g | Saturated Fat: 7.9g | Polyunsaturated Fat: 17g | Cholesterol: 0.4mg | Sodium: 249mg | Fiber: 4g | Sugar: 52.8g

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