Cranberry No Bake Cheesecake
Servings: 1 8-inch round cheesecake
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
Crust Ingredients:
- 1 bag (7.5 oz) vegan graham crackers or oatmeal cookies
- 3 tablespoons refined coconut oil
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Dash sea salt
- 2 containers GO Veggie Dairy Free Classic Plain Cream Cheese
- 1/3 cup organic powdered sugar
- 1 tablespoon refined coconut oil
- 2 teaspoons lemon juice, plus zest of ½ lemon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup cranberry preserves, plus 1 tablespoon water
- 2 tablespoons dried cranberries
INSTRUCTIONS
- For crust, place graham crackers or oatmeal cookies, coconut oil, cinnamon, vanilla extract and sea salt in a food processor and pulse until uniform and well ground.
- Spray 8-inch pan (with removable bottom) with and press crust into base and edges. Refrigerate to firm up crust, about 30 minutes – 1 hour.
- For filling, add cream cheese, powdered sugar, coconut oil, lemon juice, lemon zest, sea salt, and vanilla extract to standing mixer with whisk attachment. Whisk until mixture is uniform and creamy. Evenly spread filling into crust and refrigerate for 1-3 hours to firm up.
- In a small bowl, whisk cranberry preserves with water and add cried cranberries. Whisk. Top cheesecake with this mixture when serving.
- Recipe by: Heather Goldberg and Jenny Engel, Spork Foods
