Dairy-Free Cranberry Cheesecake Parfaits
Servings: 4
Ingredients
- 1 cup fresh or frozen cranberries
- ⅓ cup maple syrup
- ⅓ cup water
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 container GO VEGGIE Vegan Classic Plain Cream Cheese Alternative
- ⅓ cup full fat coconut milk (from a 13.5 ounce can)
- ⅓ cup sugar
- 1 Tablespoon vanilla bean paste or vanilla extract
- 1 Tablespoon coconut oil, melted
- 2 graham crackers (4 squares), crushed
- 1 tablespoon dairy free butter
- 1 tablespoon dark chocolate chips (optional)
- candied orange peel, for garnish (optional)
Instructions
- In a medium saucepan set over medium-high heat, bring the cranberries, maple syrup, water, orange zest, cinnamon, and salt to a boil.
- Reduce heat and simmer until the cranberries pop open and the liquid thickens, 3-5 minutes.
- Remove from heat and let cool completely.
- Meanwhile, in a large mixing bowl, combine the cream cheese, coconut milk, sugar, vanilla, and coconut oil. Mix well to combine.
- In a small pan over medium heat, melt the butter.
- Remove from heat and add the chocolate chips, if using, and stir until melted.
- Add the graham cracker crumbs and mix well to ensure all of the crumbs are moistened.
- Divide the graham cracker mixture among four glasses or small jars (about 8 ounces each).
- Use the handle of a wooden spoon to press the crumbs together and form a crust.
- Cover with about ⅔ cup of the cheesecake filling, then top with the cranberry topping.
- Refrigerate at least 1 hour before serving. If desired, garnish with candied orange peel.Recipe by: Healthy Delicious