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Dairy-Free Cranberry Cheesecake Parfaits

Dairy-Free Cranberry Cheesecake Parfaits

Servings: 4
Servings 4 servings


  • 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)


  • 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