Plant-Based Cranberry Cheesecake Cups are a fun and festive holiday dessert. Make as cups or as one large cheesecake for a delicious and healthy treat.
Cranberries of some sort are a traditional Thanksgiving side dish... we all know that. I'm breaking tradition this year and making them the star of the show as a tasty and decadent dessert.
It's sometimes hard to make plant-based cheesecake taste like the 'real thing'. But the tang from the cranberries adds tartness to these cheesecakes and helps them feel more like traditional cheesecake.
These little cups are still plenty decadent though. Made with cashews, they've got a rich flavor and dense texture. A high fat content means that there will be lots of flavor. Perfect to please picky eaters or those skeptical that a plant-based diet can be delicious. This lil gems are sure to delight!
The crust is simple with only a few ingredients that blend together for a sweet, but neutral base.
Step 1. Soak the cashews in hot water for at least 30 minutes. This gets them soft so they can be processed into a smooth, creamy cheesecake filling.
Step 2. Make the crust. Pulse all the crust ingredients together in a food processor until combined. The mixture should stick together when pinched. Press into cups of a muffin tin or cake pan. I used a regular sized muffin tin for individually-portioned cheesecakes, but you can use a cake pan for one large cheesecake or a mini muffin tin for bite-sized treats.
Step 3. Make the cranberry cheesecake filling. Add all the filling ingredients to the food processor and process until the mixture is smooth and silky (this will take a couple minutes). Scoop a couple tablespoons of the mixture into each muffin cup, or pour the entire mixture into your cake pan.
Step 4. Place the muffin tin/cake pan in the freezer for at least two hours to let the cheesecake freeze completely. When ready to eat, use a knife to remove the cheesecake cups from the tin. Let thaw for a couple minutes before eating. Store in the freezer. Enjoy!
Preparation: These Plant-Based Cranberry Cheesecakes are the perfect make-ahead dessert. You can perform all the steps above days, weeks, or months in advance. When ready to serve, simply remove the cheesecakes from the freezer and allow them to defrost for 5-10 minutes (depending on the size).
Storage: These cheesecakes must be kept frozen. If left in the fridge for longer than an hour they will melt and lose their shape. For best results keep the cheesecake in the freezer until you are ready to eat it and freeze any leftovers immediately.
Thank you God for this healthy dessert that we get to enjoy. Let us always remember to be grateful for the gifts You give us. Amen.
Looking for plant-based Thanksgiving/Christmas desserts? Here are some of my favorites:
Want more cheesecake? Check out my Peanut Butter Layered Cheesecake and my Raspberry Espresso Cheesecake.
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Plant-Based Cranberry Cheesecake Cups are a fun and festive holiday dessert. Make as cups or as one large cheesecake for a delicious and healthy treat.
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