This no-bake vegan cheesecake recipe has a delicious cranberry raspberry center, and is perfect for the holiday season and beyond.
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
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.
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.
Keywords: recipe, cashew, cream, nut, free, vegan, easy