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White Chocolate Cranberry Cheesecake

Velvety White Chocolate Cranberry Cheesecake Delight

This vegan White Chocolate Cranberry Cheesecake is a no-bake delight that blends creamy white chocolate with tart cranberries, perfect for holiday gatherings.
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 1 cup Walnuts Substitute with pecans or sunflower seeds for a nut-free option.
  • 1 cup Almonds Swappable with any preferred nut or seed.
  • 1 cup Dates No direct substitutes; dried apricots can replace them if needed.
  • 1 cup Figs Substitute with additional dates or raisins if figs aren't available.
  • ½ cup Raisins Dried cranberries or cherries can be swapped.
  • 1 tablespoon Orange Zest Lemon zest works as an alternative.
  • 1 teaspoon Spices Cinnamon and nutmeg; adjust to taste or opt for pumpkin spice.
Cheesecake Layer Ingredients
  • 1 cup Cranberry Puree Use frozen cranberries without thawing.
  • 1 cup Coconut Cream Use whipped cashew cream for a nut-free alternative.
  • ¼ cup Sweetener (e.g., maple syrup) Adjust sweetness to taste; agave syrup is an option.

Equipment

  • food processor
  • Blender
  • Round cake pan
  • Mixing Bowl

Method
 

Crust Preparation
  1. Combine walnuts, almonds, dates, figs, raisins, orange zest, and spices in a food processor. Pulse until crumbly yet sticky.
  2. Pack the crust into the bottom of a round cake pan, smoothing it out with fingers or a spoon.
Cranberry Layer Preparation
  1. Blend cranberry puree and sweetener until smooth. Spread evenly over the prepared crust.
White Chocolate Layer Preparation
  1. Combine chilled coconut cream with melted vegan white chocolate, whisk until creamy. Pour over the cranberry layer.
Cranberry Swirl Preparation
  1. Drop spoonfuls of remaining cranberry puree over the white chocolate layer. Swirl with a skewer for a marbled effect.
Chilling
  1. Cover the cheesecake with plastic wrap or a lid and chill for at least 6 hours (preferably overnight).
Serving
  1. Remove the cheesecake from the pan, slice into wedges, and serve with coconut whip or crushed nuts on top for presentation.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 150mgFiber: 3gSugar: 15gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Feel free to experiment by swapping nuts or adding spices to create your unique twist on this cheesecake.

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