Dessert/ RAW

Raw Cranberry Cheesecake Delight

This is the last of my Aunt’s recipes from Thanksgiving dinner, a beautiful Raw Vegan Cranberry Cheesecake!!  What flavor for this holiday? And what better way to end your meal than with something so incredible tasting and super healthy for you too!  Everything in this is made out of wholesome ingredients, so I think you are going to love it.  In fact, if you have picky kids (that love to eat dessert but nothing else), this is a nice treat to surprise them with that I am sure they will eat.  At least my two little cousins (who eat like birds!) chowed down a whole slice of this (in fact, one of their hands are in the shot above!).  And best of all, its easy to make and makes a lot, so lots of guests can enjoy it or you yourself can have it for multiple nights to eat.

Warning, this is very filling!  It is mostly made out of protein packed cashews and almonds, juicy fresh cranberries, and fiber filled dates.  The ingredients make it guilt free, and if you are watching the calories, this is a little heavy at 440 calories per serving (if you cut the whole cake into 12 slices), but that’s also HALF of the calories of a cheesecake from The Cheesecake Factory (your looking at 1 serving size equalling 570-1,000+ calories!!!).  So Please trust me, being vegan is both Healthy AND rewarding when you shed those extra lbs you gained over the holidays while still enjoying dessert!

I plugged this recipe into “Happy Forks” to find out the nutritional benefits you are getting from eating this dessert!

This is based on 1 serving slice:

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Raw Cranberry Delight Cheesecake

Print Recipe
Serves: 12 Cooking Time: 15 Minute Prep, 6 Hour Freezing Time

Ingredients

  • ALMOND CRUST:
  • 1 Cup - dates packed
  • 1 Cup - raw almonds
  • 1/4 Cup - cocoa powder
  • CHEESECAKE FILLING:
  • 3 Cup - Raw Unsalted Cashews (soaked for 3-4 hours)
  • 1 3/4 Cup - Fresh Cranberries
  • 3/4 Cup - Coconut Oil
  • 3/4 Cup - Maple Syrup
  • 1/2 Cup - Almond Milk
  • 1 - Lemon Zested
  • 1/2 Cup - Lemon Juice
  • 1 tsp - Vanilla Extract
  • Sea Salt

Instructions

1

Coat a 9" Spring form pan with a thin layer of coconut oil (or spray it!).

2

With a food processor or high powered Vitamix blender, process all of your 'crust' ingredients until it forms a crumbly paste.

3

Spread evenly at the bottom of the pan.

4

Next blend all of your filling ingredients until cream and smooth.

5

Pour on top of your almond crust, cover with aluminum foil, and freeze for 6-8hours.

6

Once frozen, feel free to sprinkle crushed beet sugar on top and move to the fridge or leave out to thaw for dessert!

Notes

This should last in a refrigerator for 5 days.

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1 Comment

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