Dazzle your holiday table with this cranberry-studded, no-bake cake!
When you’re craving cake and don’t feel like baking, this Raw Cranberry Cheesecake is the answer! All you need is a food processor to separately blend together the crust and filling in this this easy, no-bake dessert.
The simple crust is made with two ingredients – almonds and soaked dates. Both ingredients are packed with fiber, and the nuts are a good source of healthy fat and protein. They make the perfect crust on which to set the delicious cranberry filling!
The base of the creamy filling consists of cashews and cranberries. Soaking the cashews 20 minutes before blending the ingredients creates a smooth, cheese-like texture. Maple syrup is added to naturally sweeten the filling, and a hint of lemon complements the tart flavor of the cranberries, brightening the flavor so they burst in your mouth with every bite!
To make the recipe, you’ll need a large, 8-cup food processor. If you’re using a smaller food processor, you’ll need to work in smaller batches to blend the ingredients until smooth. It’s important to blend everything evenly so it can become solid in the freezer.
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To give the cheesecake an extra wow factor, place cranberries over the top and sprinkle lemon zest over them. Make sure the cheesecake is slightly at room temperature when you do that so you can press the cranberries into the filling, keeping them in place. Everyone will be amazed by the beautiful presentation!
Enjoy your Raw Cranberry Cheesecake sliced with homemade whipped coconut on top. This decadent dessert makes for a perfect holiday dessert, or for whenever you need something sweet and don’t feel like baking!
Raw Cranberry Cheesecake (Dairy Free, Paleo, No Bake)
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30 mins
Raw Cranberry Cheesecake (Dairy Free, Paleo, No Bake)
Megan Olson- 9-inch pie pan
- Food processor
- Spatula
For the Crust:
- 1 cup dates, soaked in water 20 minutes and drained
- 1 cup raw almonds
For the Filling:
- 3 cups raw cashews, soaked in water 20 minutes and drained
- 1 cup cranberries
- ½ cup maple syrup
- ½ cup unsweetened coconut milk
- ¾ cup melted coconut oil
- 1 T lemon juice
- ½ t lemon (or vanilla) extract
- ¼ t sea salt
For Topping:
- 1 ½ cups cranberries
- 1 ½ T lemon zest
- Prepare a 9-inch pie pan by lightly greasing with coconut oil.
- Place the almonds and dates in a food processor. Process on high until it becomes a wet dough. You may need to add a few tablespoons of water to help it along.
- Transfer the dough to the prepared pie dish. Spread it into an even layer, pressing it into the pan bottom and corners firmly.
- Place the pan in the freezer while you prepare the filling.
- Place all the ingredients for the filling in a food processor. Process on high until smooth.
- Pour the filling into the prepared pie dish. Use a spatula to spread it into an even layer.
- Place in the freezer 1 hour to set.
- Remove from the freezer. Place cranberries over the top and sprinkle with lemon zest.
- Serve immediately. Keep in the freezer up to 2 weeks.
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut milk (Native Forest)
Cold pressed coconut oil (Viva Naturals)
(You’ll Also Love: Rosemary Pork Chops with Cranberry Sauce)
Sweet Potato Churros Dipped in Dark Chocolate
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