Can I use graham crackers or gluten-free graham crackers for the crust?

Sure! Just grind them to fine crumbs and substitute for the cereal. You want about 2 cups measured as crumbs. You can also use your favorite granola in place of the cereal.

Will this recipe work as a no-bake cheesecake?

Unfortunately not, but you could make this no-bake cheesecake filling with orange in place of the lemon and still use the same spiced crust and cranberry topping.

What did you use for garnish?

I garnished my cheesecakes with dried orange slices and sugared cranberries .

I can't find fresh cranberries, can I used dried?

Unfortunately not, but you could use another type of berries like raspberries instead. It will be a different flavor, but still delicious.

Cranberry Orange Cheesecakes (dairy-free + gluten-free

Description

Mini cranberry orange cheesecakes that are dairy and gluten free—an easy and stunning addition to your holiday dessert table! With a cinnamon spiced crumb crust, a creamy baked citrus cheesecake filling made with cashews, coconut milk, and fresh orange juice, and a tangy cranberry topping. Garnish with sugared cranberries for a fun, festive individually-sized sweet treat recipe!

Ingredients

Scale

Spiced Crumb Crust

3 cups (115g) crispy rice cereal
3 tbsp (60g) maple syrup
3 tbsp (38g) coconut oil
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt

Orange Cheesecake Filling

1 cup (120g) raw cashews, soaked 3+ hours
1 cup (240g) coconut cream
3/4 cup (180ml) fresh squeezed orange juice
8 ounces (227g) vegan cream cheese
2 tbsps tapioca starch
1 tsp vanilla extract
2/3 cup (135g) cane sugar
2 tbsp (25g) coconut oil
2 tbsps orange zest

Cranberry Topping

12oz fresh cranberries
1/2 cup (120ml) orange juice
Zest of one orange
1/4 cup (50g) cane sugar
1 tbsp tapioca starch
2 tbsp water

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Instructions

Preheat the oven to 350°F and line a muffin pan with paper liners.
Grind the cereal for the crust in a food processor. Add the remaining crust ingredients and process to a wet sand consistency.
Drop a heaping spoonful into each muffin cup, and use the bottom of a jar to press in firmly.
Bake for 5 minutes at 350°F. Set aside
Drain the soaking cashews.
Combine all the filling ingredients in a blender, and blend on high speed until very smooth and creamy.
Pour into the muffin cups, filling each ¾ of the way.
Bake for 25-28 mins at 350°F. Set aside to cool for at least 1 hour before adding the topping.
In a medium saucepan, combine the cranberries, orange juice, orange zest, and sugar. Bring to a simmer over medium heat, and simmer stirring frequently until thickened and cranberries have all burst.
Whisk the tapioca starch and water together until fully dissolved.
Add to the cranberry mixture, and quickly stir. Cook for another 30 seconds, it will thicken almost immediately.
Remove from the heat, transfer to a blender, and blend until perfectly smooth (remove the lid plug to allow steam to escape)
Spoon on top of the cheesecake filling, and refrigerate overnight.
Garnish with sugared cranberries and dried orange slice.

Keywords: healthy, christmas, holiday, thanksgiving, citrus, dairy free, gluten free, vegan, easy