Creamy dairy free cheesecake topped with sugared cranberries is a lovely and fancy holiday dessert!
Sometimes you just want to be a little fancy. Especially at the holidays, right? You know, break out the sparkly ballet flats, wear the bigger earrings…just add more sparkle and shine for the month.
Sugared, sparkly cranberries are fancy. And also yummy.
They are also super easy to make! Fancy, yummy, and easy. Win, win, win!
But…what should these cranberries sit on top of? How about a creamy dairy free cheesecake that’s light and fluffy? It’s a perfect dessert to whip up for a holiday party.
We used to make a similar recipe when I was growing up, using regular dairy cream cheese and cool whip. I used to love it plain, without any toppings. And this version is certainly very tasty plain as well, but I do love it topped with the sweet tart cranberries – they’re such a nice contrast to the smooth, creamy filling.
Making sugared cranberries is so easy – you make a simple syrup to steep them in, and then they do need to sit overnight, so make sure you prepare them ahead of time. The next day, simply roll them in sugar. That’s it!
I made this creamy dairy free cheesecake with a shortbread crust, but you could make it a no-bake dessert by making a simple graham cracker crust or a cookie crumb crust. And if you aren’t sure about the cranberries, you can top this with fresh strawberries or raspberries, or any fruit of your choice.
Creamy Dairy Free Cheesecake with Sugared Cranberries.
For the cranberries
- 3/4 cup organic cane sugar
- 3/4 cup water
- 3/4 cup fresh cranberries
- 1/3 cup super fine sugar
For the crust
- 1 cup gluten free flour blend I used King Arthur Gluten Free All-Purpose Mix
- ½ cup vegan buttery spread
- 1½ Tablespoons sugar
- ⅛ teaspoon salt
For the filling
- 1 container SO Delicious Coco Whip thawed
- 8 ounces Daiya cream cheese room temperature
- 1/3 cup powdered sugar
The night before you want to serve this dessert, make the cranberries. Place the 3/4 cup sugar and the water in a pan and bring to a simmer. (Do not boil). Remove pan from heat and add the cranberries.
Let cool and then place the cranberries in the liquid in the refrigerator for at least 8 hour or overnight.
After 8 hours, drain the cranberries and place them in a shallow dish with the superfine sugar. Roll them around to coat, and let dry for about an hour. Store sugared cranberries in a cool place.
Preheat the oven to 350 degrees, Combine the gluten free flour, buttery spread, sugar, and salt in a bowl and mix together using a pastry blender.
Press the crust into a pie pan or tart pan. Bake at 350 degrees for about 20 minutes or until lightly golden. Let cool completely.
Put the Coco Whip, Daiya cream cheese, and powdered sugar in a mixing bowl and beat on medium speed until combined and fluffy. Spoon mixture into cooled crust.
Chill the cheesecake in the refrigerator for at least two hours.
When ready to serve, top the cheesecake with the sugared cranberries.
inspired by this recipe.