A creamy dairy free cheesecake is the perfect dessert for a special occasion. This easy vegan cheesecake is topped with fresh cranberries for a festive touch. A buttery crust goes well with the creamy filling and tart berries.
There’s nothing like a light and delicious cheesecake filling sitting inside a buttery crust. If you’re dairy free, you might feel like that’s not a possibility for you anymore.
With all of the delicious dairy free substitutes available, it’s totally possible to make a delectable dairy free cheesecake. I used a combination of Daiya cream cheese and So Delicious Coco Whip topping. This sweet filling is so light and so creamy – you would never guess that it’s dairy free!
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.
How do you make sugared cranberries?
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.
Can I use a different brand of dairy free cream cheese or topping?
Yes, I used Daiya cream cheese, but if you have a different brand that works for you, go ahead and use that. I like So Delicious Coco Whip, but if you have a whipped topping that you prefer, feel free to use it.
- If you are making this ahead of time, keep the cranberries (or other fruit topping) separate, then add them to the cheesecake right before serving.
- Loosely cover the cheesecake with plastic wrap and store in the refrigerator.
- Store leftovers in the refrigerator – they should stay fresh for up to 5 days.
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Creamy Dairy Free Cheesecake with Sugared Cranberries.
A creamy dairy free cheesecake filling in a shortbread crust, topped with sugared cranberries is the perfect sweet treat for a special occasion.
For the cranberries:
For the crust:
- 1 cup gluten free flour
- ½ cup vegan buttery spread
- 1½ Tablespoons sugar
- ⅛ teaspoon salt
For the filling:
- 9 ounces SO Delicious Coco Whip thawed
- 8 ounces Daiya cream cheese room temperature
- ⅓ cup powdered sugar
Make the cranberries:
The night before you want to serve this dessert, make the cranberries. Place the ¾ 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 ⅓ cup sugar. Roll them around to coat, and let dry for about an hour. Store sugared cranberries in a cool place.
Make the crust:
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.
Assemble the cheesecake:
Put the thawed 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.
Store the cheesecake in the refrigerator. It should stay fresh for about 5 days.
Nutrition facts are for ⅛ of the dessert.
If you’re looking for more vegan holiday desserts, be sure to check out my ebook, Vegan Holiday Treats.