A creamy dairy free cheesecake is the perfect dessert for a special occasion. This easy dessert is topped with fresh cranberries for a festive touch. The buttery crust goes so 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 kind of dessert isn’t 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. 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. Now I love it topped with the sweet tart cranberries – they’re such a nice contrast to the smooth, creamy filling. This dessert is the perfect addition to a holiday meal.
If you are dairy free, be sure to take a look at my collection of Delicious Dairy Free Thanksgiving Recipes.
Ingredient Notes
- Dairy Free Cream Cheese – I used Daiya cream cheese, but if you have a different brand that works for you, go ahead and use that.
- Whipped Topping – I like So Delicious Coco Whip, but if you have a whipped topping that you prefer, feel free to use it.
- Cranberries – You need to buy fresh cranberries from the produce section of the grocery store. Make sure you prepare the sugared cranberries the night before you need this dessert. They are super tart, and need to sit in the sugar syrup overnight.
Variations
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.
Storage Tips
- 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.
If you’re looking for more vegan holiday desserts, be sure to check out my ebook, Vegan Holiday Treats.
Disclosure: This post contains affiliate links.
Recipe
Creamy Dairy Free Cheesecake with Sugared Cranberries.
Ingredients
For the cranberries:
- ¾ cup organic cane sugar
- ¾ cup water
- ¾ cup fresh cranberries
- â…“ cup granulated sugar
For the crust:
- 1 cup gluten free flour
- ½ cup vegan buttery spread
- 1½ Tablespoons sugar
- â…› teaspoon salt
For the filling:
- 9 ounces SO Delicious Coco Whip thawed
- 8 ounces Daiya cream cheese room temperature
- â…“ cup powdered sugar
Instructions
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 â…“ 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 F, 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 F 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.
Rachel @ Bakerita
This cheesecake looks amazing, and I adore the pretty sugared cranberries! So festive.
Gayle @ Pumpkin 'N Spice
What a pretty cheesecake! Love the sugared cranberries!
Kelly
Thank you, Gayle!
whiskandshout
Those sugared cranberries are stunning! Love this :)
Kelly
Thank you!