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.
Notes
Store the cheesecake in the refrigerator. It should stay fresh for about 5 days.Nutrition facts are for ⅛ of the dessert.