No-Bake Lemon Cranberry Cheesecakes

There’s no better way to use up leftover cranberry sauce from that epic Thanksgiving feast than to make these no-bake Cranberry Lemon Cheesecakes. Made with a guilt-free crust of oatmeal, dates and a hint of cinnamon, these mini treats feature a velvety filling of raw cashews, coconut cream and lemon for tangy perfection. Topped with a succulent cranberry swirl, these no-bake cranberry lemon cheesecakes simply require freezing for a creamy cheesecake texture. Want more inspiration? These no-bake cranberry lemon cheesecakes come together in half an hour. The best part: no need to turn on the oven or spend hours in the kitchen.

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Why You’ll Love These No-Bake Cranberry Lemon Cheesecakes

No cooking required– These mini treats save space in your oven for other Thanksgiving essentials and allow you to spend more time with your loved ones, thanks to their easy preparation! Even if you want to make these no-bake Cranberry Lemon Cheesecakes the day after Thanksgiving, when cooking is the last thing anyone wants to do, these no-bake wonders step in as a hassle-free dessert solution using your leftover sauce with cranberries.

Full of flavor – Creamy cashews, coconut cream, and lemon combine to create a buttery cheesecake base that dances on your palate. The swirl of cranberry sauce gives delicious tartness. Combined with the natural sweetness of Medjool dates, it elevates each bite to a level of heavenly indulgence.

Versatile– With this versatile recipe, you can prepare mini or full cheesecakes according to your tastes. Feel free to experiment with different nuts in the topping and choose between homemade or store-bought cranberry sauce. The flavor combinations are endless and the result is always delicious.

Dairy free – Don’t let the dairy dilemma stop you from enjoying an exquisite dessert. Thanks to the addition of coconut cream and cashews, these no-bake cranberry lemon cheesecakes have a velvety, creamy filling, while the stunning cranberry swirl shines on top like a jewel.

Easy to prepare in advance – These cranberry cheesecakes are the perfect make-ahead treat. Because they need to cool for several hours to reach perfection. Make them ahead of time and leave them in the freezer until ready to serve on the big day!

How to do without cooking Cranberry Lemon Cheesecakes

No-Bake Lemon Cranberry Cheesecakes

Prepare the crust

First, prepare the crust by blending the oats, dates, cinnamon, and salt in a high-speed blender or food processor until the oats and dates break into pieces. small pieces. Then add the maple syrup and mix again. The crust should come together and become sticky and pliable. Divide crust mixture into greased or lined muffin cups.

Create the fill

In the same blender, combine all the topping ingredients except the cranberry sauce. Blend until the mixture reaches a velvety, smooth consistency. If using a standard blender, soak the cashews in boiling water for 15 minutes before blending to ensure a creamy texture.

lemon cheesecake topping

Assemble and freeze

Divide the filling evenly into the muffin cups with the crust.

Add the filling to the crust

Pour the cranberry sauce on top. Place the cheesecakes in the freezer for at least 5 hours or overnight to achieve the right firmness.

how to make cranberry lemon cheesecakes

Serving No-Bake Cranberry Lemon Cheesecakes

Take the cheesecakes out 5 to 10 minutes before serving to soften them slightly. Serve and enjoy!

Lemon Cranberry Cheesecakes

Recipe Tips for No-Bake Cranberry Lemon Cheesecakes

Soak Cashews for Silky Softness – If you don’t have a high-speed blender, make sure your cheesecake filling has a luxuriously smooth texture by soaking raw cashews in boiling water for at least 15 minutes before blending. This softens the cashews, making them easier to blend into a creamy consistency.

Juicy dates for a sweet, creamy crust – Opt for juicy Medjool dates, as they provide a natural sweetness that complements the tartness of the cranberry swirl. If your dates are drier, soak them in water. This can help revive their moisture and enhance the delicious taste of the crust.

Store-bought cranberry sauce – Even if the recipe suggests homemade cranberry sauce, don’t hesitate to buy store-bought.

Add nuts for extra crunch – For a delicious textural contrast, consider adding chopped walnuts to the crust. Walnuts or almonds work exceptionally well, providing a satisfying crunch that elevates the overall dining experience.

Big cheesecake, bigger impact – Although the recipe makes 12 mini cheesecakes, consider making a big statement by creating one large cheesecake instead. Press the crust into a springform pan, pour in the filling and leave to rest in the freezer.

What is coconut cream?

Thick, creamy and flavorful, coconut cream is a rich, flavorful cream used as an alternative to dairy in vegan recipes thanks to its low-carb nutritional profile. To extract coconut cream, refrigerate a can of coconut milk overnight and remove the thick creamy layer that floats to the surface, separating from the thin, watery liquid beneath. In this no-bake cranberry lemon cheesecake recipe, coconut cream serves as a dairy-free alternative, contributing to the creamy filling without traditional dairy ingredients.

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No-Bake Lemon Cheesecake Recipe

No-Bake Lemon Cranberry Cheesecakes

There’s no better way to use up leftover cranberry sauce from that epic Thanksgiving feast than to make these no-bake Cranberry Lemon Cheesecakes. Made with a guilt-free crust of oatmeal, dates and a hint of cinnamon, these mini treats feature a velvety filling of raw cashews, coconut cream and a touch of lemon for zesty perfection . Topped with a succulent cranberry swirl, these no-bake cranberry lemon cheesecakes simply require freezing for a creamy cheesecake texture.

Preparation time 25 minutes

Total time 25 minutes

Servings 12

Calories 337 kilocalories

  • First, prepare the crust by blending the oats, dates, cinnamon, and salt in a high-speed blender or food processor until the oats and dates break into pieces. small pieces.

  • Then add the maple syrup and mix again. The crust should come together and become sticky and pliable.

  • Divide the crust into your greased or lined muffin tins. This recipe makes 12 mini cheesecakes.

  • In the same blender, add all the topping ingredients except the cranberry sauce. Blend until completely smooth.

  • If you don’t have a high-speed blender, make sure to soak your cashews in boiling water for 15 minutes to get them nice and soft.

  • Divide the filling into your cups, then pour your cranberry sauce over them.

  • Place in the freezer for at least 5 hours or overnight to firm up.

  • Take out 5 to 10 minutes before serving and enjoy!

Portion: 1gCalories: 337kilocaloriesCarbohydrates: 53gProtein: 7gFat: 12.6gSaturated fat: 3.9gPolyunsaturated fats: 2.11gMonounsaturated fat: 5.5gCholesterol: 12.6mgSodium: 23.2mgPotassium: 410.4mgFiber: 4.2gSugar: 31.2gVitamin A: 1.82UIVitamin C: 2.55mgCalcium: 51.4mgIron: 2.6mg

Keyword cranberry cheesecakes, easy vegan dessert, lemon cranberry cheesecakes, no bake lemon cranberry cheesecakes, no bake vegan dessert, thanksgiving dessert

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