Cranberry Orange Dairy-Free Cheesecakes with Spiced Crumb Crust Recipe
Delight in these mini dairy-free and gluten-free cranberry orange cheesecakes, perfect for holiday celebrations. Featuring a warm cinnamon-spiced crispy rice crust, a luscious baked orange-infused cashew and coconut cream filling, and a tangy, smooth cranberry topping, these festive treats combine vibrant citrus flavors with cozy spices. Individual servings make them ideal for easy entertaining and elegant presentation.
- Prep Time: 20 minutes (plus 3+ hours for soaking cashews)
- Cook Time: 35 minutes
- Total Time: 4 hours 55 minutes (including soaking and chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Spiced Crumb Crust
- 3 cups (115g) crispy rice cereal
- 3 tbsp (60g) maple syrup
- 3 tbsp (38g) coconut oil
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
Orange Cheesecake Filling
- 1 cup (120g) raw cashews, soaked 3+ hours
- 1 cup (240g) coconut cream
- 3/4 cup (180ml) fresh squeezed orange juice
- 8 ounces (227g) vegan cream cheese
- 2 tbsp tapioca starch
- 1 tsp vanilla extract
- 2/3 cup (135g) cane sugar
- 2 tbsp (25g) coconut oil
- 2 tbsp orange zest
Cranberry Topping
- 12 oz fresh cranberries
- 1/2 cup (120ml) orange juice
- Zest of one orange
- 1/4 cup (50g) cane sugar
- 1 tbsp tapioca starch
- 2 tbsp water
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (177°C) and line a muffin pan with paper liners to ensure easy removal and cleanup.
- Make the Crust Mixture: Using a food processor, grind the crispy rice cereal until finely crushed. Add maple syrup, coconut oil, ground cinnamon, ground ginger, and salt, and process again until the mixture reaches a wet sand texture.
- Form and Bake Crust: Spoon a heaping amount of the crumb mixture into each muffin liner. Press firmly with the bottom of a jar to compact the crust. Bake in the preheated oven for 5 minutes, then remove and set aside to cool slightly.
- Prepare Cashews: Drain the soaked cashews thoroughly before using them in the filling.
- Blend Filling: Combine soaked cashews, coconut cream, fresh orange juice, vegan cream cheese, tapioca starch, vanilla extract, cane sugar, coconut oil, and orange zest in a high-speed blender. Blend until very smooth and creamy, ensuring no lumps remain.
- Fill and Bake Cheesecakes: Pour the cheesecake filling into the muffin cups, filling each about three-quarters full. Bake at 350°F (177°C) for 25-28 minutes, until set. Remove from oven and cool for at least 1 hour at room temperature.
- Cook Cranberry Topping: In a medium saucepan, combine fresh cranberries, orange juice, orange zest, and cane sugar. Bring to a simmer over medium heat, stirring frequently until the cranberries burst and the sauce thickens.
- Thicken Topping: Whisk together tapioca starch and water until dissolved. Quickly stir this mixture into the simmering cranberries. Cook for an additional 30 seconds until thickened, then remove from heat.
- Blend Cranberry Sauce: Transfer the cranberry mixture to a blender, removing the lid plug to allow steam to escape, and blend until perfectly smooth.
- Assemble and Chill: Spoon the smooth cranberry topping over the cooled cheesecake filling in each muffin cup. Refrigerate the assembled cheesecakes overnight to set fully.
- Garnish and Serve: Before serving, garnish each mini cheesecake with sugared cranberries and a dried orange slice for a festive touch.
Notes
- Soaking cashews for at least 3 hours softens them, ensuring a silky smooth cheesecake filling.
- Using vegan cream cheese helps maintain the dairy-free quality while contributing to the creamy texture.
- Pressing the crust firmly before baking helps it hold shape better after baking and when layered with filling.
- Allow cheesecakes to cool completely and chill overnight for best texture and flavor development.
- For extra festive presentation, dust sugared cranberries with superfine sugar or use crystallized ginger as garnish.
