White Chocolate Cranberry Cheesecake

The most delicious way to make use of your leftover cranberry sauce…tart cranberries, creamy light white chocolate like filling and a wonderful walnut crust to tie it altogether!

I remember when Christmas day was one of the few days of the year that I would have dessert  or something I’d class as a proper sweet indulgent treat but now I pretty much have something along those lines every day.

Always vegan and gluten free, sometimes sugar free, yet they manage to taste just as luscious as I can ever imagine desserts being.

Granted my “sweet tooth” has different expectations than the average person…but this tart is sure to delight and appease even the biggest of sweet eaters!

Sweetened with xylitol as opposed to my usual date option, I decided to stir clear of the dates to avoid ruining the colour of the filling! It worked a treat and blended in to the mix perfectly.

The consistency was perfect…not to solid (I’ve made a few mistakes with agar flakes in the past!), not so creamy that it’s difficult to slice, but enough that it melts in the mouth, almost “mousseee” (it’s a word strictly for the purpose of this blog post!)

You definitely don’t need an excuse or special occasion to make this tart, nor should you ever really seek one. All your days can be filled with “healthified” versions of your favourite creations, little tweaks here and there, all in balance…

Though I will admit I did indulge in a taste testing slice as part of my breakfast…simply too irresistible!

I almost went with pecans in the crust and on top but stuck with my initial gut instinct to go with the walnuts. I’m not a huge walnut fan by any means but I knew they’re distinct flavour and slight earthiness would pair beautifully with the sweet filling and lightly tart cranberry topping.

I actually went all out chocolate for this years Christmas dessert (coconut chocolate ganache to be precise…recipe coming next week!) just for varieties sake but it was a hard call not to make another one of these beauties!

What’s your favourite non chocolate dessert?  Any exciting New Year celebrations on the cards?

Cranberry White Chocolate Walnut “Cheesecake”

by Michelle Hunt

Prep Time: 1 hour

Keywords: blender raw dessert gluten-free vegan vegetarian soy-free almond milk cranberries raw cacao powder walnuts

 

Ingredients (8 servings)

    Base

    • 180g (1 cup) pitted Medjool dates
    • 120g (1 cup) raw walnuts
    • 100g (1 cup) gluten free oats
    • 1 tsp vanilla extract
    • 1/2 tsp cinnamon
    • 1-2 tbsp orange juice

    Filling

    • 120g (1/2 cup) cacao butter grated
    • 180g (1.5 cups) raw cashews (soaked for 4-12 hours)
    • 60ml (1/4 cup) unsweetened almond milk – to blend cashews
    • 1 tbsp vanilla extract (not essence!)
    • 180ml (3/4 cup) unsweetened almond milk
    • 1 tbsp agar flakes (not powder!)
    • 100g (1/2 cup) xylitol

    Topping

    • 60ml (1/4 cup) fresh orange juice
    • 120g (1 cup) fresh cranberries
    • 50g (1/4 cup) xylitol
    • 2 tbsp chia seeds
    • 60g (1/4 cup) roughly chopped raw walnuts for sprinkling over the top

    Instructions

    For the Base

    Blend dates to a smooth paste in your food processor.

    Remove and process walnuts and oats to a fine crumb.

    Place date paste back in the food processor along with cinnamon and vanilla. Process to combine. Add water so as the mixture comes together to form a soft dough (it shouldn’t be sticky).

    Press dough in an 8inch round cake or tart tin, preferably loose bottomed. Spread evenly using your hands across the bottom and up the sides. Place in the fridge while you make the filling.

    For the Filling

    Blend cashews with the 60ml of almond milk and almond extract to a smooth “cream”.

    Blend in xylitol.

    Place almond milk (the 180ml) in a pot over a medium heat. Bring to the boil, sprinkle in agar flakes, gently stir and leave to simmer for 3 minutes.

    Meanwhile place grated cacao butter in jug or jar, and submerge in to a deep jug or bowl of boiling water to gently melt.

    Add cacao butter to milk and agar before pouring in to the food processor. Blend with cashew cream to combine.

    Pour in to tart shell and return to the fridge – leave for a minimum of one hour before placing cranberry topping on top.

    For the Topping

    Place cranberries, juice and xylitol in a pot over a medium heat. Bring to the boil and simmer for 10 – 15 minutes or until the cranberries burst and can be easily mashed.

    Mash to a chunky puree, place in a bowl, whisk in chia seeds and leave in the fridge alongside the tart.

    Once the filling has set you can spread the cranberry topping over the top. Leave the tart in the fridge for at least two hours or overnight before gently removing from the tin and slicing.

    *Store in a seal tight container in the fridge for 2-3 days or freeze for up to one month.

    Powered by Recipage

    You may also like

    4 Comments

      1. Yep I’d go for 1 tbsp arrowroot + 3 tbsp of water mixed before you mix it in over a heat. Cornstarch would probably work too. The only thing is that I find they create a kind of gummy texture.