Creamy vanilla cheesecakes with cranberry compote such a deliciously creamy and tangy combo and perfect for your festive tableIf you don’t have a mini cheesecake tin you can also make this into one big cheesecake instead The filling is oh so creamy, you’d never guess it was dairy free!
As a little gift before the end of the year I’d love to offer two people the chance to WIN a copy of my cookbook and some dairy free goodies – just tag a friend below and I’ll pick the winners on Friday!
Vanilla cheesecakes with cranberry compote (makes 9)
250g ginger nut biscuits
100g dairy free butter
300g cashews, soaked overnight
340g dairy free cream cheese
80g icing sugar
1 tbsp vanilla extract
200g coconut cream
2-4 tbsp coconut milk
200g fresh cranberries
5 tbsp water
5 tbsp caster sugar
Prepare the base by processing ginger biscuits and butter together to a fine crumb. Press into a mini cheesecake tin and set aside in the fridge to chill.
Add soaked cashews to a food processor and blend on high for 10 minutes until smooth and silky. Add in dairy free cream cheese, icing sugar, vanilla, coconut milk and cream and process until fully incorporated. Pour cheesecake filling on top of the bases and set aside to chill overnight in the fridge.
To make the compote, add cranberries, water and sugar to a small pan and bring to a simmer. Cook for 10-15 minutes until jammy. Spoon compote on top of the cheesecakes and enjoy!
