No Bake Cranberry Lemon Cheesecakes
No better way to use leftover cranberry sauce from that epic Thanksgiving feast than making these No Bake Cranberry Lemon Cheesecakes. Crafted with a guilt-free crust of rolled oats, dates, and a hint of cinnamon, these mini delights feature a velvety filling made from raw cashews, coconut cream, and lemon for zesty perfection. Topped with a luscious cranberry swirl, these no bake cranberry lemon cheesecakes require just a freeze to achieve a creamy cheesecake texture. Want more inspiration? These no bake cranberry lemon cheesecakes come together in half an hour. The best part: there’s 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-Baking required– These mini delights save your oven space for other Thanksgiving essentials and let you 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 following Thanksgiving, when cooking is the last thing anyone wants to do, these no-bake wonders step in as a fuss-free dessert solution utilizing your leftover cranberry sauce.
Packed with Flavor – Creamy cashews, coconut cream, and lemon combine to create a buttery cheesecake base that dances on your palate. The crowning swirl of cranberry sauce provides a delightful tartness. When coupled with the natural sweetness of Medjool dates, it elevates each bite to a heavenly level of indulgence.
Versatile– With this versatile recipe, you can whip up mini or full-sized cheesecakes according to your liking. Feel free to experiment with various nuts in the filling and choose between homemade or store-bought cranberry sauce. Flavor combinations are endless, and the result is always delicious.
Dairy-free – Don’t let the dairy dilemma hold you back from indulging in an exquisite dessert. Thanks to the addition of coconut cream and cashews, these no bake cranberry lemon cheesecakes have a velvety and creamy filling, while the striking cranberry swirl shines on top like a crowning jewel.
Make-Ahead Friendly – These cranberry cheesecakes are the perfect make-ahead treats. Because they need to chill for several hours to achieve perfection. Make them in advance and leave them in the freezer until you’re ready to serve on the big day!
How to make No Bake Cranberry Lemon Cheesecakes
Prepare the Crust
First, make the crust by pulsing together the oats, dates, cinnamon, and salt in a high-speed blender or food processor until the oats and dates have broken up into small pieces. Next, add in the maple syrup and pulse again. The crust should come together and become sticky and moldable. Divide the crust mixture into greased or lined muffin cups.
Create the Filling
In the same blender, combine all the filling ingredients except cranberry sauce. Blend until the mixture achieves a velvety, smooth consistency. If using a standard blender, soak cashews in boiling water for 15 minutes before blending to ensure a creamy texture.
Assemble and Freeze
Divide the filling evenly among the muffin cups with the crust.
Swirl the cranberry sauce on top. Place the cheesecakes in the freezer for at least 5 hours or overnight to achieve the right firmness.
Serve No Bake Cranberry Lemon Cheesecakes
Take the cheesecakes out 5-10 minutes before serving to soften them slightly. Serve and enjoy!
Recipe Tips for No Bake Cranberry Lemon Cheesecakes
Soak Cashews for Silky Smoothness – If you don’t own a high-speed blender, ensure your cheesecake filling achieves a luxuriously smooth texture by soaking the 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 Sweet & Creamy Crust – Opt for juicy Medjool dates, as they ensure a natural sweetness that complements the tartness of the cranberry swirl. If your dates are on the drier side, soak them in water. It can help revive their moisture and enhance the crust’s deliciousness.
Store-Bought Cranberry Sauce – While the recipe suggests homemade cranberry sauce, feel free to buy store-bought.
Add Nuts for Extra Crunch – For a delightful textural contrast, consider adding chopped nuts to the crust. Walnuts or almonds work exceptionally well, providing a satisfying crunch that elevates the overall eating experience.
Big Cheesecake, Bigger Impact – While the recipe yields 12 mini cheesecakes, consider making a grand statement by creating one large cheesecake instead. Press the crust into a springform pan, pour in the filling, and let it set in the freezer.
What is a Coconut Cream?
Thick, creamy, and flavorful, coconut cream is a rich, savory cream used as a dairy alternative in vegan recipes thanks to its low-carb nutrition profile. To extract coconut cream, refrigerate a can of coconut milk overnight and scoop out the thick creamy layer that floats on the surface separating from the thin, watery liquid below. In this No Bake Cranberry Lemon Cheesecakes recipe, coconut cream serves as a dairy-free alternative, contributing to the creamy filling without traditional dairy ingredients.
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No Bake Cranberry Lemon Cheesecakes
Ingredients
For the Crust
- 2 cups rolled oats
- 10 Medjool dates
- 2.5 tbsp maple syrup
- 2 tsp cinnamon
- Pinch of Salt
For the Filling
- 2 cups raw cashews
- ½ cup coconut cream
- ½ cup maple syrup
- ¼ cup lemon juice
- 1 tsp vanilla
- ¾ cup cranberry sauce
Instructions
- First, make the crust by pulsing together the oats, dates, cinnamon, and salt in a high-speed blender or food processor until the oats and dates have broken up into small pieces.
- Next, add in the maple syrup and pulse again. The crust should come together and become sticky and moldable.
- Divide the crust into your greased or lined muffin cups. This recipe makes 12 mini cheesecakes.
- In the same blender, add all the ingredients for the filling except for the cranberry sauce. Blend until completely smooth.
- If you do not 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 swirl your cranberry sauce on top.
- Place in the freezer for at least 5 hours or overnight to firm up.
- Take out 5-10 minutes before you’d like to serve and enjoy!