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 a touch of 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.
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!
Nutrition
Serving: 1gCalories: 337kcalCarbohydrates: 53gProtein: 7gFat: 12.6gSaturated Fat: 3.9gPolyunsaturated Fat: 2.11gMonounsaturated Fat: 5.5gCholesterol: 12.6mgSodium: 23.2mgPotassium: 410.4mgFiber: 4.2gSugar: 31.2gVitamin A: 1.82IUVitamin C: 2.55mgCalcium: 51.4mgIron: 2.6mg
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