Is there a more classic combination than cheesecake and cranberries? I don’t think so! When I lived in New York I ate cranberry cheesecake almost every week! I decided to create a vegan cranberry cheesecake recipe. On this page I’m not only sharing the written recipe, but also a video that shows you how I made this vegan cranberry cheesecake.
Recipe vegan cranberry cheesecake
300 grams Lotus Speculoos (or other vegan cookies)
75 grams margarine (room temperature)
650 grams vegan quark (for example Alpro Go On)
40 grams custard
1 tablespoon maizena
75 grams sugar
1 teaspoon lemon juice
500 grams cranberries
250 grams sugar
2 tablespoons orange juice
Put the cookies and the margarine in a food processor and mix until crumbled. Line a pie tin with parchment paper and divide the cookie crumbles over the bottom. Use the back of a spoon to press them firmly.
Mix all the ingredients for the filling. Pour over the bottom and put in the fridge to set. I recommend that you leave it in the fridge overnight.
To make the cranberry compote: spread the cranberries on a parchment lined baking sheet, sprinkle with 1/3 of the sugar and set aside until they release some of their juices, this will take about 1 hour. Meanwhile, combine the remaining sugar, the orange juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, this will take about 10 minutes.
Add the cranberries to the saucepan. Cook, while stirring, until they begin to burst. This will take about 7 minutes. Transfer the cranberry compote to a bowl and refrigerate until completely cool.
Top the vegan cheesecake with the cranberries before serving.
You might also like my recipe for vegan limoncello cheesecake.