This healthy Gluten-Free Vegan No-Bake Chocolate Chip Cranberry Cheesecake is an easy holiday inspired no-bake dessert that can be prepared in about 15 minutes! It's naturally sweetened and made with clean, real food ingredients.
Soak the cashews in a bowl of filtered/purified water for at least 30-60 minutes, then rinse and drain them prior to using. This will make the cashews soft and the cheesecake mixture extra smooth and creamy.
Prepare the crust:
Add all the ingredients for the crust to a food processor and process until it is well combined and has a wet, sticky texture.
Transfer the mixture to a 6-inch springform cheesecake pan and press it evenly and firmly on the bottom of the pan.
Place the cheesecake pan in the freezer to firm while you make the rest of the recipe.
Prepare the cheesecake filling:
Add all ingredients for the cheesecake to a Vitamix and blend until the mixture is creamy and smooth. Use your tamper, if needed.
IMPORTANT: Remove the blender container from the base and make sure the contents are not warm and have completely cooled before going to the next step. If the cheesecake mixture is warm from blending when the chocolate chips are added, they will melt.
Add the add-in:
After the cheesecake mixture is cooled, add the chocolate chips to the blender container and gently stir them in until they are evenly distributed.
Remove the cheesecake pan from the freezer and pour the cheesecake mixture on top of the crust.
Spread the cheesecake filling evenly over the crust and tap the cheesecake pan on the countertop to make sure it settles.
Rinse out the blender container to use for the next step.
Prepare the cranberry topping:
Add all ingredients for the topping to a Vitamix, or high-speed blender, and blend until everything is well blended. Use your tamper, if needed.
Transfer the topping mixture on top of the cheesecake mixture and spread it evenly.
Optional: Garnish with extra cranberries in the center of the cheesecake.
Place the cheesecake pan in the freezer for 1-2 hours, or until it hardens.
Remove from the freezer and allow to thaw on the countertop 10-15 minutes, or until it is soft enough to slice.
Store in the freezer until ready to serve because it will get soft and lose its shape if left out at room temperature.
*Medical Medium. Omit the raw cacao powder and semi-sweet mini chocolate chips to make this recipe 100% Medical Medium compliant.