Improved 2019 version Vegan Cranberry Cheesecake
Prep time
Bake time
Total time
Below I am using all vegan cream cheese as the base recipe, but for a lighter version and less fat replace 1-8oz package of the cream cheese with 7 ounces (half a block) of firm tofu *not pressed
As noted in the blog post I use Tofutti Brand Cream Cheese- watch the video for WHY!!
I like adding that small addition of The Plant Based Egg by Freely Vegan for added structure and creaminess, but you can leave it out with no changes for fine results
Serves: serves 8-10
  • For the Cheesecake Batter:
  • Vegan Cream Cheese 2-8oz packages (454g)
  • Melted Vegan Butter 2 tablespoons (28g)
  • Granulated Sugar or Maple Syrup ¾ cup (150g)
  • Cornstarch 3 Tbs (30g)
  • All Purpose Flour 2 Tablespoons (15g)
  • The Plant Based Egg egg replacer 1 teaspoon (2.4g) *see note above
  • Vanilla Extract 1 teaspoon
  • Plant Milk scant1 cup - 7 fluid ounces (207ml)
  • Vegan Lactic Acid 1½ teaspoons (or 1½ teaspoons apple cider vinegar)
  • For the Cranberry Compote:
  • 1 -16ounce Bag Cranberries (fresh or frozen) (454g)
  • Granulated Sugar 1½ cup (300g)
  • Cranberry Juice or Cranberry Moscato Wine or White Wine 1 cup (237ml)
  • Vanilla Extract 2 teaspoons
  • Star Anise Pods 4
  • Cinnamon 1 teaspoon
  • Orange Zest and Juice from 1 large orange
  • Mocha Buttercream optional recipe for decor
  • ½ Recipe Your Favorite Buttercream
  • 1 Tablespoon Cocoa Powder
  • 1 teaspoon Instant Coffee Granules
  • 2 Tablespoons hot water
  • Cranberry Cake Recipe *optional for the cake base
  1. First decide what kind of crust you want to use for your cheesecake, if it is the same Cranberry Cake as I am using CLICK HERE for that recipe and bake ½ recipe into 1-7"X2" cake pan rather than the cupcakes as shown on that blog post.
  2. Next prepare the cranberry compote: In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  3. Squeeze in the juice of that orange and the zest
  4. Add the cranberries and then return to a boil.
  5. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  6. Discard the anise pods and add the vanilla extract, then with a stick blender (or carefully transfer to a regular blender) puree to desired consistency. I like to leave my chunky.
  7. Refrigerate to cool and it will thicken as it gets cold and you can prepare the rest of the cheesecake
  8. For the cheesecake combine all the ingredients together in a food processor and process smooth, scraping the sides and making sure that is is ultra smooth.
  9. Pour the batter into the prepared crust in a 7"X3" cake pan that has been greased & parchment lined, and then take approximately ¾ cup of the pureed cranberry compote and swirl through the batter.
  10. Bake in preheated 350°F oven in a water bath for 1 hour.
  11. After 1 hour turn the oven off and let it cool inside the oven for another hour.
  12. Cool on the counter the rest of the way, then refrigerate for at least 4 hours before un-molding.
  13. Prepare the optional buttercream recipe and add the cooled mocha paste at the last stage of mixing. (Cocoa paste is made by combining 1 Tbs cocoa powder + 1 tsp coffee granules & 2 Tbs hot water then whisk smooth)
Recipe by Gretchen's Vegan Bakery at