Cranberry Cheesecake (Gluten & Sugar Free, Vegan, Raw)

Cranberries are a very winter product for me.

When I lived in Russia, my mother always froze them for future use in order to cook different compotes during the winter.

I would not say they were popular during the cold winter, hehe, but they added some variety to this white and boring part of the year.

Today, I would like to show you a much tastier option of cooking frozen or fresh cranberries – a cranberry cheesecake.

Very delicate, with a hint of sour and surprisingly beautiful!

This raw cake has no extra sugar or gluten. By the way, the cranberry itself is rich in vitamin C, and one cup of it contains only 45 calories.

A research has proven that eating cranberries helps reduce bad cholesterol and weight, prevents cancer, improves heart health and treats the skin, and the acids in cranberries help fight kidney stones and oral problems.

Antioxidants fight against aging, and the light sourness bring us a good mood! Amazing.

Ready? Set? Let’s go cooking.

We will need: (1 large cake)

For the base

1/2 cup of buckwheat groats

1/2 cup of almonds

2.5 tbsp. of sugar-free cocoa powder

1/2 ripe banana

1 tbsp. of coconut oil

6 pieces of dried figs

For the cream

1 cup of cashews

200 ml. of coconut or regular milk

1 tbsp. coconut oil

3 tbsp. of agave syrup

1 tbsp. of lemon juice

1/3 cup fresh or frozen cranberries

3 tbsp. of honey

1 teaspoon of cranberry juice for a brighter color (optional)

Soak the cashews for 3 hours minimum, but it is better is you can soak them for a day. Do not forget to put the nuts in the refrigerator otherwise, they can go bad.

Grind the almonds and buckwheat in the blender.

Add the figs.

Add the cocoa powder, the banana and the coconut oil.

You should get a thick base for the cake.

Distribute it in the baking mold.

I use a silicone one because it’s easiest to take out such raw cakes.

Drain the water from the cashew and mix them with all the ingredients for the cream, except the cranberry and its juice.

Divide the resulting cream into 3 parts. Pour one part over the cake, set aside the second one, and add berries to the third one to make the cranberry filling.

It should look something like this.

Pour in the different colors of cream and make beautiful swirls with a knife. Put it in the freezer until it sets.

Before serving, decorate with fresh cranberries or chocolate.

Done!

Bon appetit!