🎄 Christmas Chickpea-Tofu Cheesecake with Cranberry-Orange Glaze

This Christmas, bring something unexpected and totally plant-powered to the dessert table. This festive cheesecake uses the same creamy chickpea-tofu base featured in the Thanksgiving Pumpkin Spice version, as well as in our original 3-Way Cheesecake post (Lemon-Vanilla, Maple-Pecan, and Strawberry Swirl). With a bright cranberry-orange glaze and a hint of cinnamon, it’s tart, sweet, and holiday-ready. 

To print recipe, scroll to PRINT link on the bottom of this recipe:

Crust:

🎄1 cup (100 g) almonds or walnuts

🎄1 cup (100 g) Medjool dates, pitted

🎄¼ tsp salt

🎄½ tsp ground cinnamon

Filling:

🎄1 can (250 g) chickpeas

🎄1 block (400 g) firm tofu, pressed

🎄⅔ cup (160 mL) maple syrup or agave

🎄¼ cup (60 mL) lemon juice

🎄2 tsp vanilla extract

🎄Zest of 1 orange

🎄¼ cup (60 mL) coconut cream

🎄1 tbsp (15 mL) cornstarch or arrowroot

Cranberry-Orange Glaze:

🎄1 cup (100 g) fresh or frozen cranberries

🎄⅓ cup (80 mL) orange juice

🎄¼ cup (60 mL) maple syrup

🎄1 tsp orange zest

🎄1 tbsp (15 mL) cornstarch mixed with 1 tbsp water

Instructions:

1. Process crust ingredients and press into 8- or 9-inch (20–23 cm) springform pan. Chill while preparing filling.
2. Blend filling ingredients until smooth. Pour over crust.
3. Bake at 350°F (175°C) for 40–45 minutes until just set. 
4. Cool, then chill overnight.

🎄For glaze: cook cranberries, orange juice, syrup, and zest until berries burst. Add cornstarch slurry and stir until thickened. Cool completely.

Spoon glaze over chilled cheesecake before serving.

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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