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.
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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:
- Process crust ingredients and press into 8- or 9-inch (20–23 cm) springform pan. Chill while preparing filling.
- Blend filling ingredients until smooth. Pour over crust.
- Bake at 350°F (175°C) for 40–45 minutes until just set.
- 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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Published February 22, 2024
🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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