This raw cranberry orange cheesecake is a flavorful and festive dessert, full of warm spices and a delicious and refreshing cranberry orange flavor. Vegan, gluten-free, paleo.
* To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
** The cranberries need to be at room temp as otherwise they can make the mixture harden and seize up inside the blender, preventing it from blending into a creamy smooth consistency. All ingredients for the filling should be room temp for this reason, but I highlighted the cranberries especially since fresh cranberries tend to be refrigerated or frozen.
*** Storage notes: treat this cake like ice cream. Keep it cake frozen at all times until ready to eat, and freeze any leftovers. If left too long at room temperature it will begin to melt back into the consistency it was in the blender.
Keywords: Raw Cranberry Orange Cheesecake (Vegan, Paleo, Gluten-Free)