Paleo Cranberry Cheesecake (Vegan, Gluten-Free, No-Bake)
Today I am sharing with you a recipe that I recently came up with for a paleo, vegan, no-bake cranberry cheesecake. This gluten-free (and no refined sugars) recipe features my homemade cranberry sauce as the star of the show. This recipe will be a hit at your next holiday gathering or party. If you love cranberries you will love this paleo cranberry cheescake!
Servings Prep Time
8-10people 20minutes
Cook Time Passive Time
00 6hours
Servings Prep Time
8-10people 20minutes
Cook Time Passive Time
00 6hours
Paleo Cranberry Cheesecake Crust
Paleo Cranberry Cheesecake Filling
Paleo Cranberry Cheesecake Topping
  1. For the crust, you are going to use a food processor and place all CRUST ingredients in the food processor and blend them on high until all ingredients are incorporated. This will be thick and it needs to be spread out evenly on a parchment paper lined 9″ springform pan.
  1. Place all of the filling ingredients (except for the one cup of sauce, reserve that for a bit later) into the food processor. Blend up these filling ingredients until smooth. You may need to stop the food processor and stir the ingredients with a soft spatula.
  2. Once the filling is smooth, place the filling into a medium sized bowl. Stir in one cup of fresh paleo cranberry sauce.
  3. Smooth the filling out evenly on the crust. I use a soft spatula to smooth out the filling.
  4. Refrigerate the filling and crust for 6 hours.
  1. Remove the cheesecake from the refrigerator and place the cranberry sauce and the pecans on top with whatever design you would like. I did a bullseye design with my sauce and my nuts.
  2. Slice, serve, and enjoy!
Recipe Notes

Please keep refrigerated to maintain freshness.

Pumpkin pie spice can be subbed in for the seasonings if you do not have them.

Items you will need to create this recipe: