Quick No-Bake Cranberry Ginger Cheesecake Cups

A couple of weeks ago, I saw a photo of some vegan cheese topped with cranberry sangria sauce, and to me it totally looked like a piece of cheesecake with cranberry sauce on top. I wanted it. 🙂  As I prepared to make a baked vegan cheesecake with cranberry topping, I thought it might be nice to have an easy layered cheesecake dessert that didn’t require baking or springform pans, and thus the cheesecake cups were born.

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This is an easy one ~ all you have to do is blend a few ingredients, cook the berry sauce for a few minutes and you have a dessert that looks beautiful and tastes amazing!

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Cranberry Ginger Cheesecake Cups

  • 1 cup gingersnap crumbs (use Mi-del Gingersnaps for a gluten-free version)
  • 8 oz. vegan cream cheese (Trader Joe’s is my favorite)
  • 1 can (11.25 oz) sweetened condensed coconut milk
  • 1 cup fresh or frozen cranberries
  • 1/2 cup maple syrup
  • 1/2 cup chopped pecans

Make the gingersnap crumbs by processing gingersnaps in a food processor and set aside.

In the food processor, blend the cream cheese and coconut milk and set aside.

In a small saucepan, combine the cranberries, maple syrup and pecans. Bring to a boil, then lower the heat and simmer for 5-10 minutes, until the cranberries have popped and the sauce starts to thicken.

In small dessert dishes or wine glasses, put a layer of gingersnap crumbs on the bottom. Add a layer of the cream cheese mixture, and top with the cranberry sauce. Let chill and serve. How easy is that? 🙂

Makes 4-6 servings, or around 8-10 if you make them in shot glasses.

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4 thoughts on “Quick No-Bake Cranberry Ginger Cheesecake Cups

  1. Hi Kelli,
    This looks great! I bought everything today and I’m making them for Thanksgiving! I’m thankful for you and for your wonderful recipes! Happy Thanksgiving!

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