Orange Cranberry Raw Mini Cheesecakes

As if this raw cheesecake couldn’t get any better-then this orange cranberry version happened.

I often make this with kiwi and lime or strawberries, but I went with cranberries because they just seem a bit more festive. And figured they would pair well with the blueberry cranberry mint sangria I’m making for my cousin’s Christmas eve party 🙂 I was hoping it’d come out a deep red color to match the holiday, but it’s a little on the pinker side. Regardless of the color, I love this updated version of my classic, healthy dessert.

CRUST & FILLING

Follow the original raw vegan cheesecake recipe here 

CRANBERRY TOPPING

2 cups fresh cranberries

1/3 cup fresh orange juice

Juice of one orange

1/4 cup organic brown sugar

• Prepare the crust and press about a tablespoon into muffin tins (makes about 15)
• Prepare filling ingredients and pour about 2 tablespoons of filling mix over each of the crusts
• Make cranberry filling by bringing all ingredients to a boil, then simmering for about 15 minutes or until reduced and sticky
• Spoon about 1 teaspoon over filling, then pour enough filling over each one to cover the cranberry layer
• Top each mini cheesecake with remaining cranberry mix, then let set in the fridge for at least two hours before serving