Vegan No-bake Cranberry Sauce Cheesecakes

 Creamy, rich, and satisfying as hell. This vegan cheesecake will have you forgetting about normal cheesecake in moments.

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Vegan No-bake Cranberry Sauce Cheesecakes

makes 12 muffin sized cakes plus some filling leftover.

ingredients:

• 3 cups raw cashews soaked several hours
• 3/4 cup coconut milk
• 1/4 cup sugar
• 2 tablespoons maple syrup
• zest and juice of 1 lemon
• 1/2 teaspoon vanilla extract
• 1 tablespoon ground chia seeds
• crust:
• 1 package graham crackers, crushed
• 4 tablespoons melted coconut oil
• 2 tablespoons sugar
• homemade cranberry sauce 

directions:

1. Place the crust ingredients in a large bowl and mix very well. 
2. Evenly distribute the crust among 12 greased muffin cups and press it down to mold it to the shape of the cup. Place in the freezer while you make the filling.
3. Combine all of the remaining ingredients (excluding the cranberry sauce and chia seeds) in a high powered blender and blend until smooth. You may need to scrape down the sides with a spatula.
4. Once smooth, add the ground chia and blend again. You add the chia last as it will begin to bind together once wet so it is safest to add it last and blend in when everything is already smooth.
5. Fill the muffin cups up to the top of the crust and place back in the freezer for 2 hours.
6. Make the cranberry sauce or melt down a can of cranberry sauce. Spoon the warm sauce onto the tops of the frozen or partially frozen cheesecakes.
7. Return to the freezer for several hours. It is best for them to be frozen solid for the next part.
8. To remove the cakes from the tin, place the tin in a tray of boiling water. Immediately begin to move the cakes out of the tin. The boiling water will warm the oil you greased the cups with allowing the cakes to release. However, the oil in the crust will also begin to melt too so it is important to work quickly.
9. Place the cakes on a tray and let them thaw in the fridge several hours to overnight. 
10. Enjoy!!