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Refined sugar-free cranberry orange cheesecakes

Refined Sugar-Free Cranberry Orange Cheesecakes

These refined sugar-free and lactose-free mini cranberry orange cheesecakes are the perfect portion of a decadent holiday treat! The luscious orange cheesecake sits on a vegan oatmeal crust and is topped with a spiced cranberry sauce.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Setting Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 360 kcal

Ingredients
  

For the Vegan Oatmeal Crust

  • 1 cup rolled oats
  • 2 TBSP all purpose flour
  • 1/4 tsp salt
  • 2 TBSP pure maple syrup
  • 3 TBSP coconut oil (melted)

For the Cheesecake

  • 2 8-oz containers lactose-free cream cheese
  • 1/4 cup lactose-free plain whole milk yogurt
  • 1/2 cup maple syrup
  • 1 tsp pure vanilla extract
  • 2 eggs
  • Zest of one orange

For the Cranberry Topping

  • 2 cups fresh cranberries (rinsed and dried)
  • 1/4 cup water
  • 2/3 cup pure maple syrup
  • 1/2 cinnamon stick
  • 1/4 tsp allspice
  • 1 tsp orange zest
  • 4 TBSP fresh squeezed orange juice

Instructions
 

Make the oatmeal crust

  • Preheat oven to 350°F and line a 12-count muffin tin with paper baking cups.
  • In a food processor, pulse oats, flour, and salt until oats resemble a coarse meal.
  • Add maple syrup and melted coconut oil and pulse until evenly moist.
  • Scoop one heaping half tablespoon of the oatmeal crust mixture into each baking cup.
  • Press down firmly and evenly with fingers, working the mixture to the edges of each baking cup.
  • Blind bake for 5-8 minutes or until the mixture begins to dry out.
  • Remove from oven and set aside to cool.

Make the cheesecake filling

  • Reduce oven temperature to 325°F
  • Remove cream cheese from the tub and place between two paper towels. Gently press excess liquid out of the cream cheese like its a block of tofu.
  • In a large mixing bowl or stand mixer, beat together cream cheese and yogurt until smooth.
  • Add the maple syrup, vanilla, and orange zest, and mix until incorporated.
  • Add eggs, mixing on low speed until combined, then mixing on medium speed until light and fluffy. Be careful not to overwhip the mixture at this stage.
  • Evenly fill the baking cups almost to the top.
  • Bake for 16-18 minutes, or until cheesecake is mostly set. It should still have a slight wobble.
  • Remove from oven and let cool on countertop before placing in the refrigerator for 2 hours to set completely.

Make the cranberry topping

  • In a medium saucepan, combine the cranberries, water, and maple syrup.
  • Stir to combine, then bring the mixture to a boil over medium heat.
  • Once boiling, reduce to a simmer and add the cinnamon stick and allspice.
  • Simmer for an additional 5-7 minutes, stirring occasionally as some of the cranberries burst and reduce down to a jam-like consistency.
  • Add the orange zest and juice, stir, and allow to cool before pouring over individual cheesecakes.
Keyword Cheesecake, Cranberries, Lactose-free, Maple Syrup, Sugar-free