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Cranberry 'Cheesecake' Squares

 

Ingredients:

Base

Cranberry Filling

  • 250g Cranberries (fresh or frozen)

  • 60ml NUA Naturals Agave Nectar

  • Zest from half an orange

  • Juice from 1 orange (approx. 3-4 tbsp)

  • 1 cinnamon stick

Cream Cheese Filling

 

Instructions:

  • Line an 8×8 pan with parchment paper draped over each side for easy lifting. Set aside.

  • Combine all the base ingredients in a bowl and mash with a fork until well combined (Reserve 1/4 cup of the mix) press the rest into the prepared pan. Place in the fridge.

  • For the filling, combine all ingredients in a small saucepan. Bring to a boil, uncovered on medium heat, stirring often. Reduce heat to low and simmer for 10-12 minutes until mixture has thickened. You want it to be about the same consistency of cranberry sauce, a bit thicker. Remove from heat and allow to cool for 20 minutes.

  • For the cheese filling, combine the ingredients in a small bowl. Whisk to combine until smooth. Remove the base pan out of the fridge, top with cream cheese mixture and smooth out with the back of a spoon. Return back to the fridge until the cranberry mixture has cooled.

  • Top the cream cheese layer with cranberry sauce, removing the cinnamon stick before doing so. To do this, drop mounds of the sauce all over the pan so that you don’t have to spread the sauce to far along the top of the cream cheese. This will help you avoid mixing the two layers together. Go gently.

  • Once the cranberry layer is smoothed, combine the reserved 1/4 cup cookie base mix with an additional 2 tablespoons of ground almonds. Sprinkle over the top of the cheesecake.

  • Cover the pan with plastic wrap and allow to chill overnight.

  • When ready to serve, lift out of the pan with the edges of the parchment paper and cut into 12 squares with a sharp knife, cleaning the knife between each cut to maintain the colors and layers of the squares.

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