Plant-Based Cranberry Cheesecakes || @theplantbasedcatholic

theplantbasedcatholic Plant-Based Cranberry Cheesecakes theplantbasedcatholic Elizabeth Recipe developer behind The Plant-Based Catholic http://theplantbasedcatholic.com 102 Miso Mustard Protein Bowl w/ But... 403 Plant-Based Curried Parsnip Soup... 2.6K Easy Oil-Free Herb Roasted Finge... 1.6K Plant-Based Purple Sweet Potato Pie 46 Plant-Based Bourbon Glazed Carrots 9.7K Plant-Based Cranberry Cheesecakes 1.5K Green Beans w/ Caramelized Onion... 14.2K Plant-Based Hungarian Mushroom Soup 466 Soft-Baked Ginger Molasses Cookies 221 Plant-Based Miso Mushroom Sweet ... See more from theplantbasedcatholic

Get App Soak 6oz raw cashews in boiling water for at least 30 minutes. 1 @theplantbasedcatholic on

Get App Blend 3/4C oats, 1/4C raisins, 1T nut butter, and 2t maple syrup until it starts to stick together. 2 @theplantbasedcatholic on

Get App Press the crust into muffin cups or a cake pan. 3 @theplantbasedcatholic on

Get App Drain the cashews and blend with 1C cranberries, 1/4C maple syrup, and 1/4C hot water until smooth. 4 @theplantbasedcatholic on

Get App Fill each cup with the cranberry filling. Top with additional cranberries. 5 @theplantbasedcatholic on

Get App Freeze the cheesecake cups for at least 2 hours. Let thaw 5 minutes before serving. Enjoy! 6 @theplantbasedcatholic on

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