With the festive season just around the corner we’re all about eating, drinking and being merry! If you’re on cooking duties this year, we have a dessert that will go down a storm, and the best bit? It’s vegan too!

We’d love to see how you get on, so send in pics of your efforts to info@melanmag.com and we’ll feature on our social media.


Cranberry Cheesecake

 Dish of the week: Festive Cranberry Cheesecake

For the base:
250g/ 8 ½ oz vegan digestive biscuits
100g/3 ½ oz vegan margarine
1 tsp ground cinnamon


For the filling:
100g/ 3 ½ oz dried cranberries
Liquid for soaking (see method)
450g/1 lb unflavoured vegan cream cheese
200g/7oz unflavoured vegan yoghurt
1 tbsp cornflour
2 tbsp golden syrup


To decorate:
Holly leaves
Fresh pomegranate kernels



  1. Preheat the oven to 180C/350F/Gas Mark 4. Grease the base and sides of a 23cm/9 inch, loose-based tart tin.
  2. Place the cranberries in a small bowl and cover with soaking liquid of your choice – perhaps vegan red wine or brandy, fruit juice or an alcohol-free fruit punch. Leave to soak for up to an hour until required.


For the base:

  1. Put the biscuits into a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
  2. Melt the margarine in a saucepan, then take off the heat and stir in the biscuit crumbs and cinnamon.
  3. Mix thoroughly, then press the mixture into the base of the prepared tin and press down with the back of a spoon. Bake on a baking tray for 10 minutes.


For the filling:

  1. Put the vegan cream cheese, vegan yoghurt, cornflour and golden syrup into a large bowl and mix well. Drain the cranberries and gently stir into the mixture.
  2. Spoon the filling over the biscuit base, smooth it with the back of a spoon and return to the oven for 30-35 minutes until golden and just set.


Allow to cool in the tin, then remove from tin onto a serving plate and chill until ready to serve. Decorate with holly leaves (not for eating!) and fresh pomegranate kernels.




Recipe supplied by The Vegan Society


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