agave syrup, coconut sugar, cranberries, cream, cream cheese, MI-DEL® Gluten Free Graham Style Pie Crust, orange juice, orange zest, sugar, vanilla extract, water

Cranberry Orange Cheesecake Pie

Completely no-bake and thrown together in MINUTES this pretty cranberry orange cheesecake pie is the easiest festive dessert to whip up this holiday season! Ingredients Cheesecake Pie: 16 oz cream cheese , softened3/4 cup powdered sugar1/4 cup orange juice concentrate1 tbsp vanilla extract1 cup heavy whipping cream1 MI-DEL® Gluten Free Graham Style Pie Crust Cranberry […]

25 minutes
25 minutes
4 servings

Completely no-bake and thrown together in MINUTES this pretty cranberry orange cheesecake pie is the easiest festive dessert to whip up this holiday season!

Ingredients
Cheesecake Pie:
Cranberry Compote Topping:
Ingredients
Cheesecake Pie:
Cranberry Compote Topping:
Instructions
  1. Make the cheesecake pie: Place cream cheese in a stand mixer fitted with a paddle attachment. Beat on medium high speed until cream cheese is completely smooth. Add powdered sugar, orange juice concentrate, and vanilla to mixer and beat until smooth, about 2 minutes.
  2. In a separate mixing bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Scrape filling into pie crust and refrigerate 2-3 hours until firm.
  3. While pie chills, make the the cranberry compote topping: In a small saucepan, combine all compote ingredients and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer compote until cranberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and chill.
  4. Once ready to serve pie, top pie with cranberry compote and spread to edges. Slice pie and enjoy!

Thanks to Whole and Heavenly Oven



Ingredients

Instructions

  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps