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:
- 16 oz cream cheese , softened
- 3/4 cup powdered sugar
- 1/4 cup orange juice concentrate
- 1 tbsp vanilla extract
- 1 cup heavy whipping cream
- 1 MI-DEL® Gluten Free Graham Style Pie Crust
Cranberry Compote Topping:
- 1 12 oz bag fresh cranberries
- 3/4 cup water
- 1/2 cup coconut sugar or brown sugar
- 2 tbsp agave syrup
- 1 tbsp grated orange zest
Ingredients
Cheesecake Pie:
Cranberry Compote Topping:
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Instructions
- 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.
- 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.
- 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.
- Once ready to serve pie, top pie with cranberry compote and spread to edges. Slice pie and enjoy!
- 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
- 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.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.