No-Bake Vegan Cheesecake with a Cranberry Raspberry Center

To a large bowl, combine the graham crackers, melted vegan butter and brown sugar. Transfer the mixture to the pan and flatten till packed and tight.  Place in the fridge while you make the rest of the components.

To a medium-sized pot, add the cranberries, raspberries, sugar and orange juice.  Cook on medium-low heat for around 15-20 minutes or until the berries have burst and the consistency it jam-like.

To a high-speed blender, add the cashews and water.  Blend for 1 minute or until smooth and creamy. Transfer mixture to a large mixing bowl.  Mix in the icing sugar and vanilla till well combined.  Fold in the whipped cream.

Once the cranberry filling is ready, set aside and cool.

Remove the tin from the fridge and layer with the cranberry filling.  Use a spoon to flatten everything.

Pour the cashew mixture over the cranberry filling and flatten.

Chill in the freezer for at least 4 hours or overnight before enjoying.