First, we need to bake cookies for our cheesecake base. Simply mix all of the ingredients for cookies, which are oat and rice flour, vegan margarine, sugar, cornstarch, vanilla, and create a smooth dough. Roll medium-sized balls in your hands and bake them on parchment paper for 400F (200°C) for 10 minutes or until golden.
When the cookies are done, put them in a food processor to break them into a fine consistency. Then add melted vegan butter to make it sticky.
Add the cookie mixture into a cheesecake pan lined with parchment paper. Use your fingers to push the cookie mixture into the sides. This cookie base should be at least 0.3 inches thick.
Next, prepare a cheesecake filling.
In a large bowl whisk silken tofu with coconut milk (only the solid part) with sugar and vanilla until fluffy.
In a saucepan combine water and agar powder. Bring it to a boil and simmer for 1 minute. Don't forget to whisk this mixture, so there are no lumps!
Remove from the heat and slowly pour into the tofu coconut mixture and whisk with a hand blender until everything is combined.
Pour the cheesecake mixture onto the cookie layer and put it into the fridge for at least 2-3 hours, or until firm.
When the cheesecake is completely cooled down and firm enough to slice it, let's prepare the cranberry compote.
In a small saucepan combine cranberries, water, brown sugar, and vanilla. Bring it to a boil and cook until thick.
Serve the compote on top of the cheesecake. Enjoy!
