Name: Easy No-Bake Vegan Chocolate Cranberry Tart (Perfect for Christmas!)
Prep time: 2 h 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 cups vegan chocolate cookies/crackers; 5 tablespoons melted vegan butter or coconut oil; 1 ½ cups dairy-free dark chocolate, chopped; 1 cup full-fat coconut milk; ¼ cup pure maple syrup; 1 teaspoon vanilla extract; 1 ½ cups fresh cranberries; ½ cup sugar (plus extra for rolling); Pinch of salt

Introduction of Recipe

This easy vegan chocolate cranberry tart is the ultimate Christmas dessert for anyone craving a rich, memorable finale without fuss. It’s perfect for the holiday season, boasting decadent dark chocolate ganache, a crunchy vegan cookie crust, and a sparkling layer of cranberries that turns dessert into a centerpiece.

It’s one of the top vegan holiday desserts for American families because it’s simple, no-bake (hello, oven space saver!), and always the first to disappear from the dessert spread. Serve it for Christmas Day lunch, festive potlucks, or casual holiday gatherings—this tart brings joy and inclusivity for all eaters.

History / Background

While chocolate tarts have European origins, infusing them with seasonal American flavors—like cranberries—transforms this recipe into a new holiday classic. Cranberries have long been a staple of U.S. Christmas feasts, valued for their jewel-red hue and tangy brightness. Vegan holiday baking has grown over the past decade as plant-based diets have become mainstream, with creative updates to classic favorites.

This tart takes its inspiration from no-bake cheesecakes and French patisserie, merging them with New World Christmas ingredients. The result is an easy, elegant dessert that feels both nostalgic and “now”—and 100% vegan.

Why You’ll Love This Recipe

The Vegan No-Bake Chocolate Cranberry Tart is set to be your new go-to Christmas dessert.

Delightfully quick and easy—no baking required

Budget-friendly and made with pantry staples

Stunning presentation with minimal effort

Crowd-pleasing flavor—rich, creamy, and slightly tangy

Kid- and allergy-friendly (dairy-free, egg-free, vegan)

Can be made ahead for stress-free hosting

Ingredient Notes

Vegan chocolate cookies/crackers (crust): Form the chocolate cookie base; use store-bought or homemade. Gluten-free options work well.

Vegan butter or coconut oil: Binds the cookie crumbles and provides a “buttery” texture.

Dairy-free dark chocolate: The heart of the ganache—go with good quality for luscious, flavor-packed filling.

Full-fat coconut milk: Creates a creamy texture; other plant cream can be used as well.

Maple syrup or agave: Adds gentle sweetness and helps the filling set.

Vanilla extract: Elevates chocolate notes and adds warmth.

Fresh cranberries: A festive topping; sub pomegranate seeds or raspberries as needed.

Sugar (for cranberries): Balances the cranberry tang; coconut sugar or standard granulated can be used.

Equipment Needed

Food processor or blender

Medium mixing bowls

Small saucepan

Springform tart pan (8–9 inch) or pie dish

Measuring cups and spoons

Spatula

Wax or parchment paper