Boil a pot of water and place the cashews in the water. Remove the water from heat and leave uncovered for an hour. Drain and cool to at least room temperature.
Add the cashews, lemon juice, coconut oil, Silk Dairy-Free yogurt, agave nectar, vanilla extract, and salt together in a blender and blend until smooth and silky. If it isn't getting silky, add a bit more Silk yogurt one tablespoon at a time, up to three tablespoons.
Set aside the filling in the refrigerator.
Add the ingredients for the cranberry swirl in a skillet and cook until the cranberries pop and the juices become syrupy. Place in the refrigerator to chill.
Once both ingredients are chilled, take out three glasses. Place a couple of tablespoons of crushed gingersnap in the bottom, then top with some of the cheesecake filling. Swirl in a couple of teaspoons of the cranberry sauce. Repeat the layers until you've reached the top of the glasses. Chill in the refrigerator until cold. Garnish with more gingersnap crumbs and cooked cranberries.
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