No-Bake Cranberry Torte

by Feli Chic'Cuisine

A healthy, delicious, and easy dessert, this No-bake Cheesecake will surely become a new favorite!

Why Greek Yoghurt?

Greek yoghurt is an excellent source of calcium, contains probiotics, which support a healthy bacterial balance in the gut.

The difference between the regular yoghurt and Greek yoghurt is that the latest is a thicker, creamier yoghurt with twice the protein content. Greek yoghurt is strained three times, so most of the liquid is removed.

Prep Time: 25 min

Chill Time: 3 h

Serves: 8

Ingredients

For the Crust

For the Filling

To Decorate

Method

Make the Crust

1. Grease and bottom line with parchment paper a 20 cm (8-in) springform pan.

2. Place the hazelnuts in a skillet and toast over medium heat for a few minutes, until they are close to toasted.

3. Place the biscuits in a large ziplock bag and crush it with a rolling pin into fine crumbs. Repeat the procedure for hazelnuts.

4. In a medium bowl, combine crushed butter biscuits, crushed hazelnuts, and stir in melted butter. Press onto the bottom of the prepared pan. Refrigerate while you prepare the filling.

​Make the Filling

5. In a saucepan put the sheets of gelatine in cold water, and let them soak for about 5-6 minutes.

6. Meanwhile, in a large bowl, mix the yoghurt, and sugar. Set aside.

7. Gently squeeze the water out of the gelatine sheets. In a saucepan, combine the gelatine with 1-2 tablespoons of yoghurt mixture over low heat. Stir until the gelatine is dissolved. Gradually stir the dissolved gelatine into yoghurt mixture. Gently fold in the drained cranberries.

8. In a bowl, beat cream until soft peaks form. Gradually fold it into yoghurt mixture. Pour over biscuit crust and refrigerate for at least 3 hours or overnight. Decorate with cranberries and grated chocolate.

Enjoy!

"All the world is birthday cake, so take a piece, but not too much" - George Harrison