Cranberry Torte

By Feli Chic'Cuisine

Easy to prepare! This non-bake and refreshing cheesecake is a beautiful harmony of flavours.


Serves 8

For the Crust

  • 150g butter biscuits, crushed

  • 4 tablespoons hazelnuts

  • 110g butter, melted

For the Filling

  • 500g (low-fat) yoghurt

  • 70g sugar

  • 180g cranberries

  • 8 red gelatin sheets

  • 250ml whipping cream

  • 30g bitter chocolate, to decorate



1. Grease and bottom line with parchment paper a 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 (not quite fragrant).

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

4. In a bowl, combine crushed butter biscuits, crushed hazelnuts, and stir in melted butter.

​5. Press onto the bottom of the prepared pan. Refrigerate.


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

7. Drain the cranberries. In a bowl, mix the yoghurt and sugar. Add the cranberries, reserving 2 tbsp berries for decoration.

8. Gently squeeze the water out of the gelatin sheets. In a saucepan, combine the gelatin with 3-4 tablespoons of yoghurt cream over low heat. Gradually stir the disolved gelatin in yoghurt-cranberry mixture.

9. Whip cream until soft peaks form. Gradually fold into yoghurt-cranberry mixture. Pour over biscuit-hazelnut crust. Refrigerate for at least 3 hours or overnight.​ Decorate with cranberries and grated chocolate.

Cranberry Torte
"All the world is birthday cake, so take a piece, but not too much." George Harrison​​​

       ''Sugar and Spice and

           other Things Nice''

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