Cranberry Torte

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

By Feli Chic'Cuisine


Serves 8

For the Crust

  • 150g butter biscuits, crushed

  • 4 tablespoons hazelnuts

  • 110g butter, melted

For the Filling

  • 500g yoghurt

  • 70g caster sugar

  • 180g cranberries

  • 8 red gelatine sheets

  • 250 ml whipping cream

  • 30g dark chocolate, to decorate



1. Grease and bottom line with parchment paper a 30 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 (not quite fragrant).

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 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 gelatine 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 tablespoons berries for decoration.

8. Gently squeeze the water out of the gelatine sheets. In a saucepan, combine the gelatine with 3-4 tablespoons of yoghurt cream over low heat. Stir until the gelatine is disolved. 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.


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

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