No-Bake Cranberry Torte

A delicious no bake cranberry cheesecake recipe! Creamy, rich and refreshing with a crunchy biscuit base. This quick and easy cheesecake recipe with yogurt will become your newest favorite!

By Feli Chic'Cuisine


Serves 10

For the Biscuit Base

  • 150g butter cookies, crushed

  • 50g hazelnuts

  • 110g butter, melted

For the Filling

  • 500g yoghurt (Greek yoghurt)

  • 70g caster sugar

  • 200g cranberries in syrup, drained (safe 3 tablespoons for decoration)

  • 8 red gelatine leaves

  • 250ml whipping cream

  • 1 organic lemon, juice and zest

  • dark chocolate, to decorate


Make The Biscuit Base

1. Line a 20cm (8 inches) springform pan with baking paper. Set aside.

2. In a skillet, place the hazelnuts and toast over medium heat for a few minutes, until they are close to toasted (not quite fragrant).

3. Add cookies to a large freezer bag and and crush with a rolling pin until you get fine crumbs. Repeat the procedure for hazelnuts.

4. In a bowl, combine crushed cookies and crushed hazelnuts. Mix with the melted butter​. Press onto the bottom of the prepared pan. Refrigerate.

Make The Filling

5. Add the gelatin leaves to a bowl with cold water and let soak for about 5-7 minutes, until it becomes soft.

6. In a bowl, mix the yogurt, sugar, lemon juice, and lemon zest until well combined. Add the cranberries (drained). Set aside.

7. Add the soaked gelatin leaves to a small saucepan and heat up gently. As soon as the gelatin has melted, add about 1-2 tablespoons of the yogurt mixture to the saucepan and mix with the gelatin. Gradually stir the disolved gelatin in yogurt-cranberry mixture, and mix well.

8. In a mixing bowl, whip cream until soft peaks form. Gradually fold into yoghurt-cranberry mixture.

9. Pour into the springform pan on top of the butter cookies base and smooth out the top. Refrigerate for at least 3 hours or overnight.​ Decorate with cranberries and grated chocolate.


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

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