Gluten-free orange and cranberry no-bake cheesecake

A piece of cheesecake on a plate, with an orange slice on it, while I am adding a dollop of cranberry sauce to the top

All photos in this post courtesy of Ingvar Mattsson — a.k.a. Mr. Sweden. 😉 I didn’t get cooking process shots, in the chaos of making a holiday dinner–with dead batteries in my camera.

OK, I lied a little with the title. The filling is no-bake, but I did bake a crust instead of using crushed-up GF cookies. I have gotten totally hooked on the frozen (OK if you can eat oats)  Almondy Tårta from IKEA (mmm, the dark chocolate version)–also, IKEA’s house-brand Tårta Mandel, which I think is also oaty-GF and very possibly made by Almondy. (I ran across handy allergy information from, in case you’re wondering which varieties are safe for other allergens; they’re all certified gluten-free.) So, I was inspired by the oaty, cookie-like base in those. I also wanted a honey-and-ginger flavor in the crust. It was still pretty easy to make.

ETA: I was wrong, looking at the Almondy site. Their tårta don’t contain oats after all, just almond and apricot kernel in the cake.  But, the oaty approximation worked out well, and was less expensive to make. 🙂 /ETA

The filling was inspired by this recipe from Sainsbury’s. I had no idea if you could even make a no-bake cheesecake filling with the soft spreadable cream cheese which is the only kind readily available here, but it worked just fine.

The not quite whole-berry, more jamlike textured cranberry sauce topping worked really well, especially with the added orange flavor in the filling. And, even better, I felt free to eat two pieces at a go, since I made the filling with Splenda–and couldn’t really tell the difference! I was concerned that it wouldn’t set up as well without the sugar, but that wasn’t a problem.

Gluten-free orange and cranberry no-bake cheesecake

Crust mixture:

  • 1 c. (200mL) ground almonds
  • 1 c. (200mL) rolled oats
  • 1/2 c. (100mL) medium oatmeal — you can give rolled a spin in the blender until it’s a crumb consistency, or just use more plain rolled oats
  • Dash of salt
  • 1/8 tsp. baking soda (sodium bicarbonate)
  • 1.5 tsp. ground dry ginger
  • 100g (close enough to a stick) of butter
  • 2 tbsp. honey

Butter a springform pan, and preheat the oven to 350F / 180C. Mix the dry ingredients together in a bowl. Melt the butter, and stir in the honey. Stir the honey butter into the dry mixture, and press it into the bottom of the springform pan. Bake for 8-10 minutes, or until it’s just starting to brown on top.

Let the crust cool completely before you put the filling onto it.


  • 2  x 300g packs soft cream cheese (say, 2.5 x 8 oz. ones)
  • 225mL (1 c.) granulated Splenda or icing/powdered sugar
  • 300mL (close enough to a cup) sour cream/crème fraîche
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • Minced zest of half a large orange

Easy-peasy. Just cream the cheese and sugar or Splenda together, then stir in the other ingredients thoroughly. Pour onto the crust in the springform pan, and chill for at least an hour (preferably more) before serving with a dollop of cranberry sauce on top. I was going to add some chopped walnuts on top, but forgot.

Mr. Sweden’s photo sequence of me assembling his second slice *g*:

I didn't adjust the color here, since it looked kind of interesting. 🙂


2 responses to “Gluten-free orange and cranberry no-bake cheesecake

  1. Ummmmmm. that loooks heavenly! I’ll be trying it!

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