Gluten free no bake cranberry swirl cheesecake

Gluten free no bake cranberry swirl cheesecake

ChefMom
  • Prep:
  • Cook Time: 2 hr
  • Total: 2 hr
  • Serving: Serves 12

This gluten free, no bake cranberry swirl cheesecake holiday dessert will please every palate at the table.

Ingredients

  • 3/4 cup crushed gluten free graham crackers or ginger snaps
  • 2 tablespoons unsalted butter, melted
  • 2, 8-ounce, packages Neufchatel or reduced fat cream cheese, softened at room temperature
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1 tablespoon finely grated orange zest
  • 1 cup homemade or canned whole berry cranberry sauce
  • 1/3 cup orange juice, divided
  • 1 envelope unflavored gelatin

Directions

  1. To make the crust, combine crumbs and butter in a small bowl and press into a greased, 8-inch springform pan; set aside.
  2. In a stand up mixer fitted with the paddle attachment, beat cream cheese, yogurt, sugar, vanilla, and orange zest until smooth; set aside.
  3. In a small bowl, whisk cranberry sauce and 2 tablespoons orange juice until smooth. (If using a homemade cranberry sauce, drain excess liquid and omit the 2 tablespoons of orange juice from the recipe.)
  4. In a small pan over low heat, sprinkle gelatin over remaining orange juice and stir until dissolved; add gelatin mixture to cream cheese mixture and blend to combine.
  5. Pour cream cheese mixture into springform pan; pour cranberry sauce over cream cheese mixture and use a knife to cut cranberry sauce through cream cheese mixture in a swirl pattern.
  6. Cover with plastic and refrigerate for a few hours to set. When ready to serve, run a thin spatula between cheesecake and sides of the pan. Remove ring from pan. Use a sharp knife to slice and serve, wiping the blade in between each slice.
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