No-Bake Cranberry Torte - A Light & Creamy Dessert with No Added Sugar
by Feli Chic'Cuisine
Are you looking for a dessert that’s indulgent yet light, creamy yet refreshing, and completely free of added sugar? Look no further than this No-Bake Cranberry Torte! Perfect for holiday gatherings, dinner parties, or even a sweet treat to enjoy on a cozy evening, this dessert is as beautiful as it is delicious.
With a buttery biscuit crust, a tangy cranberry and Greek yogurt filling, and a touch of dark chocolate for garnish, this torte is a showstopper that requires minimal effort.
The best part? It’s a no-bake recipe, so you don’t even need to turn on your oven. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and sure to impress.
Why You’ll Love This Recipe
Minimal Added Sugar: This dessert uses only 60g of caster sugar in the filling (or a sugar substitute of your choice), making it a lighter and healthier option compared to traditional desserts. The natural tartness of cranberries and the creaminess of Greek yogurt balance the sweetness perfectly.
Light & Creamy: The combination of Greek yogurt and whipped cream creates a luscious, airy filling that melts in your mouth without being overly heavy.
No-Bake Convenience: No oven required! This recipe is perfect for warm weather or when you’re short on time.
Festive & Elegant: The vibrant red cranberries and dark chocolate garnish make this torte a stunning centerpiece for any occasion.
What Makes This Recipe Special?
✔️ Greek Yogurt: A Healthier Alternative
Instead of using cream cheese or mascarpone, we use Greek yogurt, which is packed with protein, probiotics, and a slight tangy taste that balances the sweetness of the cranberries. It also creates a lighter, silkier texture than traditional cheesecakes.
✔️ Cranberries: A Tart & Sweet Superfood
Cranberries add a beautiful burst of tangy flavor and a natural sweetness that pairs perfectly with the creamy yogurt. They are also rich in antioxidants and vitamins!
✔️ No Refined Sugar? No Problem!
This recipe uses only 60g of caster sugar, but you can swap it for honey, maple syrup, or a sugar substitute if you want a completely refined sugar-free dessert.
Why Greek Yogurt?
Greek yogurt is the star of this filling, and for good reason! It’s thick, creamy, and packed with protein, making it a healthier alternative to cream cheese or heavy cream-based fillings.
Its natural tanginess balances the sweetness of the cranberries and complements the richness of the whipped cream. Plus, it’s versatile and easy to work with, ensuring a smooth, velvety texture every time.
Easy Step-by-Step Recipe
Prepare the Crust
✔️ Place the hazelnuts in a dry skillet over medium heat and toast for a few minutes until fragrant.
✔️ Place butter biscuits in a large ziplock bag and crush them with a rolling pin until fine. Repeat with the hazelnuts. For a quicker option, use a food processor.
✔️ In a medium bowl, mix crushed biscuits and hazelnuts, then stir in the melted butter.
✔️ Press the mixture evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
Make the Filling
✔️ Place the gelatin sheets in a bowl of cold water and let them soak for 5-6 minutes.
✔️ In a large bowl, whisk together Greek yogurt and sugar (or honey if using). If using honey, remember to reduce the yogurt by 1 tablespoon to balance the moisture.
✔️ Gently squeeze excess water from the gelatine sheets. In a small saucepan, heat the gelatine with 1-2 Tbsp of the yogurt mixture over low heat, stirring until fully dissolved.
✔️ Gradually stir the dissolved gelatine into the yogurt mixture, ensuring it’s well incorporated. Gently fold in the drained cranberries.
✔️ In a separate bowl, beat the whipping cream until soft peaks form. Gradually fold it into the yogurt mixture.
✔️ Pour the filling over the biscuit crust, smoothing the top. Refrigerate for at least 3 hours or overnight to set.
Ways to Add Color to Your Cheesecake
If you’re using powdered gelatin instead of red gelatin sheets, the cheesecake will have the same texture but may lose its natural pink hue. To achieve the same beautiful color naturally:
Cranberry Puree – Blend a small portion of the cranberries (about 2-3 tablespoons) into a smooth puree and mix it into the yogurt mixture before adding the gelatin. This will give it a soft pink hue.
Cranberry Juice – Use 1-2 tablespoons of natural cranberry juice (without added sugar) instead of water when dissolving the gelatin. This will infuse the torte with a light pink tint.
Raspberry or Strawberry Powder – Add ½ teaspoon of freeze-dried raspberry or strawberry powder for a natural red-pink hue and a hint of berry flavor.
Natural Food Coloring – If you want a more intense color, you can add a few drops of natural red or pink food coloring.
Frequently Asked Questions (FAQ)
1. Can I Replace Caster Sugar with Honey?
Yes! You can replace caster sugar with honey for a more natural sweetness. Since honey is sweeter and more liquid than sugar, use 40g (2 Tbsp) of honey instead. To maintain the right consistency, reduce the Greek yogurt by about 1 Tbsp to balance the extra moisture.
2. Can I make this dessert vegan?
Absolutely! Use vegan biscuits, coconut oil instead of butter, coconut yogurt, and agar-agar instead of gelatine.
3. Can I use powdered gelatin instead of sheets?
Yes! Use 2 tsp powdered gelatin dissolved in 2 ½ Tbsp cold water, let it bloom for 5 minutes, then heat gently before mixing into the yogurt. See bellow: How to Add Color to Your Cheesecake.
4. Can I use frozen cranberries instead of compote?
Yes! Simmer frozen cranberries with a little water and sweetener until they break down into a compote-like consistency. Drain well before using.
5. Can I use a different fruit?
Yes! Raspberries, blueberries, or even mango would work beautifully in this recipe.
6. Can I make this in advance?
Absolutely! In fact, it’s best made a day ahead to allow the flavors to develop and the texture to fully set.
7. How long does this torte last?
It will keep well in the refrigerator for up to 3 days.
If you enjoyed this, you may love: No-Bake Strawberry Amarettini Cheesecake
No-Bake Cranberry Torte Recipe
This No-Bake dessert that’s as delightful to make as it is to eat. With its buttery crust, creamy filling, and vibrant cranberry flavor, it’s a treat that’s sure to win hearts.
Prep Time: 25 min
Chill Time: 4 h
Serves: 8
Ingredients
For the Crust
150g (1 ½ cups) butter biscuits, crushed
20g (3 Tbsp) hazelnuts
100g butter (7 Tbsp or just under ½ cup), melted
For the Filling
400g (1 ⅔ cups) Greek yogurt
60g (¼ cup + ½ Tbsp) caster sugar
180g cranberries (¾ cup) - compote, drained
6 sheets red gelatine (or 2 tsp powdered gelatin)
200ml (¾ cup + 1 Tbsp) whipping cream
To Decorate
Fresh cranberries
Grated dark chocolate
Method
Make the Crust
1. Grease and line the bottom of a 20 cm (8-inch) springform pan with parchment paper.
2. Place the hazelnuts in a dry skillet over medium heat and toast for a few minutes until fragrant.
3. Place butter biscuits in a large ziplock bag and crush them with a rolling pin until fine. Repeat with the hazelnuts.
4. In a medium bowl, mix crushed biscuits and hazelnuts, then stir in the melted butter. Press the mixture evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
Make the Filling
5. Place the gelatine sheets in a bowl of cold water and let them soak for 5-6 minutes.
6. In a large bowl, whisk together Greek yogurt and sugar. Set aside.
7. Gently squeeze excess water from the gelatine sheets. In a small saucepan, heat the gelatine with 1-2 Tbsp of the yogurt mixture over low heat, stirring until fully dissolved.
8. Gradually stir the dissolved gelatine into the yogurt mixture, ensuring it’s well incorporated. Gently fold in the drained cranberries.
9. In a separate bowl, beat the whipping cream until soft peaks form. Gradually fold it into the yogurt mixture.
Assemble & chill
1o. Pour the filling over the biscuit crust, smoothing the top. Refrigerate for at least 3 hours or overnight to set.
To Serve
11. Garnish with fresh cranberries and grated dark chocolate before serving.
Enjoy!
Words of Wisdom to Remember
"All the world is birthday cake, so take a piece, but not too much" - George Harrison
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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