Gluten and Dairy Free Christmas Cheesecake

serves / makes 8
60 prep time
60 mins cooking time


I haven’t cooked a lot with fresh cranberries before but I wanted to try and make a dessert with them this year. I ponder over my options and decided to make a Christmas themed cheesecake. I opted to make a baked chocolate cheesecake and top with cranberries and orange. This would be a perfect pudding for Christmas Eve as a little treat before the big day.

I used Scheese soft dairy free cheese which I bought in Holland and Barrett to make this incase anyone is wonder.




For the base:

  • 100g dairy free spread, melted
  • 200g gluten free digestive biscuits

For the filling:

  • 100g dairy free dark chocolate, melted
  • 450g dairy free cream cheese
  • 200g caster sugar
  • 2 tablespoons dairy free cocoa powder
  • 2 eggs, separated

For the topping:

  • 300g fresh cranberries
  • grated zest and juice of an orange
  • 100g caster sugar
  • 1 teaspoon cornflour stirred into 1 tablespoon water


  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the melted chocolate, cream cheese, caster sugar, cocoa powder and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites into the chocolate mix
  9. Pour over the biscuit base and bake for 50 minutes
  10. Remove from the oven and allow to cool
  11. Chill in the fridge for a couple of hours or overnight, if possible
  12. For the topping, put the cranberries, orange juice and zest, caster sugar and cornflour mix into a saucepan and cook for 5-10 minutes until the fruit has softened and the juice has thickened
  13. Allow to cool, remove the cheesecake from the cake tin and then spoon the fruit mixture on top

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