This gluten-free cranberry orange cheesecake recipe is a decadent treat filled with flavor. The toasted oat and almond crust adds a taste of nutty, earthy flavor.

If you’re gluten-sensitive, make sure that when you choose oats, you check the label to make sure the oats are processed in a gluten-free facility.

Low-fat or non-fat milk can be substituted for whole milk.

A Decadent Gluten-Free Cranberry-Orange Cheesecake Recipe

Yield: Serves 8-12

A Decadent Gluten-Free Cranberry-Orange Cheesecake Recipe


  • For the cranberry topping: (whole berry cranberry sauce may be substituted)
  • 1 bag fresh cranberries
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ cup orange juice
  • ¼ teaspoon cornstarch
  • For the crust:
  • 3 cups rolled oats *see note
  • 3/4 cup slivered almonds
  • 1 stick slated butter, melted
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla
  • For the cheesecake:
  • 3- 8 ounce blocks of cream cheese
  • 16 ounces sour cream
  • 3 large eggs
  • 1 cup granulated sugar
  • 3 teaspoons orange zest
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt


Cranberry topping directions:

Place the cranberries, sugar, vanilla, orange juice and cornstarch in a medium saucepan. Place over medium high heat, stirring occasionally, until berries burst and sauce thickens. Set aside to cool.

Directions for the crust:

Preheat oven to broil. On a rimmed baking sheet, spread the oats and almonds. Place under a broiler for 1-2 minutes, (stirring halfway through). Remove immediately when lightly toasted. Allow oven temperature to reduce to 350 F.

Place the toasted almonds and oats in a food processor fitted with blade and pulse until fine. Place the oat/almond mixture into a medium mixing bowl and add the remaining ingredients. Press the mixture onto the bottom and halfway up the sides of a 9” spring form pan. Bake in a 350 F oven for 15-17 minutes. Set aside on a baking sheet to cool slightly.

For the cheesecake:

Place a small casserole pan on the bottom shelf of the oven, fill halfway with water. Preheat oven to 325 F. In a food processor, pulse the cream cheese and sour cream until smooth. Add in the sugar and pulse until incorporated (3-4 pulses). Add in the eggs one at a time, pulsing just enough to incorporate. Pour mixture into a bowl and fold in the vanilla, salt and orange zest.

Gently pour into prepared crust pan that has been placed on top of a baking sheet. Place several spoonfuls of the cranberry mixture on top of batter and gently pull a knife through to swirl. (There will be leftover cranberry sauce.) Bake at 325 F for 55-60 minutes, or until center 3-4” is slightly quivery. (This will set as cheesecake cools.) Gently run a smooth knife along outer edges to prevent cracking. Turn the oven off and allow cheesecake to cool inside the oven 2 hours with the door halfway open.

Once cooled, allow cheesecake to chill, covered in the refrigerator for 3-4 hours. After cheesecake has chilled, unmold from pan and serve.

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Recipe and photo courtesy of the Florida Dairy Farmers.