Gluten-Free Cranberry Citrus Cheesecake

One of my forever favorite desserts is cheesecake because there are so many variations of cheesecake you can make! One of my life goals is to perfect the art of cheesecake making.

This Gluten-Free Cranberry Citrus Cheesecake is perfectly sweet, tart, and tangy. With a smooth light texture and colorful exterior, it makes for the perfect holiday dessert.

Cranberries and citrus are a match made in flavor heaven. Cranberries are pretty tangy on their own, but not so sweet. Oranges are sweet, with their own version of tang. Lemons are tart, Together? Magical, I tell ya. Especially in this creamy smooth Gluten-Free Cranberry Citrus Cheesecake.

So do me a favor – make this gorgeous and festive cheesecake for people you love this holiday season. It’s the little things that make every holiday special, right?

Prep Time: 15 mins
Cook Time: 1 hour 40 mins
Total Time: 1 hour 55 mins
Yield: 12 slices


  • Crust:
  • 1 1/4 cups blanched almond flour
  • 1/4 cup granulated sugar
  • pinch of salt
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • Cheesecake:
  • 3 (8-ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 3 eggs
  • zest of one orange
  • 1 tablespoon juice from orange
  • zest of one lemon
  • 4 tablespoons juice from lemon
  • Topping:
  • 4 cups (1 12-ounce bag) fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • zest of one orange
  • zest of one lemon


  1. Preheat the oven to 350 degrees F.
  2. Prepare the crust. Use a food processor to combine almond flour, sugar, lemon zest and salt; then stir in the butter and mix until thoroughly combined (Or stir together in a large mixing bowl until combined.)
  3. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325°F.
  4. Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the sugar and beat for an additional minute until well blended. Add Greek yogurt, fresh juice from lemon, fresh juice from orange, zest from both the orange and lemon, vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour onto crust.
  5. Place a 9×13 baking dish (or any size baking dish) on the rack below the cheesecake in the oven, fill IT full of boiling water, close the oven door and cook according to directions.
  6. Please the cheesecake in the middle of oven. Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight.
  7. Remove springform rim, and top cheesecake with cranberry topping and orange and lemon zest just before serving. Store leftover cheesecake in refrigerator in a covered container.
  8. To make the cranberry topping, bring water and sugar to boil in a medium saucepan over medium-high heat. Add cranberries, cover, and cook for about 5 minutes, or until the cranberries have all just popped. Remove from heat and let cool to room temperature.
  9. There will be quite a bit of excess liquid. So use a slotted spoon to transfer cranberries to the top of the cheesecake, and sprinkle with the zest of one orange and one lemon.

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