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No-Bake Cranberry Cheesecake THM-S

Servings 12
Author Glenda Groff



  • ½ cup finely chopped pecans
  • 1 ¼ cup almond flour
  • 2 tablespoons THM Gentle Sweet Or Brown Sugar Sweetener Substitute
  • 4 tablespoons cold butter


  • 24 ounces cream cheese room temperature
  • 1/3 cup THM Gentle Sweet
  • 1 tablespoon Oat Fiber
  • 1 teaspoon vanilla
  • 1 ½ cup heavy whipping cream
  • ¼ cup cold water
  • 1 tablespoon unflavored gelatin

Cranberry sauce:

  • 1 ½ cups fresh cranberries
  • ¼ cup water
  • ¼ cup THm Gentle Sweet


  1. Cook cranberries, water and Gentle Sweet together. Simmer for 2 minutes. Mash berries with a fork. Set aside. For the crust: mix crust ingredients together until crumbly. Press on the bottom and side on a 9 inch spring-form pan. Bake for 7 minutes at 350 degrees F. Cool completely. Soften gelatin in water for 5 minutes. Beat cream cheese until smooth. Add vanilla, Gentle Sweet, oat fiber and whipping cream. Beat until soft peaks form. Heat gelatin until it is completely dissolved. Turn mixer on, while it beating, slowly pour in unflavored gelatin. Whip until thickened. Pour 2/3 of the cream cheese mixture into cooled crust. Spoon cranberry filling on top of cream cheese. Add remaining cream cheese mixture into pan and swirl with a knife. Refrigerate overnight. Remove the sides of the pan and serve garnished with glazed cranberries. Serves 12.