Gluten-Free Cranberry Gingerbread Cookie Cheesecakes

IMG_2144.jpgAt the beginning of December I made some lovely cranberry linzer cookies for the Farmer’s Market. I had too much dough, though, and decided I should use it to make something else.

Cheesecake.

Instantly my mind went to cheesecake. I should use the cookie dough to make a cheesecake dough. And I could stick with the cranberry flavor for the filling.

These were easy to make and delicious. I personally like cranberry, my husband is not a fan, but he said he enjoyed these. He thought he was eating a cherry cheesecake. Light, airy and absolutely refreshing, with a holiday flavor classic.

Cranberry Gingerbread Cookie Cheesecakes

Gingerbread Cookie Dough

  • 1/3 cup almonds, toasted
  • 1/8 cup coconut sugar
  • 1/8 cup maple sugar
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1 tbsp molasses
  • 1 3/4 cups almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tbsp ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom

Cranberry Cheesecake

  • 3 cups cranberries
  • 1/2 cup honey
  • 1/2 cup water
  • 1 orange zested + fresh-squeezed
  • 1/2 cup organic powdered sugar + 2 tbsp
  • 1 tsp vanilla
  • 3/4 cup heavy whipping cream
  • 16 oz. cream cheese, softened

Let’s Make it Happen: Toast almond. Pulse in the food processor with the maple sugar until finely ground.

Beat the butter and coconut sugar for several minutes until light and fluffy. Add in the ground almond mix. Beat in the vanilla and molasses. Add egg. Beat until completely combined, make sure you scrape down the sides.

In a separate small bowl whisk the almond flour, baking powder, salt, ginger, cinnamon and cardamom. Slowly add this into the mixer. Beat until a dough ball forms. Refrigerate for 30 minutes.

Pull from freezer, pat into the bottom of a large spring pan or into several small ones. My intention was to take this to my Bible study, so I made several small ones. Bake at 350 for 15 to 20 minutes or until golden and completely done-length of time will be dependent on the size of the pan.

For the Cheesecake: Make a cranberry jam. Heat the cranberries, honey, and water on a medium high. Zest in the orange and squeeze the juice into the pot. Cook for 10 + minutes until the cranberries have popped and form a sauce. Strain (I also like to run mine through the food processor) and allow to cool.

Beat cream cheese until light and fluffy. Add in 1/2 cup organic powdered sugar. Once fully incorporated add in the vanilla. Scape into another bowl. Whip the heavy whipping cream with a whisk attachment. Add in 2 tablespoons of organic powdered sugar. Beat to stiff peaks, but do not over mix. Fold this into the cream cheese mix. Fold in 3/4 of the cranberry jam. Pour into cheesecake pan. Drizzle more cranberry jam on top, take a toothpick and swirl designs on the top. Refrigerate for 4 hours before serving. Sometimes I cheat and freeze them for an hour, before switching to the fridge. Eat and enjoy!

 

 

 

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