CREAMY CRANBERRY & OATS CHEESECAKE - A gluten-free delight

This cranberry oat cake is a cozy, comforting bake that brings together wholesome oats, bright citrus, and the natural tartness of cranberries. Soft on the inside with a lightly sweet, creamy topping, it’s an easy dish to prepare and perfect for sharing—whether for breakfast, brunch, or an afternoon treat.

Ingredients (10–12 servings)

For the Cake:
• 2-1/3 cups cranberries (reserve 1/3 cup for final garnish)
• 3 medium eggs
• 4 tbsp unsalted butter, melted
• 2 cups whole milk (reserve 2 tbsp for topping)
• ½ cup orange juice
• ¾ cup flax seeds (reserve 2 tbsp for topping)
• ¾ cup sugar
• 1 cup vanilla chips
• 4 cups old-fashioned rolled oats
• 2 tsp baking powder
• ½ tsp grated ginger
• ½ tsp cinnamon
• 1 pinch salt (optional — we didn’t use it)

For the Topping:
• 8 oz cream cheese block (room temperature)
• ½ cup sugar
• ¼ cup orange juice
• 2 tbsp whole milk
• Reserved cranberries and flax seeds

Instructions:

1. In a medium mixing bowl, whisk together the eggs, sugar, melted butter, orange juice, milk, cinnamon, and ginger.
2. In a larger mixing bowl, add the oats. Pour in the egg mixture, then add the flax seeds, vanilla chips, cranberries, and baking powder.
3. Mix thoroughly to combine, then let the mixture rest for 15–20 minutes.
4. Meanwhile, prepare the topping.
5. In a separate bowl, crumble the cream cheese and whip it with the sugar, orange juice, and milk for several minutes until smooth and mousse-like. Set aside.
6. In a greased baking dish, spread the oat and cranberry mixture evenly.
7. Spoon the cream cheese topping over the surface and spread gently.
8. Sprinkle with the reserved flax seeds and garnish with the remaining cranberries.
9. Bake in a preheated oven at 350ºF (180ºC) for 45 minutes.
10. Let it cool and serve at room temperature.
Enjoy it! Buon appetito!!