What is Grankogler cheesecake?

Grankogler cheesecake is a no-bake dessert drawing from Norwegian baking traditions. It has a graham cracker crust flavored with ground coffee for a nutty taste, a creamy filling of cream cheese, sour cream, vanilla, lemon juice, lingonberries, and chopped hazelnuts, and a rustic, spruce cone-like crunch from the nuts and berries. This light yet rich treat serves 8-10 people and is ideal for parties. Each slice offers about 350-400 calories, blending tangy berries with smooth dairy for balanced indulgence. No oven needed—just chill and serve with extra berry compote. Learn more about Norwegian desserts in our related article on lingonberry recipes.

What ingredients do I need for Grankogler cheesecake?

For the crust: 2 cups graham cracker crumbs, 1/2 cup melted butter, 2 tbsp ground coffee, 1/4 cup sugar. For the filling: 24 oz softened cream cheese, 1 cup sugar, 1 cup sour cream, 1 tsp vanilla extract, 2 tbsp lemon juice, 1 cup lingonberries (or raspberries), 1/2 cup chopped hazelnuts. Optional toppings: whipped cream, extra berries. Use full-fat ingredients for best texture. This makes one 9-inch cheesecake. Shop for fresh lingonberries at specialty stores or use frozen. Check our substitutions guide for nut-free options.

How do I make Grankogler cheesecake at home?

Mix crust ingredients, press into a 9-inch springform pan, and chill 30 minutes. Beat cream cheese, sugar, sour cream, vanilla, and lemon juice until smooth. Fold in lingonberries and hazelnuts, pour over crust, and refrigerate 4-6 hours or overnight. Top with compote before serving. Total time: 20 minutes prep + chilling. Yields 8-10 slices. Tip: Room-temp cream cheese prevents lumps. Slice with a hot knife for clean cuts. Full recipe with photos in our step-by-step guide—perfect for beginners.

Is Grankogler cheesecake no-bake?

Yes, traditional Grankogler cheesecake is completely no-bake. The graham-coffee crust firms up in the fridge, and the filling sets naturally from sour cream and cold chilling—no gelatin or oven required. Chill at least 4 hours for a firm, sliceable result; overnight is best. If you want a crispier crust, bake it at 350°F for 10 minutes optionally, but skip for authenticity. This method keeps flavors fresh and makes it beginner-friendly. Compare to baked cheesecakes in our no-bake vs. baked showdown article.

Can I freeze Grankogler cheesecake?

Yes, freeze Grankogler cheesecake up to 2 months. Chill fully first, then wrap tightly in plastic wrap and foil, or slice and freeze individually. Skip loose toppings beforehand—add fresh berries and whipped cream after thawing. Defrost in the fridge overnight to maintain creamy texture; avoid room temp to prevent sogginess. Great for meal prep or holidays. One frozen cheesecake saves time for 8-10 servings. See our freezing desserts tips for more storage hacks and avoid common thawing mistakes.

Easy Cheesecake Grankogler Christmas Pine Cone Recipe

Ingredients

– 1.5 cups graham cracker crumbs for the crust base

– 1/4 cup melted butter for binding the crust

– 2 tablespoons ground coffee for infusing nutty flavor

– 2 tablespoons sugar for sweetening the crust

– 24 ounces softened cream cheese for the creamy filling

– 1 cup sugar for sweetening the filling

– 1 cup sour cream for extra creaminess

– 1 teaspoon vanilla extract for aromatic flavor

– 1 tablespoon lemon juice for fresh zing

– 1 cup lingonberries or raspberries for juicy flavor

– 1/2 cup chopped hazelnuts for crunch

– Whipped cream (optional) for topping

– Extra berries (optional) for garnishing

– 1 package cocoa cookies with cream filling (crushed) for the base

– 100 grams cream cheese for binding

– Chocolate pops (to cover) for pine cone texture

– Powdered sugar (for light dusting) for sweet finish

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Instructions

1-First Step: Prepare Your Equipment and Ingredients Begin by getting a 9-inch springform pan ready and ensure your cream cheese is at room temperature for easy mixing. For the pine cones, crush the cocoa cookies finely in a bowl. This step sets you up for success and helps everything blend well later.

2-Second Step: Make the Crust for the Full Cake Combine 1.5 cups graham cracker crumbs, 1/4 cup melted butter, 2 tablespoons ground coffee, and 2 tablespoons sugar in a bowl. Press this mixture firmly into the base of your pan and chill it for about 30 minutes. If you want a firmer crust, bake it at 350°F for 8-10 minutes, but remember, no-bake is the traditional way.

3-Third Step: Prepare the Filling Beat 24 ounces of softened cream cheese with 1 cup sugar until it’s smooth and creamy. Add 1 cup sour cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice, mixing until fully combined. For dietary tweaks, use plant-based alternatives here if needed.

4-Fourth Step: Add the Mix-Ins and Assemble Fold in 1 cup lingonberries or raspberries and 1/2 cup chopped hazelnuts gently to keep the texture light. Pour this filling over the chilled crust, smooth the top, and cover it before refrigerating for 4-6 hours or overnight. This resting time lets the flavors meld beautifully.

5-Fifth Step: Shape the Pine Cones Variation For the pine cones, mix the crushed cocoa cookies with 100 grams of room-temperature cream cheese until smooth. Form the mixture into about seven balls, shaping peaks to look like pine cones, then attach chocolate pops in an overlapping pattern to cover them fully.

6-Final Step: Chill and Serve Refrigerate the full cake for at least 4 hours to set, and chill the pine cones for 1-2 hours. Dust the pine cones with powdered sugar just before serving, and top the cake with whipped cream or extra berries. The full cheesecake takes 25 minutes active time plus chilling, while pine cones need 15-25 minutes plus chill time. Enjoy with loved ones, and for more dessert ideas, try our magic three-layer custard cake.

Last Step:

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Notes

❄️ Chill the cookie-cheese mixture for 15-20 minutes before shaping to prevent stickiness, ensuring clean, defined pine cone forms that hold their structure without falling apart.
🎁 Work quickly when applying chocolate pops while the dough is still slightly tacky from chilling, pressing firmly for secure attachment and a textured, realistic scale pattern that impresses guests.
📦 Store assembled pine cones in an airtight container in the fridge for up to 3 days, dusting with powdered sugar fresh each time to maintain the snowy holiday look without absorbing moisture.

Author: Brandi Oshea
Prep Time: 25 minutes
Chilling: 1 hour 20 minutes
Category: Desserts
Method: No Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 pine cone
Calories: 185
Sugar: 22g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg