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No Bake Cranberry Cheesecake Recipe

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4.2 from 81 reviews

This no-bake cranberry cheesecake is a creamy, luscious dessert featuring a graham cracker crust, smooth cream cheese filling, and a beautifully swirled homemade cranberry sauce. Topped with sugared cranberries for an elegant touch, this treat is perfect for festive occasions or any time you want a rich, fruity dessert without using an oven.

Ingredients

Cranberry Sauce

  • 1 cup cranberries (washed and drained)
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 cinnamon stick
  • 1/4 teaspoon salt

Crust

  • 2 cups graham crumbs
  • 1/2 cup butter (melted)
  • 2 tablespoons sugar

Cream Cheese Layer

  • 24 oz cream cheese (softened, 750g or 3 packages)
  • 4 cups cool whip (1L container)
  • 1 1/4 cups icing sugar (confectioners sugar or powdered sugar)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Sugared Cranberries

  • 3/4 cup sugar (divided, 3/4 cup for syrup and remaining for coating)
  • 3/4 cup water
  • 2 cups fresh cranberries (washed and drained)

Instructions

  1. Make the cranberry sauce: In a saucepan, combine 1 cup cranberries, 1/2 cup sugar, 1/4 cup orange juice, 1/4 cup water, 1 cinnamon stick, and 1/4 teaspoon salt. Bring to a simmer over medium heat, then reduce to medium-low and stir as cranberries burst. Continue stirring until the sauce thickens. Remove the cinnamon stick and allow the sauce to cool off heat.
  2. Puree the cranberry sauce: Once cooled, puree the sauce in a food processor or blender until smooth. Refrigerate until ready to use.
  3. Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper. Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press the mixture evenly into the pan’s bottom and chill in the refrigerator.
  4. Make the cream cheese layer: In a large bowl, beat the softened cream cheese until fluffy. Add cool whip, 1 1/4 cups icing sugar, vanilla extract, and lemon juice. Mix until smooth and creamy.
  5. Assemble the first layer: Spread half of the cream cheese mixture evenly over the chilled crust. Spoon 1/2 cup of cranberry sauce over it and gently swirl with a butter knife.
  6. Assemble the second layer: Spread the remaining cream cheese mixture on top and spoon another 1/2 cup cranberry sauce. Swirl gently again and jiggle the cheesecake to release air pockets.
  7. Chill the cheesecake: Refrigerate the assembled cheesecake for 3 to 4 hours to set firmly.
  8. Prepare sugared cranberries: In a medium saucepan, combine 3/4 cup water and 3/4 cup sugar over medium heat. Simmer for 5 minutes, whisking until sugar dissolves. Remove from heat and cool slightly.
  9. Coat cranberries in syrup: Stir in 2 cups cranberries into the syrup and let soak for 10 minutes.
  10. Dry cranberries: Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet and let cool for 1 hour.
  11. Roll cranberries in sugar: Place remaining sugar in a bowl and roll cranberries in batches, coating them thoroughly with sugar. The sugary coating will stick well to the sticky cranberries.
  12. Serve: Decorate the chilled cheesecake with sugared cranberries on top and serve chilled.

Notes

  • Use softened cream cheese for easy mixing and a smooth consistency.
  • Ensure the cranberry sauce is fully cooled before adding to the cream cheese to prevent softening the filling.
  • Chilling the crust before adding the filling helps keep it firm and crisp.
  • Sugared cranberries add a beautiful festive decoration and a sweet crunch.
  • For a smoother cheesecake texture, avoid overmixing once the whipped topping is added.
  • This cheesecake requires at least 3 hours of chilling, so plan ahead.

Find it online: https://recipethrive.com/no-bake-cranberry-cheesecake-recipe/