Cranberry Cheesecake

This no-bake Cranberry Cheesecake recipe combines rich and creamy cheesecake filling with swirls of tangy cranberry sauce. Paired with a buttery graham cracker crust and topped with fresh whipped cream and sugared cranberries this festive and decadent dessert is perfect for the holiday season.

Creamy Cranberry Cheesecake

Easy to make with simple ingredients, this lusciously smooth cranberry cheesecake has the perfect balance of sweetness with pops of tart cranberry flavor.

The tangy and fruity cranberry filling is made with fresh cranberries infused with orange juice and orange zest. The cranberry mixture is then swirled all over the cheesecake batter creating a beautiful pattern.

This amazing Christmas cheesecake sets beautifully in the refrigerator and doesn’t need baking or a water bath; however, the sweet and buttery graham cracker crust requires 15 minutes of baking time to maintain its structure.

What You’ll Need?

• Fresh Cranberries: The easy to make cranberry sauce is infused with orange juice and orange zest. Although the flavor is not strong enough for this dessert to be called cranberry orange cheesecake, it certainly adds a beautiful fresh flavor to the cranberry mixture. You can make your own cranberry sauce, and if you have any leftover cranberry sauce that works too.
• Cream Cheese: Use bricks of full-fat cream cheese for best results. Also, make sure you use cream cheese and not cream cheese spread. For a very smooth cheesecake mixture, use room temperature cream cheese.
• Sweetened Condensed Milk: Since cranberries add enough tang to this no bake cheesecake, the cream cheese mixture is made with sweetened condensed milk instead of sour cream. This is the only sweetener added to the cream cheese base.
• Unflavored Gelatin: This ingredient sets the cheesecake beautifully without adding any flavor.
• Sugar: I use granulated sugar to make the cranberry mixture and the graham cracker crust.
• Orange Juice and Zest: Juice and zest from fresh oranges is a must!
• Lemon Juice: Fresh lemons are a must.
• Graham Crackers: I use graham cracker crumbs for convenience, but you can grind whole cookies with a food processor. You will need about 10 full sheets. Digestive biscuits can be used instead instead of graham crackers. If you want to switch things up, a gingersnap crust, shortbread crust or biscoff crust are good substitutions.
• Optional: Sugared cranberries or candied cranberries are incredibly easy to make and look beautiful on top of the cheesecake; however, they are optional. The sugared cranberries are made with 3 ingredients, sugar, fresh cranberries and water. To make the fresh whipped cream, I use heavy cream or heavy whipping cream, a very small amount of sugar and vanilla extract.

How to Make Cranberry Cheesecake?

1. Crust: Preheat the oven to 325ºF. Combine graham cracker crumbs and granulated sugar in a large bowl. Pour over the melted butter and mix to combine. Press the crust onto a springform pan. Bake in the preheated oven for 15 minutes.
2. Cranberries: Place the cranberries, sugar, orange juice and zest in a medium saucepan and cook over medium-high heat. Bring to a boil and lower the heat. Simmer stirring occasionally until most of the cranberries have burst and the mixture has thickened to the consistency of cranberry sauce.
3. Cheesecake Filling: Dissolve the gelatin in water and set aside. Using an electric mixer or a stand mixer with a paddle attachment, beat the cream cheese on medium speed until smooth scraping the sides of the bowl with a spatula. Add the sweetened condensed milk, lemon juice and the gelatin mixture and mix until combined.
4. Assemble: After the crust has cooled, pour half of the cheesecake mixture over the prepared crust. Spoon about 1/3 cup of the cranberry sauce over the cheesecake mixture. Using a knife or skewer, swirl the sauce through the cheesecake. Pour the remaining cheesecake mixture on top and then, spoon the remaining cranberry sauce over the cheesecake. Once again, swirl the sauce through the cheesecake.
5. Chill: Give the pan a gentle tap to smooth out the batter and to release any air bubbles. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight.

How to Make Sugared Cranberries?

1. In a small saucepan over medium heat, dissolve sugar and water.
2. Allow the fresh cranberries to sit in the syrup for 30 minutes.
3. With a slotted spoon, transfer the cranberries to a parchment paper lined baking sheet and let them dry for at least 1 hour.
4. Roll the cranberries in the remaining sugar until well coated. Let them dry.

Making Ahead, Storing and Freezing

Making Ahead: It’s best to always make cheesecake ahead of time. To set properly, the cheesecake needs to be refrigerated for at least 6 hours

Storing Cheesecake: Leftover cheesecake can be kept in the refrigerator, for 4-5 days, covered or in an airtight container to prevent it from drying.

Freezing Cheesecake: After cooling the cheesecake, run a knife through the bottom of the pan to remove it from the springform pan base. Carefully slide the cheesecake onto parchment paper or a cardboard cake round. You can also just leave it on the springform base. To freeze, wrap it in a few layers of plastic wrap and then with aluminum foil. Freeze for 2-3 months. I freeze the cheesecake without the whipped cream topping or the candied cranberries.

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Recipe adapted from Pies and Tacos

Gift Idea: Check Camila Hurts amazing cookbook Fantastic Filled Cupcakes!

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Fantastic Filled Cupcakes Cookbook

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Cranberry Cheesecake

By: Chef Kathy McDaniel

5 from 1 review

This no-bake Cranberry Cheesecake recipe combines rich and creamy cheesecake with swirls of tangy cranberries. Paired with a buttery graham cracker crust and topped with fresh whipped cream and sugared cranberries, this festive and decadent dessert is perfect for the holiday season.

Servings: 10 servings

Prep: 50 minutes mins

Chilling Time: 6 hours hrs

Cook: 15 minutes mins

Total: 7 hours hrs 5 minutes mins

Ingredients 

Cranberry Sauce

• ▢ 12 ounces (300 grams) fresh or frozen cranberries (about 3 cups)
• ▢ 3/4 cup (150 grams) granulated sugar
• ▢ 1/2 cup fresh orange juice
• ▢ 4 tbsp orange zest

Crust

• ▢ 1 1/2 cups (170 grams) graham cracker crumbs (about 10 full sheets)
• ▢ 5 tablespoons melted butter
• ▢ 1/4 cup granulated sugar

Cheesecake Filling

• ▢ 1 (7 grams) packet unflavored gelatin
• ▢ 4 tbsp water, divided
• ▢ 3 (8-ounces) blocks of cream cheese, softened to room temperature. (680 grams)
• ▢ 1 (14-ounces) can sweetened condensed milk (I prefer Eagle brand) (396 grams)
• ▢ 1/4 cup lemon juice

Whipped Cream (optional)

• ▢ 1/2 cup heavy cream or heavy whipping cream (120 ml)
• ▢ 2 tbsp granulated sugar (25 grams)
• ▢ 1/8 teaspoon vanilla extract optional

Sugared Cranberries (optional)

• ▢ 1 1/2 cups sugar divided
• ▢ 6 ounces fresh cranberries
• ▢ 1/2 cup water

Instructions 

To Make Cranberry Sauce

• Place the cranberries in a colander and rinse them well. Pick out and discard any damaged cranberries.
• Place the cranberries, sugar, orange juice and zest in a small saucepan over medium-high heat. Bring to a boil and lower the heat. Simmer stirring occasionally for about 12 minutes or until most of the cranberries have burst and the mixture has thickened to the consistency of cranberry sauce.
• Strain the sauce through a fine mesh sieve pressing down on the cranberries to extract as much juice as possible.
• Cool the sauce completely and then store in the fridge until ready to use.

To Make the Crust

• Pre-heat the oven to 325 degrees Fahrenheit.
• In a medium mixing bowl, mix the graham cracker crumbs, sugar and melted butter. Pour into a 9-inch springform pan and pack crumbs into the bottom and sides of the pan. You can use the bottom of a measuring cup to press the crumbs tightly.
• Bake the crust in the pre-heated oven for 15 minutes. Remove from the oven and allow it to cool while making the cheesecake filling.

To Make the Filling

• Add 2 tablespoons of cold water into a small bowl. Sprinkle the gelatin on top and mix to dissolved. Let the mixture sit for about 4-5 minutes. Next, pour 2 tbsp of hot water on top of the gelatin mixture and mix to incorporate. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed, then add the sweetened condensed milk, lemon juice and the gelatin mixture and mix until all ingredients are combined.
• Note** If the gelatin hardens at any point, you can warm the mixture in the microwave. It only takes a few seconds for the mixture to become liquid again.

To assemble

• After the crust has cooled, pour about half of the cheesecake mixture over the crust.
• Spoon about 1/3 cup of the cranberry sauce over the cheesecake mixture. Using a knife or skewer, swirl the sauce through the cheesecake.
• Pour the remaining cheesecake mixture on top and spoon another 1/2 cup of cranberry sauce over the cheesecake. Using a knife or skewer, swirl the sauce through the cheesecake.
• Give the pan a gentle tap against the counter to smooth out the batter and to release any air bubbles. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight. The cheesecake needs time to set.
• When ready to serve, remove the cheesecake from the refrigerator, run a knife around the edges of the pan, open the springform pan and remove the rim.
• Top with whipped cream if desired (see below).
• Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Whipped Cream (optional)

• Whip the cream with the mixer over medium high speed. Add the granulated sugar and continue to whip until stiff peaks are achieved, about 2 minutes.
• Place the whipped cream in a piping bag fitted with your preferred tip and pipe the whipped cream on top of the cheesecake.

Sugared Cranberries (optional)

• In a medium saucepan over medium heat, combine 1⁄2 cup of water and 1⁄2 cup of sugar, stirring until the sugar is dissolved, about 3-4 minutes. Stir in the cranberries until well coated. Let them sit in the syrup for 30 minutes.
• With a slotted spoon transfer the cranberries to a parchment paper lined baking sheet and let them dry for at least 1 hour.
• Roll the cranberries in the remaining sugar until well coated. Let them dry for about an hour.

Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!

Equipment

• 9-inch Springform Baking Pan
• Stand Mixer, Kitchen Aid artisan 3.5 Qt
• Saucepan 3 Qt

Recipe Notes

• You can use an 8 or 9 inch springform pan to make this cheesecake.
• If the gelatin hardens at any point, you can warm the mixture in the microwave. It only takes a few seconds for the mixture to become liquid again.
• Don’t freeze the cheesecake in order to set it faster. If you do, the cheesecake will lose its velvety smooth texture.
• Room temperature cream cheese mixes better and faster than chilled cream cheese.
• If using frozen cranberries, do not thaw.
• Make it Ahead: Refrigerate the cheesecake for at least 6 hour or overnight before serving so it has time to set.
• Storing: Leftover cheesecake can be kept in the refrigerator, for 4-5 days, covered or in an airtight container to prevent it from drying.
• Freezing: You can freeze cheesecake for 2 months (without the sugared cranberries or whipped cream).

Nutrition

Nutrition Facts

Cranberry Cheesecake

Amount Per Serving

Calories 414 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Cholesterol 37mg12%

Sodium 658mg29%

Potassium 424mg12%

Carbohydrates 65g22%

Fiber 2g8%

Sugar 53g59%

Protein 15g30%

Vitamin A 373IU7%

Vitamin C 18mg22%

Calcium 372mg37%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Baking, Dessert

Cuisine: American