Yummy No Bake Cranberry Cheesecake

This luscious No-Bake Cranberry Cheesecake recipe is so easy to make and so scrumptious! No gelatin needed here. Use the tasty from scratch cranberry sauce recipe included or your left-over from Thanksgiving. Perfect holiday dessert!



So I had some leftover spiced cranberry sauce from our Thanksgiving celebration. I was thinking of how I can use it for something sweet. After all the cranberry sauce itself is kind of sweet with hints of tang and warm yummy spices, so it is the perfect pair for any dessert type treat.



Making a cheesecake immediately came to my mind, naturally! My family is totally obsessed with cheesecake so any excuse to make cheesecake is always welcome!

I have previously made a baked cranberry cheesecake and we all loved it so I thought for this time, I would make a no-bake version because, why not? When I made this I didn’t have the luxury of time to wait until the cake baked because I had to go somewhere. So no-bake it had to be!



I was scared that it may not set properly but I was totally happy that it held up quite well after it’s been allowed to set overnight! It looked so yummy and pretty good on its own, too. In fact, I would have been happy eating it plain — but then what would I do with all that cranberry sauce?

I wasn’t sure initially if the cranberry sauce I have would be good for it. After all, it had some spices included in it, and am not sure how it would go with the cheesecake!



Well, it obviously worked pretty well because both my husband and daughter had a slice each and both loved it! I think the hints of spice plus the orange juice flavoring of the cranberries made it so perfect as topping for the cheesecake! It was quite a yummy pairing, if I may say so!

What I love as well is that it looks so festive and beautiful and had that holiday feel! I didn’t go overboard by adding all the sauce on top but simply added some of the sauce on the sides or edges of the cake leaving some space in the middle so you still see that glorious cheesecake. Then I simply served the rest of the cranberry sauce beside the cake if anyone wanted some more. That way, you can personalize it.



So, if by any chance you still have some leftover cranberry sauce that needs using up (and of course, you are more than welcome to make this delicious cranberry sauce included in the recipe as a yummy option) then certainly make this scrumptious NO BAKE Cranberry Cheesecake! This is indeed the perfect holiday cake – and you can make it a day or two ahead and without much fuss or fancy – just simply delicious!


5 from 18 votes

Yummy No Bake Cranberry Cheesecake

This luscious No-Bake Cranberry Cheesecake recipe is so easy to make and so scrumptious! No need to use any gelatin yet it firms up nicely. Use the tasty from scratch cranberry sauce recipe included or your left-over from Thanksgiving. Perfect holiday dessert!


Course Dessert
Cuisine American, English, European
Keyword condensed milk cheesecake, cranberry sauce for cheesecake, easy no bake cranberry cheesecake, leftover cranberry sauce, no bake cranberry cheesecake no gelatin, yummy no bake cranberry cheesecake
Prep Time 10 minutes
Chill 12 hours
Servings 10


For the Crust

  • 2 cups Gingersnaps or ginger cookies, finely crushed 
  • 2 tbsp Sugar
  • 8 tbsp unsalted Butter, melted

For the Cheesecake

  • 3 blocks 8 oz each of Philadelphia Cream Cheese, softened at room temperature
  • 1 can (14 oz) condensed Milk
  • 1 tsp Vanilla Extract
  • 1-2 tbsp fresh Lemon Juice

For the Cranberry Sauce / Topping

  • 1 cup orange juice,
  • 2 cups white Sugar
  • 4 cups Cranberries, fresh or frozen
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp ground nutmeg (optional)
  • 1 tsp cornstarch, dissolved in 1 tablespoon of the liquid cranberry sauce (see instructions)


For the Crust

  1. To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it's evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.

For the Cheesecake

  1. Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice (if using) and vanilla extract and beat again until just until it’s mixed. 

  2. Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead. Just before serving drizzle some of the cranberry sauce for topping.

For the Cranberry Sauce / Topping

  1. In a heavy saucepan, dissolve the sugar in orange juice by stirring over low to medium heat. Bring to a boil. Add the cranberries and the spices (if using) and stir. Lower the heat and cook until all the cranberries have popped, about 10-12 minutes. Dilute the cornstarch with about 1 tablespoon of the liquid in the cranberry mixture. Add to sauce, stir and cook just until the sauce has thickened to your liking. It will thicken more as it cools down. Cool completely before using.

  2. The cranberry sauce can be made a day or 2 ahead. Refrigerate if making ahead.

Recipe Notes


For best results, use only Philadelphia cream cheese so the cheesecake sets properly. I learned through experience that if you use cheaper cream cheese alternatives - they would not be as firm.

If you don't have the spices at hand, you can simply leave them out. We love the sauce with some hint of spice but this is optional.

You may use graham crackers or digestive instead of gingersnaps though I personally love the hint of spice in the crumbs when gingersnaps are used.



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