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 19 votes

Easy No-Bake Strawberry Cheesecake

This luscious No-Bake Strawberry Cheesecake recipe is so easy to prep that you’d have a delicious cheesecake in no time without having to turn the oven on. No need to use gelatin yet it firms up nicely. It is so versatile you can also use other fruits for topping. Recipe to make the fruity sauce/topping from scratch is included!
Course Dessert
Cuisine American, English, European
Keyword condensed milk cheesecake, easy no bake strawberry cheesecake, how to make strawberry sauce for cheesecake, no bake strawberry cheesecake without gelatin, strawberry sauce for cheesecake, yummy no bake strawberry cheesecake
Prep Time 10 minutes
Chill 12 hours
Servings 10
Author Manila Spoon


For the Crust

  • 2 cups graham crackers or digestive biscuits crushed
  • 2 tbsp sugar
  • 8 tbsp butter melted

For the Cheesecake

  • 8 oz each of 3 packs of Philadelphia cream cheese, softened at room temperature
  •  14 oz can of condensed milk
  • 1-2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the Strawberry Sauce/Topping

  • 1 lb strawberries, hulled and coarsely chopped
  • cup white sugar
  • zest of 1 lemon
  • juice of 1/2 lemon, or to taste


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 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 strawberry sauce for topping.

For the Strawberry Sauce/Topping

  1. To make the sauce, in a small saucepan combine the strawberries, sugar, lemon zest and juice and cook over medium-high heat, stirring occasionally. Cook until the fruits begin to break down and release their juices at the same time mashing a few berries to help in the process. Continue to cook until the sauce thickens roughly 10-12 minutes or to your desired consistency. The sauce will continue to thicken as it stands. Leave to cool completely before using. Store in the refrigerator if not using right away. Enjoy!

Recipe Notes


In making the crust, I sometimes use digestive biscuits because my English hubby who grew up with it thinks it tastes better than graham crackers.

I don’t know if there’s much difference but I leave that decision to you. You can also choose to add some nuts to the crust (for extra flavor and crunch) or leave it nut-free. Either way works!

As for the cheesecake, you need to use a good quality cream cheese (like Philadelphia cream cheese) so it holds up well. I have tried cheaper cream cheeses but they turned up soft and not as firm as I’d want them to be.



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