Go Back
–+ servings

Yummy No Bake Cranberry Cheesecake

Manila Spoon
This luscious No-Bake Cranberry Cheesecake recipe is so easy to make and so scrumptious! No gelatin is needed here. Use homemade or storebought cranberry preserve or the tasty from-scratch cranberry sauce recipe included as topping! Perfect holiday dessert!
4.75 from 8 votes
Print Recipe Save
Prep Time 30 minutes
Chill 8 hours
Course Desserts
Cuisine American
Servings 10
Calories 559 kcal

Ingredients
 

For the Crust

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

For the Cheesecake

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

For the Cranberry Sauce/Topping

  • 1 cup Orange Juice or Water
  • 2 cups Sugar
  • 4 cups fresh or frozen Cranberries

Instructions
 

For the Crust

  • 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

  • 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.
  • 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

  • In a heavy saucepan, dissolve the sugar in orange juice or water by stirring over low to medium heat. Bring to a boil.
  • Add the cranberries and stir. Lower the heat and cook until the cranberries pop about 10-12 minutes and the sauce has thickened to your liking. It will also thicken as it cools down.
  • The cranberry sauce can be made a day or 2 ahead. Refrigerate if making ahead. Use as topping for the cheesecake.
    Flavored with orange juice and yummy spices like nutmeg, cardamom, cloves, and cinnamon this Spiced Cranberry Sauce will blow your taste buds away. It's seriously delicious and the perfect condiment for Thanksgiving, Christmas, and any holiday!

Notes

TIPS & TRICKS
If you don't want to make the cranberry sauce from scratch you can use cranberry jam or preserve as a replacement. Enjoy!

Nutrition

Calories: 559kcalCarbohydrates: 86gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 60mgSodium: 314mgPotassium: 298mgFiber: 2gSugar: 73gVitamin A: 764IUVitamin C: 20mgCalcium: 158mgIron: 1mg
Keyword easy no bake cranberry cheesecake, no bake cranberry cheesecake no gelatin, yummy no bake cranberry cheesecake
Tried this recipe?Let us know how it was!