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No-Bake Cranberry Cheesecake Recipe

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★★★★★

4.5 from 433 reviews

This no-bake cranberry cheesecake is a delightfully smooth and creamy dessert featuring a tangy cranberry topping on a buttery graham cracker crust. Perfect for holidays or any special occasion, it requires no oven and only a few hours of chilling to achieve a luscious, firm texture.

Ingredients

Scale

Cranberry Topping Ingredients:

  • 2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch

Graham Cracker Crust Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon kosher salt

Cheesecake Ingredients:

  • 16 ounces cream cheese, softened or at room temperature
  • 14 ounces sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/4 cup fresh lemon juice

Instructions

  1. Prepare Cranberry Topping: In a small saucepan, combine sugar and cornstarch and mix well. Add 1/2 cup plus 2 tablespoons cold water and the cranberries. Place over medium heat and stir to combine.
  2. Cook Cranberry Mixture: Bring to a boil, then reduce heat to low and simmer for 10 minutes until the mixture thickens. Remove from heat and set aside to cool.
  3. Make Graham Cracker Crust: In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix thoroughly until well combined.
  4. Press Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator while preparing the cheesecake filling.
  5. Prepare Cheesecake Filling: In a large bowl, beat cream cheese with an electric mixer until smooth, light, and fluffy. Add sweetened condensed milk, vanilla extract, and fresh lemon juice. Beat until smooth and free of lumps.
  6. Assemble Cheesecake: Pour the cream cheese mixture into the crust, smoothing the top with an offset spatula.
  7. Add Cranberry Topping: Spread the cooled cranberry topping evenly over the cheesecake filling.
  8. Chill: Cover and refrigerate the cheesecake for at least 4 hours, allowing the filling to firm up completely.
  9. Serve: Remove the sides of the springform pan carefully before serving. Leave the cheesecake on the pan bottom to serve or gently slide it onto a serving dish if preferred.

Notes

  • After removing the pan’s sides, serve the cheesecake on the bottom of the pan or carefully transfer it to a serving platter.
  • For a rustic look, leave the edges of the graham cracker crust slightly uneven; alternatively, smooth them out or keep the crust just at the bottom of the pan.
  • Make the cranberry topping up to 24 hours ahead and store it tightly covered in the refrigerator. Add before serving.
  • Try using crushed gingersnaps or other cookie crumbs instead of graham crackers for the crust variation. Pre-made deep-dish crusts also work.
  • If using salted butter, omit the added salt in the crust recipe.
  • To avoid lumps in the filling, ensure cream cheese is at room temperature. Microwave unwrapped blocks for 30 seconds or in 10-second increments until soft but not melted.
  • If you don’t have a springform pan, a deep-dish pie plate or pan can be used instead.

Keywords: no bake cheesecake, cranberry cheesecake, holiday dessert, graham cracker crust, no-bake dessert

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