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No-Bake Cranberry Cheesecake Recipe

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This no-bake cranberry cheesecake is a festive and refreshing dessert featuring a buttery graham cracker crust, a creamy cream cheese and cool whip filling sweetened with icing sugar and flavored with vanilla and lemon juice, topped with a homemade cranberry sauce and a sugared cranberry garnish for extra tartness and sweetness. Perfect for holiday celebrations or any occasion that calls for a luscious, no-bake treat.

Ingredients

Cranberry Sauce

  • 1 cup cranberries, washed and drained
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 cinnamon stick
  • 1/4 teaspoon salt

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons sugar

Cheesecake Layer

  • 24 oz cream cheese, softened (750g or 3 packages)
  • 4 cups Cool Whip (1L container)
  • 1 1/4 cups icing sugar (confectioners’ sugar or powdered sugar)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Sugared Cranberries Topping

  • 3/4 cup water
  • 1 1/4 cup sugar, divided
  • 2 cups fresh cranberries, washed and drained

Instructions

  1. Prepare the Cranberry Sauce: In a medium saucepan, combine 1 cup cranberries, 1/2 cup sugar, 1/4 cup orange juice, 1/4 cup water, 1 cinnamon stick, and 1/4 teaspoon salt. Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and let cool completely.
  2. Make the Crust: In a bowl, mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 2 tablespoons sugar until well combined and the mixture holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Refrigerate while preparing the filling to set.
  3. Prepare the Cheesecake Layer: In a large mixing bowl, beat 24 oz softened cream cheese until smooth and creamy. Gradually add 1 1/4 cups icing sugar and continue to beat until fully incorporated. Add 1 teaspoon vanilla extract and 1 teaspoon lemon juice and mix well. Gently fold in 4 cups of Cool Whip until the mixture is smooth and fluffy.
  4. Assemble the Cheesecake: Pour the cream cheese mixture over the chilled crust and spread it evenly. Top the cheesecake with the cooled cranberry sauce. Place the cheesecake in the refrigerator to chill and set for at least 4 hours or overnight for best results.
  5. Prepare the Sugared Cranberries: In a small saucepan, combine 3/4 cup water and 1/2 cup sugar over medium heat. Bring to a gentle boil to dissolve the sugar completely; remove syrup from heat. Using a slotted spoon, dip the 2 cups fresh cranberries into the syrup, coating them fully, then roll the coated cranberries in the remaining 3/4 cup sugar to create a sparkling sugar coating. Place the sugared cranberries on parchment paper and allow them to dry for at least 1 hour.
  6. Garnish and Serve: Once the cheesecake has set, decorate the top with the sugared cranberries just before serving for a festive and decorative touch.

Notes

  • Be sure to use softened cream cheese for a smooth filling without lumps.
  • Chilling the cheesecake for a minimum of 4 hours is crucial for the filling to set properly.
  • Sugared cranberries can be prepared a day ahead and stored in an airtight container.
  • This cheesecake can be made 1-2 days in advance; store covered in the refrigerator.
  • For a gluten-free option, substitute graham cracker crumbs with gluten-free graham crackers.

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