Sweetened Condensed Milk Cranberry Cheesecake Recipe
This Sweetened Condensed Milk Cranberry Cheesecake is a decadent dessert combining a buttery graham cracker crust, creamy cheesecake filling sweetened with condensed milk, and a tangy homemade cranberry sauce flavored with orange zest and juice. Topped with light whipped cream, it’s a perfect festive treat that balances sweetness, tartness, and creaminess.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cranberry Sauce
- 3 cups fresh or frozen cranberries (300 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup orange juice (from 2 oranges)
- 4 tbsp orange zest (from 2 oranges)
Crust
- 1 1/2 cups graham cracker crumbs (170 grams)
- 2 tbsp granulated sugar (25 grams)
- 7 tbsp melted butter (98 grams)
Cheesecake Filling
- 1 packet unflavored gelatin (7 grams)
- 4 tbsp water, divided
- 3 cups softened cream cheese (680 grams or 3 blocks)
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk (396 grams)
- 1/4 cup lemon juice
Whipped Cream
- 1/2 cup whipping cream (120 ml)
- 2 tbsp powdered sugar
Instructions
- Prepare Cranberry Sauce: In a saucepan, combine cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. Remove from heat and let cool completely.
- Make Crust: Mix the graham cracker crumbs and granulated sugar in a bowl. Stir in the melted butter until evenly combined. Press this mixture firmly into the bottom of a springform pan or cheesecake dish. Refrigerate to set the crust while preparing the filling.
- Bloom Gelatin: In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it stand for 5 minutes to soften.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, mixing continually. Add lemon juice and mix well. Gently warm the bloomed gelatin in the remaining 2 tablespoons of water until dissolved (you can microwave for 10-15 seconds), then quickly fold it into the cheesecake mixture.
- Assemble Cheesecake: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until the cheesecake is firm enough to slice.
- Make Whipped Cream: In a chilled bowl, whip the cold whipping cream with powdered sugar until soft peaks form.
- Serve: Carefully remove the cheesecake from the springform pan. Top with the cooled cranberry sauce and a dollop or spread of whipped cream. Slice and serve chilled.
Notes
- To ensure the crust firms properly, press it firmly and chill before adding filling.
- For best results, use full-fat cream cheese and sweetened condensed milk to achieve rich texture.
- Gelatin is necessary to set the cheesecake without baking; ensure it dissolves completely before adding so the texture is smooth.
- If fresh cranberries are not available, frozen can be used without thawing first.
- Orange zest adds brightness to the cranberry sauce; avoid the white pith for best flavor.
- Allow the cheesecake to chill thoroughly for clean slices.
