If you’re looking for a dessert that’s both refreshing and indulgent, this No-Bake Cranberry Cheesecake is just what you need. It’s a perfect treat for holiday gatherings or any occasion that calls for a sweet finish. With its smooth texture and tangy cranberry topping, this cheesecake is sure to impress your guests without keeping you tied to the oven.
Imagine the satisfaction of creating a stunning dessert that requires minimal effort. This No-Bake Cranberry Cheesecake is as simple as it is delicious. The creamy filling and tart cranberry layer complement each other beautifully, making each bite a delightful experience.
Effortless No-Bake Cranberry Cheesecake Recipe
This No-Bake Cranberry Cheesecake features a rich, creamy filling made with cream cheese and whipped cream, sitting atop a crunchy graham cracker crust. The tangy cranberry sauce on top adds a burst of flavor that balances the sweetness perfectly, making it a delightful option for any dessert table.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup water
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Prepare the Cranberry Sauce: In a saucepan, combine cranberries, granulated sugar, lemon juice, and water. Cook over medium heat until the cranberries burst and the mixture thickens slightly, about 10 minutes. Allow to cool before topping the cheesecake.
- Serve: Once the cheesecake is set, remove it from the springform pan and top with the cooled cranberry sauce. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 28g
