If you’re looking for a dessert that impresses without requiring hours in the kitchen, this No-Bake Cranberry Pecan Cheesecake is your answer. It combines creamy cheesecake filling with vibrant cranberries and crunchy pecans, creating a balance of flavors and textures that make every bite a delight.
This cheesecake is perfect for festive gatherings or cozy family dinners. You can whip it up ahead of time, allowing the flavors to meld together beautifully, and the best part? No baking required! Just mix, chill, and serve for an elegant treat.
With its festive colors and rich taste, this cheesecake is not only a showstopper but also incredibly satisfying. It’s sweet, tangy, and rich, thanks to the cream cheese, while the pecans add a delightful crunch.
Indulge in a No-Bake Cranberry Pecan Cheesecake
This no-bake cheesecake features a smooth cream cheese filling layered with a luscious cranberry sauce and topped with crunchy pecans. The combination of sweet and tart flavors, along with the creamy texture, makes it a truly enjoyable dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh cranberries
- ½ cup sugar (for cranberry sauce)
- 1 cup chopped pecans (for topping)
- Optional: Additional cranberries and pecans for garnish
Instructions
- Prepare the Crust: In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Prepare the Cranberry Sauce: In a saucepan, combine the fresh cranberries and sugar. Cook over medium heat until the cranberries burst and the mixture thickens slightly, about 10 minutes. Let it cool.
- Assemble the Cheesecake: Spread the cream cheese filling over the chilled crust, smoothing the top. Layer the cranberry sauce over the filling and gently swirl it in for a marbled effect. Sprinkle the chopped pecans on top.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight to set.
- Serve: Remove from the springform pan, slice, and garnish with additional cranberries and pecans if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 22g
- Protein: 5g
- Carbohydrates: 36g
