This festive no bake cranberry cheesecake combines a classic no bake cheesecake with a tangy cranberry sauce that's perfect for the holidays.
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This Christmas cheesecake with cranberry topping is a fun and festive red and white dessert. A delicious marriage of vanilla no bake cheesecake, drizzled with bright homemade cranberry topping and finished with festive sugared cranberries.
Why you'll love this recipe
- Holidays appeal - great for Thanksgiving or Christmas.
- Tangy cranberries add a delicious contrast to the creamy cheesecake.
- No bake recipe - ideal when you need to save space in the oven!
- Make it ahead for easy entertaining.
- Great for Christmas or Thanksgiving.
Looking for more fabulous cranberry recipes? Why not try making my cranberry sauce with Grand Marnier or for something different my creamy cranberry ice cream. Delicious!
Or for more holiday cheesecake inspiration check out my full list of no bake cheesecake recipes. Everything from Biscoff cheesecake to caramel pecan and more!
Ingredients
For the cranberry sauce topping
Cranberries: use frozen cranberries to keep things simple, but you could also use fresh.
Clementines or mandarins: clementines will give the best flavor. If you can't get clementines you can use mandarins, preferably one of the sweeter varieties, or orange juice if can't get either. As always fresh is best.
Granulated sugar: balances the sweetness of the super tart cranberries. You could try using other types of sugar to mix up the flavors, but you will be able to taste it in the sauce.
Allspice: a touch of allspice gives a festive flare to the cranberry topping for the cheesecake. If you can't get allspice you can use a combination of cinnamon, ginger and nutmeg instead.
Grand Marnier: a dash gives a festive touch to this no bake cheesecake. You can substitute with any similar orange liqueur with a similar flavor profile or replace it with clementine juice for an alcohol-free version.
For the no bake cheesecake
Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese. Fresh is best, I don't recommend bottled lemon juice.
Graham Crackers: are a type of sweet plain cookie with wholegrain which are the classic cheesecake base.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
How to make cranberry cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the graham cracker base
Grease and line your cheesecake tin. Break up the Graham crackers into smaller pieces. Blitz in a food processor until they resemble bread crumbs.
Melt the butter in the microwave or a small pot on the stove. Add the melted butter to the Graham cracker crumbs and mix well.
Tip the base mix into the lined cake tin. Press down with the back of a spoon or cup. You need to press firmly enough for the base to hold together, but not too firm or your base will be difficult to cut and eat.
Chill the base in the fridge for at least one hour and up to overnight before filling.
To make the cheesecake filling
Juice the lemon. Beat the cream cheese briefly to soften it. Add the sugar, lemon juice and vanilla essence. Mix on low until the sugar is dissolved.
In a separate bowl whip the cream until it forms firm peaks. Gently fold the whipped cream into the cream cheese mix, taking care not to knock out the air from the whipped cream.
Tip the cheesecake mix into the chilled base, taking care to smooth out the air bubbles. Smooth the top of the cheesecake with an offset spatula.
Chill the cheesecake in the fridge for a minimum of four hours, preferably overnight.
To make the cranberry sauce topping for the cheesecake
If using frozen cranberries make sure you defrost them first. If you are using fresh cranberries give them a wash.
In a nice deep jug blitz the cranberries with an immersion blender, then strain. This step is optional but will give you a nice smooth cranberry topping, minus those little cranberry seeds.
Add the cranberries to a pot on the stove with the sugar, clementine juice, allspice and Grand Marnier if using.
Heat on medium-low for approximately ten minutes until the sugar is fully dissolved and the sauce has thickened slightly.
Allow the sauce to cool completely and chill in the fridge until it's ready to serve. You will end with more sauce then you need to top the cheesecake, which you can serve in a jug on the side or for another dish.
To make the sugar-coated cranberries for decoration
If using fresh cranberries give them a wash. No need to dry them at this stage as they will being going into the sugar syrup. Line a large baking tray with parchment paper.
Make a simple syrup by adding the sugar and water to a pot on the stove. Bring to the boil and stir well until the sugar is fully dissolved.
Turn off the heat, add the cranberries and stir well. Use a spoon to remove the cranberries from the syrup and lay them out on the parchment paper, making sure the berries don't touch.
Allow to dry for about one hour. You want the berries to be tacky but not too wet or dry.
Prepare another large baking tray with parchment paper and plate with the extra granulated sugar. Add several syrup-coated berries to the sugar and roll them around until they are fully coated in sugar.
Lay the sugar-coated cranberries onto the tray, trying not to let them touch. Allow the berries to dry for about an hour.
To assemble the cheesecake
Remove the cheesecake from the tin. Use a spatula to smooth down the sides if you like. Slide a knife between the base and the parchment paper and carefully transfer the cake to a plate or serving board.
Just before serving spoon the cold cranberry sauce. Pile on the sugared cranberries and you're done!
How to serve
To serve this cranberry cheesecake dessert pop it onto a plate, slice and enjoy! To get nice clean slices it helps to gently heat a large knife, wipe dry and slice.
You will get cleaner slices if you nudge the cranberries out of the way before slicing, otherwise they may dig into the cake as you slice.
The cranberry topping can soak into the cheesecake and make it soft over time. The sugar-coated cranberries are pretty, but the sugar-coating will start dissolving the moment they hit that cranberry sauce! I recommend adding the sauce and cranberries to the cheesecake just before serving.
You could even add the sauce and the cranberries at the table for some festive theatre during the holiday season!
How to transport for the holidays
If you are making this cheesecake to take for Christmas or Thanksgiving I recommend the following:
- Make the cheesecake two days in advance. This will give it even more time to set and reduce the chance of runny cheesecake.
- Transport the cheesecake in the springform tin in an ice chest. Make sure the cheesecake is well wrapped to protect it from the ice or cold packs in the chest. Take the cranberry sauce topping and sugared cranberries separately.
- Once at your destination and you are ready to serve remove from the tin, smooth the sides with a spatula.
- Right before eating spoon on the cranberry sauce and top with sugared cranberries. Happy holidays!
How to store
The undecorated cheesecake:
In the fridge: in the fridge for up to five days.
In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months but best eaten within a month for the best texture.
The cranberry topping:
In the fridge: for up to five days in a covered container.
In the freezer: in an airtight container for up to three months. Freeze in ice cubes then transfer into an airtight container or ziplock bag for easy individual servings.
The sugared cranberries:
Are best used within twenty-four hours. But can be stored at room temperature in a lined, airtight container, for up to three days. If the sugar starts to dissolve you can recoate them in sugar and let them dry again.
Tips for success and frequently asked questions
Can I use fresh cranberries for the topping?
Yes you can substitute fresh cranberries for the same amount of frozen cranberries.
Can I use a can of cranberry sauce?
Well yes you can if you want to, but it won't taste as good as making it yourself 🙂
Can I leave the alcohol out of the cranberry sauce?
You sure can. Simply replace it with some extra clementine juice to help boost the flavor.
I can't get clementines. Can I use something else?
If you can't get clementines you can use mandarin juice, preferably one of the sweeter varieties. If you can get either orange juice will work in a pinch. As always fresh is best for the best flavor.
Can I leave off the sugared cranberries?
Yes you can. Simply spoon on the cranberry sauce topping when you are ready to serve the cheesecake.
Or for a simple alternative to the sugared cranberries you can put non sugared cranberries in a pretty ring around the outside, similar to the decoration on my blackberry cheesecake.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
More holiday dessert recipe inspiration
Why not try making
- Sugared Cranberries
- Mini Biscoff Cheesecakes
- Pumpkin Pretzels
- No Bake Caramel Pecan Cheesecake
- Oreo Turkey Cookies
Follow me on Facebook or Pinterest for many more delicious recipes.
📋 Recipe
Cranberry Cheesecake
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- food processor
Ingredients
For the cheesecake base
- 2 & ⅓ cups (250gms) Graham cracker crumbs
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) white sugar
- 1 & ½ teaspoons vanilla essence
- 1 tablespoon lemon juice
- 1 cup (250mls) thickened cream
For the cranberry topping
- 2 x 12 ounce bags (1.5 lbs or 675gms total) frozen cranberries
- 2 tablespoons clemintine or mandarin juice
- â…“ cup (75gms) granulated white sugar
- ¼ teaspoon all spice
- 3 tablespoons Grand Marnier
For the sugared cranberry decoration (optional)
- ½ of a 12 ounce bag (or 6 ounces/.375 lbs/170gms) frozen cranberries
- ½ cup sugar for the syrup
- ½ cup water
- 1 cup granulated sugar for coating
Instructions
To make the cheesecake base
- Line the springform cheesecake tin with parchment paper.
- Break the cookies into smaller pieces and blitz briefly in a food processor into crumbs.
- Melt the butter by adding to a microwave proof bowl and microwave for a minute or two, or in a pot on the stove.
- Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
- Pour into lined tin and press down to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Beat the room temperature cream cheese briefly to soften it. Add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- In a separate bowl whip the cream until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
- Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
To make the cranberry topping
- Defrost: your cranberries if they are frozen. Otherwise wash if fresh.
- Blitz: the cranberries with an immerson blender, in a deep sided jug.
- Strain: the blitzed cranberries to remove the seeds and bits.
- Add: the strained cranberries to a pot on the stove.
- Juice: and measure the clemintine or mandarin juice.
- Add: the sugar, all spice, clementine juice and Grand Marnier to the cranberries.
- Cook: the cranberries for three to five minutes, untill thickened.
- Cool: and then chill in the fridge until needed.
To make the sugared cranberries
- Line: a large tray with parchment paper.
- Make: a simple syrup, by adding the sugar and water to a pot on the stove and boiling until the sugar is fully dissolved. Turn off the heat.
- Add: the cranberries to the syrup. Stir well.
- Spoon: the syrup coated berries onto the tray. Dry for one hour.
- Line: another large tray with parchment paper.
- Put: the sugar onto a large place and toss the cranberries in the sugar.
- Spoon: the sugar coated cranberries onto the tray. Dry for one hour.
To assemble the cheesecake
- NB The cranberry sauce and sugared cranberries are best added just before serving.
- Remove the cheesecake from the springform pan and carefully peel the parchment paper. Smooth the sides of the cheesecake with a spatula.
- Use a large sharp knife to carefully seperate the base of the cake from the parchment paper and transfer it to a serving plate or board.
- Just before serving spoon on the cranberry sauce and pile on the sugared cranberries. Happy Holidays!
Notes
The undecorated cheesecake:
In the fridge: for up to five days. In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months, but best eaten within a month for the best texture.The cranberry topping:
In the fridge: for up to five days in a covered container. In the freezer: in an airtight container for up to three months. Freeze in ice cubes then transfer into an airtight container or ziplock bag for easy individual servings.The sugared cranberries:
Best used within twenty-four hours. But can be stored at room temperature in a lined, airtight container, for up to three days. If the sugar starts to dissolve recoat in sugar and let them dry again.Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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