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Cranberry Cheesecake Recipe

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★★★★★

4.6 from 214 reviews

This Cranberry Cheesecake is a luscious no-bake dessert featuring a buttery graham cracker crust, a silky cream cheese filling lightened with whipped cream, and a beautiful marbled cranberry sauce swirl. It’s a perfect festive treat for celebrations and holiday gatherings.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup butter (melted)

Filling

  • 4 (8 ounce) blocks cream cheese, softened to room temperature
  • ½ cup white sugar
  • 2 cups heavy whipping cream

Topping

  • ⅔ cup jellied cranberry sauce
  • Whipped cream (for garnish)
  • Fresh cranberries (for garnish)
  • Rosemary sprigs (for garnish)

Instructions

  1. Prepare the crust: In a bowl, thoroughly mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of an 8-inch springform pan, creating an even layer. Chill it in the refrigerator while preparing the filling to help it set.
  2. Whip the cream: In a large chilled bowl, beat the heavy whipping cream using a hand or stand mixer until stiff peaks form. This step is essential for a light, airy cheesecake texture. Set aside once ready.
  3. Make the cream cheese base: In another bowl, beat the softened cream cheese with the white sugar until completely smooth, creamy, and lump-free. This ensures a silky cheesecake filling.
  4. Combine mixtures: Gently fold the whipped cream into the cream cheese and sugar mixture in batches, folding carefully to maintain the airy texture and fully incorporate both mixtures.
  5. Assemble the cheesecake: Evenly spread the creamy cheesecake filling over the chilled graham cracker crust. Use a spatula to smooth the top for a clean finish.
  6. Prepare cranberry swirl: Warm the jellied cranberry sauce in a microwave-safe bowl in 30-second intervals, stirring after each until the sauce is smooth and easily spreadable.
  7. Swirl cranberry sauce: Spoon dollops of the warmed cranberry sauce over the cheesecake filling. Using a knife or skewer, gently swirl the sauce through the filling to create a marbled effect.
  8. Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, or until fully set and sliceable. For faster setting, you may use the freezer, but avoid freezing completely.
  9. Garnish and serve: Just before serving, decorate the cheesecake with additional whipped cream, fresh cranberries, and rosemary sprigs for a festive and elegant presentation.

Notes

  • Ensure the cream cheese is softened to room temperature for easy beating and a smooth filling.
  • Whipping the cream until stiff peaks form is crucial for the light, fluffy texture of the cheesecake.
  • If you don’t have a springform pan, you can use a regular cake pan but the cheesecake may be harder to remove.
  • Allow enough chilling time so the cheesecake is firm for slicing.
  • Use fresh rosemary sparingly as its flavor can be strong; it’s mainly for garnish and aroma.
  • You can substitute fresh cranberry sauce if jellied is not available, adjusting sweetness as needed.

Keywords: cranberry cheesecake, no-bake cheesecake, holiday dessert, graham cracker crust, creamy cheesecake, festive desserts

Find it online: https://kitchenbyclara.com/cranberry-cheesecake-recipe/