Print

No Bake Cranberry Orange Cheesecake Recipe

Print Recipe

★★★★★

5 from 502 reviews

A luscious, no-bake cranberry orange cheesecake featuring a buttery graham cracker crust, a creamy orange-infused filling, a smooth cranberry topping, and sparkling sugared cranberries for garnish. This elegant dessert combines tangy citrus and tart cranberries with a rich, velvety cream cheese base, perfect for special occasions or festive gatherings.

Ingredients

Scale

Crust

  • 2 cups (268g) graham cracker crumbs
  • 2 tbsp (26g) sugar
  • Pinch of salt
  • 8 tbsp (112g) unsalted butter, melted

Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream
  • 3 tbsp fresh orange juice
  • 3 1/2 tsp orange zest
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract

Cranberry Topping

  • 1/2 cup (104g) sugar
  • 3 1/4 tsp cornstarch
  • 2 1/2 cups (250g) cranberries
  • 2 tbsp fresh orange juice
  • 1 tsp orange zest

Sparkling Cranberries

  • 1 cup (207g) sugar, divided
  • 1/2 cup water
  • 1 cup (100g) fresh cranberries

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp orange zest

Instructions

  1. Make the crust: Grease a 9-inch springform pan with non-stick spray and line the bottom with a parchment circle. In a medium bowl, mix graham cracker crumbs, sugar, salt, and melted butter until all crumbs are moistened. Press mixture firmly into the bottom and up the sides of the pan. Refrigerate to chill.
  2. Make the filling: In a large mixer bowl, beat cream cheese and sugar until smooth. Add sour cream, orange juice, and orange zest, mixing until well combined. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold whipped cream into cream cheese mixture in two batches until smooth. Spread the filling evenly into the chilled crust and refrigerate.
  3. Make the cranberry topping: In a medium saucepan, whisk sugar and cornstarch until no lumps remain. Add cranberries, orange juice, and orange zest, stirring to coat. Cook over medium-low heat, stirring often, until cranberries begin to pop and release juices. Mash cranberries and cook until thickened, avoiding boiling for more than 1 minute. Puree mixture in a blender or food processor and strain to remove skins and lumps. Allow to cool to room temperature, then spread over the cheesecake. Refrigerate until firm, 5-6 hours or overnight.
  4. Make sparkling cranberries: Bring 1/2 cup sugar and water to a simmer in a saucepan until sugar dissolves. Let syrup cool about 10 minutes. Add cranberries, stirring to coat; refrigerate 30-60 minutes, stirring occasionally. Spread remaining 1/2 cup sugar on a plate, roll cranberries in sugar, and let dry 30-60 minutes.
  5. Finish the cheesecake: Remove cheesecake from springform pan and place on serving platter. Whip heavy cream, powdered sugar, vanilla extract, and orange zest until stiff peaks form. Pipe whipped cream swirls around cheesecake edge. Garnish with fresh orange slices and sugared sparkling cranberries. Refrigerate until serving. Best enjoyed within 4-5 days.

Notes

  • Ensure cream cheese is at room temperature for smooth filling.
  • Do not overcook cranberry topping; it will thicken as it cools.
  • Use fresh cranberries for best flavor and texture in topping and garnish.
  • Chilling times are important for the cheesecake to set properly; plan ahead.
  • Sugared cranberries add a festive sparkle and a sweet crunch to the presentation.
  • The cheesecake is best stored refrigerated and served cold.

Keywords: no bake cheesecake, cranberry cheesecake, orange cheesecake, holiday dessert, no bake dessert, creamy cheesecake, festive dessert

Find it online: https://kitchenbyclara.com/no-bake-cranberry-orange-cheesecake-recipe/