No-Bake Christmas Cranberry Orange Cheesecake Recipe
Introduction
This no-bake Christmas cheesecake combines creamy, tangy flavors with a festive cranberry orange topping. It’s a light and refreshing holiday dessert that’s easy to prepare and perfect for sharing with a crowd.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons sugar
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 2 tablespoons orange zest (from about 2 oranges)
- 1/3 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon orange juice
- 1 teaspoon orange zest
Instructions
- Step 1: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until the mixture resembles wet sand. Press it evenly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Step 2: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the heavy cream, 2 tablespoons orange zest, 1/3 cup fresh orange juice, and vanilla extract. Beat until light and fluffy. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours, or overnight, to set.
- Step 3: In a small saucepan, combine cranberries, 1/4 cup sugar, water, 1 tablespoon orange juice, and 1 teaspoon orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 minutes. Let the sauce cool completely.
- Step 4: Once the cheesecake is fully set, carefully remove it from the springform pan. Spoon the cooled cranberry sauce evenly over the top of the cheesecake.
- Step 5: Return the cheesecake to the refrigerator for about 30 minutes to allow the flavors to meld. Slice and enjoy this light, citrusy holiday dessert.
Tips & Variations
- For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or nuts.
- Use fresh cranberries if possible for the best flavor, or frozen cranberries thawed overnight.
- Garnish with extra orange zest or a few fresh cranberries before serving for a festive touch.
- To add a boozy twist, stir in a tablespoon of Grand Marnier or orange liqueur into the filling mixture.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. The flavors improve after resting. When ready to serve, let it sit at room temperature for 10-15 minutes. Leftover cheesecake can be tightly wrapped and frozen for up to 1 month; thaw in the refrigerator overnight before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. Prepare it the day before and refrigerate overnight to allow it to fully set and develop flavors.
Can I use a different fruit topping?
Absolutely! This cheesecake pairs well with other berries or fruit compotes like raspberry, blueberry, or mixed berry sauce if you prefer.
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No-Bake Christmas Cranberry Orange Cheesecake Recipe
- Total Time: 4 hours 30 minutes
- Yield: 24 servings 1x
Description
This No-Bake Christmas Cheesecake features a zesty orange and tangy cranberry topping atop a creamy, luscious cheesecake filling with a buttery graham cracker crust. It’s a refreshing, festive dessert that’s easy to prepare and perfect for holiday celebrations, requiring no oven baking and setting in the fridge.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons sugar
Filling
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 2 tablespoons orange zest (from about 2 oranges)
- 1/3 cup fresh orange juice
- 1 teaspoon vanilla extract
Cranberry Orange Sauce
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon orange juice
- 1 teaspoon orange zest
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar, stirring until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan creating an even layer. Refrigerate to set while preparing the filling.
- Make the filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add heavy cream, orange zest, orange juice, and vanilla extract. Beat until light and fluffy. Pour the filling over the chilled crust and smooth the top surface. Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.
- Cook cranberry sauce: In a small saucepan, combine cranberries, sugar, water, orange juice, and zest. Cook over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 10 minutes. Remove from heat and let sauce cool completely.
- Assemble the cheesecake: Once the cheesecake filling is set, carefully remove the cheesecake from the springform pan. Spoon the cooled cranberry orange sauce evenly over the top.
- Final chilling: Return the assembled cheesecake to the refrigerator for about 30 minutes to allow the flavors to meld together. Slice and serve for a light, citrusy, and refreshing holiday dessert.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling.
- Chilling the crust before adding the filling helps maintain its structure.
- The cranberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a slightly tangier filling, add a teaspoon of lemon juice along with orange juice.
- This cheesecake can be garnished with fresh cranberries and orange slices for extra holiday flair.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake cheesecake, cranberry orange cheesecake, holiday dessert, Christmas cheesecake, no-bake dessert, festive cheesecake
