Easy No-Bake Cranberry Cheesecake
Easy No-Bake Cranberry Cheesecake is delicious and loaded with fresh cranberries and luscious cream cheese. With its festive appearance, It's a perfect make-ahead holiday dessert!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 2 cup fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 11/2 cup graham cracker crumbs
- 1 tbsp granulated sugar
- 1/2 cup unsalted butter (melted)
- 1/4 tsp kosher salt
- 16 oz cream cheese (softened or at room temperature)
- 14 oz sweetened condensed milk
- 1 tbsp vanilla extract
- 1/4 cup fresh lemon juice
Instructions
- 1
Combine the sugar and cornstarch in a small saucepan. Mix well. Add ½ cup plus two tablespoons of cold water and the cranberries and place the pan over medium heat. Stir to combine.
- 2
Bring the cranberry mixture to a boil and reduce the heat to low. Simmer for 10 minutes, remove the pan from the heat, and set aside to cool.
- 3
Combine the graham cracker crumbs, sugar, salt, and butter in a large bowl. Mix to combine.
- 4
Press the graham cracker mixture into the bottom and up the sides of a nine-inch springform pan. Place the pan in the refrigerator to chill while you make the cheesecake filling.
- 5
Add the cream cheese to a large bowl and beat with an electric mixer for a few minutes or until it is smooth, light, and fluffy. Add the sweetened condensed milk, vanilla extract, and lemon juice and beat until the mixture is smooth with no lumps.
- 6
To assemble, pour the cream cheese mixture into the pie crust. Smooth out with an offset spatula. Top with the cranberry mixture and spread the topping out evenly.
- 7
Cover and refrigerate the cheesecake for at least four hours to give the filling time to firm up. Before serving, unhinge the clasp on the springform pan and carefully lift off the sides.