Cranberry Cheesecake – no bake
My delicious no-bake Cranberry Cheesecake is a beautifuly fruity and creamy dessert, packed with iconic Christmas flavours of cranberry and orange. A Christmas cranberry cheesecake is a wonderful alternative (or addition) dessert to a Christmas fruit cake, while still having all the flavours of the festive season. This easy no-bake Christmas cheesecake can be made ahead of time to save time when preparing for a festive dinner, to bring to a family meal, or for a Christmas party dessert. I’ve also worked out ways for you to make this into cranberry orange cheesecake bars, and clemantines can be used in the place of oranges.
It’s safe to say that I am a bit addicted to making cheesecakes at the moment like this no-bake cranberry cheesecake. How can you blame me! They’re super easy to make and taste wonderful. They work for a casual pudding or can be dressed up to be super wonderful centre pieces for events.
Christmas no bake cheesecake
There is definitely a cheesecake for all occasions and for Christmas I had to make something special with iconic flavours. For this no bake cranberry cheesecake recipe I combined fresh cranberries and orange juice to drizzle over the cream layer. I mushed down the cranberries in a saucepan with the orange and some sugar. I did this on a low heat until half of the cranberries had squished down and half were still holding their shape. This gives a great texture to the finished cheesecake. You get a great texture of the cranberries but also they are softer and ready to eat.
You can make the the cranberry cheesecake layer sweet or leave it slightly sour. It’s a great flexible topping. I often like it a little sour as you get a good mix with the sweet creamy cheese layer. I promise you will enjoy this. Taste the cranberry mix as you’re adding the sugar and make it to your exact taste.
Cranberry and orange cheesecake
The cranberry and orange topping is beautifully zesty and slightly sharp against the creamy sugary. When the topping has been sat on the cheesecake the red juices start to drizzle through the cream which looks marvellous. I completely agree to the idea that you eat with your eyes, and this cranberry cheesecake is both a beautiful sight to behold and a delicious treat to be loved at Christmas and all year round.
Just look at those colours. Gorgeously vibrant red contrasts against the white cheesecake layer and the dark chocolate biscuit base to create an easy to make piece of art for your dessert table.
What do I need for a cranberry no bake cheesecake?
Everything for the Cranberry no bake cheesecake can be found in all good supermarkets all year round. From the Dairy aisle, you’ll need a block of unsalted butter; you’ll need 45 g for the cheesecake and the rest for other Christmas bakes, a tub of Soft cream cheese; at least 300g, and Double cream; 150 ml. Then go to the fruit aisle and select an orange and 300 g of fresh cranberries, I always buy Organic and consider the environmental footprint of my fruit. You’ll then need a bag of Caster sugar from the baking aisle, and a packet of Bourbon biscuits from the biscuit aisle; or buy two, I won’t tell! Lastly you’ll need four tablespoons of water, but you can get that from a tap unless you really want to use mineral water.
For an easy list of the exact measurements, the recipe card at the bottom of this post will give you all you need to make the Cranberry Orange Cheesecake.
How to make the no-bake Cranberry cheesecake compote to drizzle over the creamy cheesecake layer.
Place the cranberries in a sauce pan with the zest and juice from 1 orange, water and caster sugar. On a low heat allow the cranberry mix to reduce down. Keep an eye on the mix and stir regularly. When they have softened and a mushy sauce remove from the heat and allow to cool.
How to make the bourbon biscuit cheesecake base
Crush the bourbon biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method, and a fun way to get the kids involved). Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter. Scoop the crumbs into the tin and push down to make a hard layer. Place the cake tin in the fridge and leave to harden while you make the cream layer.
How to make the no-bake cheesecake cream cheese layer
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed. In a new bowl lightly whip the double cream until it starts to thicken. Stir in the double cream and cream cheese mixture together. Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
Christmas no bake cheesecake
Cranberry and Orange Cheesecake Recipe
This cheesecake was so delicious however, surprisingly like the other cheesecakes, it didn’t last long once the first slice was served.
The zesty and tart cranberries is a flavour of Christmas because it works so well with savoury dishes but also wonderful with sweet dishes too.
It’s so easy to make, simple add the cranberries, orange zest and juice, sugar and water to a saucepan and allow to mush down. Making sure you keep stirring it. If you want to add some extra Christmas flavour I’d recommend a pinch of mixed spice.
Cranberry Orange Cheesecake Bars
It is easy to turn this cranberry orange cheesecake into Cranberry Orange Cheesecake Bars. I would recommend using a tart tin or cake tin which is rectangular or square. Make the recipe below with that and when it’s removed from the fridge you can slice it up into bars and then add the cranberry compote to the top to serve. It would look lovely and be a cute addition to the Christmas table.
Cranberry Orange Cheesecake Bars would also be lovely gifts for friends and neighbours over the holidays. Pop them in a nice gift box or tupperwear with a bow and I know a lot of my neighbours would love it!
Clementine and cranberry cheesecake
If you have Clementines you can use their juice instead of oranges. It adds a much more delicate flavour which is so iconic of Christmas. Clementine and cranberry cheesecake is a beautiful show stopping dessert perfect for a festive dinner party.
The bourbon biscuit base was super and added a new flavour to the finished cheesecake. I definitely think I will try it again soon… so keep your eyes peeled for a new recipe soon. If you don’t like bourbon biscuits, digestives or shortbread work really well too.
White chocolate and cranberry cheesecake
Chocolate works well with almost everything, but white chocolate and cranberry is a natural pairing. Just break up some bars of white chocolate and mix them into the creamy mix to turn this Christmas cranberry cheesecake into a white chocolate and cranberry cheesecake! Your guests will absoloutely love the surprise of finding sweet white chocolate in the already delicious creamy middle.
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Cranberry and Orange Christmas Cheesecake Recipe
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Cranberry Cheesecake – No Bake
- 45 g Unsalted butter
- 150 g Bourbon biscuits
- 300 g Soft cream cheese
- 60 g Caster sugar
- 150 ml Double cream
- 300 g Fresh Cranberries
- 1 Orange
- 4 tbsp Water
- 60 g Caster Sugar
Making the cranberry and orange Topping
- Place the cranberries in a sauce pan with the zest and juice from 1 orange, water and caster sugar.
- On a low heat allow the cranberry mix to reduce down. Keep an eye on the mix and stir regularly.
- When some of the cranberries are still holding their shape remove from the heat and allow to cool.
- Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
- Melt the butter gently in the microwave or in a pan and then take off the heat.
- Crush the bourbon biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down to make a hard layer. Place the cake tin in the fridge and leave to harden while you make the cream layer.
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- In a new bowl lightly whip the double cream until it starts to thicken.
- Stir in the double cream and cream cheese mixture together.
- Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
- Remove the cheesecake from the tin and place on a plate. Spoon the cool cranberry mix over the top and serve.
Please note that the nutrition information provided above is approximate and meant as a guideline only.