My delicious no-bake Cranberry Cheesecake is a beautifully 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.To make this an 8inch cheesecake then add half again to the ingredients.
5 from 5 votes
Prep Time 30mins
Fridge Bake 1hr
Total Time 1hr30mins
Course Dessert
Cuisine American, English, International
Servings 10slices
Calories 326kcal
Equipment
6 inch Cake Tin
Mixing bowl x 2
Wooden spoon
whisk
spoon
Ingredients
45gUnsalted butter
150gBourbon biscuits
300gSoft cream cheese
60gCaster sugar
150mldouble cream / heavy cream
300gFresh Cranberries
1Orange
4tbspWater
60gCaster Sugar
Instructions
Making the cranberry compote
Place the cranberries in a sauce pan with the zest and juice from 1 orange and the water.
Stir in the 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.
Making the no-bake Cheesecake
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.
Video
Notes
You can store the Christmas cranberry cheesecake for up to 4 days in a container in the fridge.
The cranberry compote will start to stain the cream cheese after a few hours so it's best added when you are ready serve it.
If you want to add clementine juice instead of orange juice, use the juice of two clementines. Approximately 60ml.
To make it an 8inch add half again the mix for the recipe.