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Cranberry Cheesecake - No Bake

My delicious Cranberry and Orange Christmas Cheesecake is a beautiful fruity and creamy dessert packed with iconic Christmas flavours.
Course Dessert
Cuisine American, English, International
Keyword Christmas Cheesecake, Cranberry and Orange Christmas Cheesecake
Prep Time 30 minutes
Fridge Bake 1 hour
Total Time 1 hour 30 minutes
Servings 10 slices
Calories 300kcal
Author Sisley White


  • 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.

The 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.


Calories: 300kcal