Cranberry Cheesecake - No Bake
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.
Equipment
- 6 inch Cake Tin
- Mixing bowl x 2
- Wooden spoon
- whisk
- spoon
Ingredients
- 45 g Unsalted butter
- 150 g Bourbon biscuits
- 300 g Soft cream cheese
- 60 g Caster sugar
- 150 ml double cream / heavy cream
- 300 g Fresh Cranberries
- 1 Orange
- 4 tbsp Water
- 60 g Caster 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.
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.
Nutrition
Calories: 326kcalCarbohydrates: 29gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 149mgPotassium: 135mgFiber: 2gSugar: 22gVitamin A: 786IUVitamin C: 11mgCalcium: 57mgIron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.