No Bake Cranberry Orange Cheesecake

Why You’ll Love No Bake Cranberry Orange Cheesecake Recipe

I love this recipe because it’s light, creamy, and full of fresh orange flavor. I like that the cranberry topping adds color and contrast without overpowering the cheesecake. I also appreciate that it’s a true no-bake dessert, which makes it perfect when oven space is limited or when I want a stress-free showstopper.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
2 cups (268g) graham cracker crumbs
2 tbsp (26g) sugar
Pinch of salt
8 tbsp (112g) unsalted butter, melted

Orange Cheesecake
24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
1/4 cup (58g) sour cream
3 tbsp fresh orange juice
3 1/2 tsp orange zest
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1 tsp vanilla extract

Cranberry Topping
1/2 cup (104g) sugar
3 1/4 tsp cornstarch
2 1/2 cups (250g) cranberries
2 tbsp fresh orange juice
1 tsp orange zest

Sparkling Cranberries
1 cup (207g) sugar, divided
1/2 cup water
1 cup (100g) fresh cranberries

Whipped Cream
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
1 tsp orange zest

Directions

I start by preparing the crust, greasing a 9-inch springform pan and lining the bottom with parchment. I mix the graham cracker crumbs, sugar, salt, and melted butter until evenly moistened, then press the mixture into the bottom and up the sides of the pan. I chill it in the fridge while I work on the filling.

For the filling, I beat the cream cheese and sugar until smooth, then mix in the sour cream, orange juice, and orange zest. In a separate bowl, I whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. I gently fold the whipped cream into the cream cheese mixture in two additions, then spread the filling evenly over the crust and refrigerate it.

To make the cranberry topping, I whisk together the sugar and cornstarch in a saucepan, then add the cranberries, orange juice, and orange zest. I cook the mixture over medium-low heat, stirring constantly, until the cranberries burst and the mixture thickens. I puree it until smooth, strain it, and let it cool before spreading it over the cheesecake. I refrigerate the cheesecake for at least 5 to 6 hours, or overnight.

For the sparkling cranberries, I simmer half the sugar with water until dissolved, cool slightly, then coat the cranberries in the syrup. After chilling, I roll them in the remaining sugar and let them dry. To finish, I whip the cream for the topping, pipe it around the edge of the cheesecake, and decorate with sparkling cranberries and orange slices. I keep it chilled until serving.

Servings and Timing

I usually slice this cheesecake into about 12 to 14 servings. The prep time is around 2 hours and 20 minutes, with about 6 hours of chilling time, bringing the total time to roughly 8 hours and 20 minutes.

Variations

I sometimes skip the sparkling cranberries and simply spoon extra cranberry topping on each slice. When I want a deeper citrus flavor, I add a bit more orange zest to the filling. I’ve also made this with a vanilla wafer crust instead of graham crackers for a slightly different texture.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 to 5 days. I don’t recommend freezing it, since the texture of the filling and topping can change once thawed.

FAQs

Can I make this cheesecake ahead of time?

I often make it a day in advance, since it needs time to fully set and tastes even better the next day.

Do I need a springform pan?

I prefer a springform pan for clean slices, but I can use a deep pie dish if needed.

Why does my filling feel soft?

I usually check that the whipped cream reached stiff peaks and that the cheesecake had enough chilling time.

Can I use bottled orange juice?

I prefer fresh orange juice for flavor, but bottled juice works in a pinch.

Is this cheesecake very sweet?

I find it nicely balanced, with the tart cranberries offsetting the creamy filling.

Can I skip straining the cranberry topping?

I strain it for a smoother finish, but skipping it gives a more rustic texture.

What if my cranberry topping is too thick?

I stir in a small splash of orange juice to loosen it slightly.

Can I make this without the topping?

I’ve made it plain orange cheesecake, and it’s still delicious on its own.

How do I get clean slices?

I wipe my knife clean between each cut for neat slices.

Is this dessert kid-friendly?

I find it very kid-friendly, especially because of the creamy texture and mild citrus flavor.

Conclusion

This no bake cranberry orange cheesecake is one of my go-to desserts when I want something festive, refreshing, and impressive without baking. I love the contrast of creamy orange filling and vibrant cranberry topping, and it’s always a highlight on the dessert table.