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No Bake Cranberry Orange Cheesecake

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No Bake Cranberry Orange Cheesecake is a festive, creamy dessert with a bright orange cheesecake filling, a sweet-tart cranberry topping, and a buttery graham cracker crust, all made without turning on the oven.

Ingredients

2 cups (268 g) graham cracker crumbs

2 tbsp (26 g) granulated sugar

Pinch of salt

8 tbsp (112 g) unsalted butter, melted

24 oz (678 g) cream cheese, room temperature

1/2 cup (104 g) granulated sugar

1/4 cup (58 g) sour cream

3 tbsp fresh orange juice

3 1/2 tsp orange zest

1 1/4 cups (300 ml) heavy whipping cream, cold

3/4 cup (86 g) powdered sugar

1 tsp vanilla extract

1/2 cup (104 g) granulated sugar (cranberry topping)

3 1/4 tsp cornstarch

2 1/2 cups (250 g) fresh cranberries

2 tbsp fresh orange juice (cranberry topping)

1 tsp orange zest (cranberry topping)

1 cup (207 g) granulated sugar, divided (sparkling cranberries)

  • 1/2 cup water
  • 1 cup (100 g) fresh cranberries (sparkling)
  • 1 cup (240 ml) heavy whipping cream, cold (whipped topping)
  • 1/2 cup (58 g) powdered sugar (whipped topping)
  • 1 tsp vanilla extract (whipped topping)
  • 1 tsp orange zest (whipped topping)

Instructions

  1. Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press into the bottom and sides of the pan and refrigerate.
  3. Beat cream cheese and sugar until smooth and creamy.
  4. Mix in sour cream, orange juice, and orange zest until fully incorporated.
  5. In a separate bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks.
  6. Gently fold the whipped cream into the cream cheese mixture in two additions.
  7. Spread the filling evenly over the crust and refrigerate.
  8. For the cranberry topping, whisk sugar and cornstarch in a saucepan, then add cranberries, orange juice, and orange zest.
  9. Cook over medium-low heat, stirring constantly, until cranberries burst and mixture thickens.
  10. Puree the mixture, strain for smoothness, and allow it to cool.
  11. Spread the cooled cranberry topping over the cheesecake and refrigerate for at least 5–6 hours or overnight.
  12. For sparkling cranberries, simmer half the sugar with water until dissolved and cool slightly.
  13. Coat cranberries in syrup, chill, then roll in remaining sugar and let dry.
  14. Whip heavy cream, powdered sugar, vanilla, and orange zest for the topping.
  15. Pipe whipped cream around the edge of the cheesecake and decorate with sparkling cranberries and orange slices.
  16. Keep chilled until ready to serve.

Notes

Making the cheesecake a day ahead improves flavor and texture.

Fresh orange juice and zest provide the best citrus flavor.

Straining the cranberry topping gives a smoother finish.

Use a hot, clean knife for neat slices.

Nutrition

Find it online: https://chocolatecoveredamy.com/no-bake-cranberry-orange-cheesecake/