Description
This No Bake Cranberry Orange Cheesecake combines a crisp graham cracker crust with a creamy, tangy orange-flavored cheesecake filling. It’s topped with a luscious smooth cranberry layer and finished with sparkling sugared cranberries and whipped cream swirls for a festive, elegant dessert that doesn’t require any baking.
Ingredients
Scale
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
- 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
Instructions
- Make the crust: Grease a 9-inch springform pan with non-stick spray and line the bottom with a parchment circle. In a medium bowl, combine the graham cracker crumbs, sugar, pinch of salt, and melted butter. Mix until all crumbs are moistened. Press this mixture firmly into the bottom and up the sides of the prepared pan. Chill in the fridge to set.
- Make the filling: In a large mixing bowl, beat the cream cheese with sugar until smooth and creamy. Add sour cream, fresh orange juice, and orange zest, mixing until fully incorporated. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two batches until combined. Spread the filling evenly over the chilled crust. Return to the fridge.
- Make the cranberry topping: In a medium saucepan, whisk together sugar and cornstarch until smooth. Add cranberries, orange juice, and orange zest, stirring to coat evenly. Cook over medium-low heat, stirring constantly until cranberries burst and release juices. Mash the cranberries and continue cooking until mixture thickens slightly but does not boil for more than one minute. Puree mixture in a blender or food processor until smooth, then strain through a fine sieve to remove skins and lumps. Let cool to room temperature, then spread over cheesecake filling. Refrigerate cheesecake for 5-6 hours or overnight to set firmly.
- Make the sparkling cranberries: Shortly before serving, bring 1/2 cup sugar and water to a simmer in a saucepan, stirring until sugar dissolves completely. Pour simple syrup into a heatproof bowl and cool for 10 minutes. Add cranberries and stir to coat; refrigerate for 30 minutes to an hour, stirring occasionally. Spread remaining 1/2 cup sugar on a plate. Roll cranberries in sugar to coat, then set aside to dry for 30 minutes to an hour.
- Finish off the cheesecake: Remove the cheesecake from the springform pan and place it on a serving platter. In a large bowl, whip the heavy cream, powdered sugar, vanilla extract, and orange zest until stiff peaks form. Pipe decorative swirls of whipped cream around the edge of the cheesecake using a piping tip (Ateco tip 847 recommended). Garnish the top with orange slices and dried sparkling cranberries. Chill until ready to serve. Best enjoyed within 4-5 days.
Notes
- For best results, use room temperature cream cheese for a smooth filling.
- Do not overcook cranberry topping to avoid bitterness; it thickens further as it cools.
- Allow cheesecake to chill at least 5-6 hours or overnight to set properly.
- Sparkling cranberries can be prepared ahead and stored refrigerated.
- Use a springform pan to easily remove the cheesecake without damage.
- Cheesecake keeps well refrigerated for up to 5 days; serve chilled.
Nutrition
- Serving Size: 1 slice (approx. 1/14 of cheesecake)
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
