The No Bake Cranberry Orange Cheesecake Recipe is an absolute showstopper that brings together the bright zestiness of fresh oranges and the tart burst of cranberries in a luxuriously creamy cheesecake. This dessert is perfect for those moments when you crave something elegant without the hassle of baking, offering a delightful texture contrast between a crunchy graham cracker crust and silky cream cheese filling topped with a glossy, fruit-infused glaze. Whether you’re making it for a holiday celebration, a family gathering, or simply as a sweet treat to brighten your day, this recipe is guaranteed to become a cherished favorite in your dessert repertoire.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to creating this gourmet-tasting cheesecake. Each component brings something special to the table—whether it’s the creamy tang of cream cheese or the bright, fresh notes from orange zest and juice that balance the sweetness perfectly.
- Graham cracker crumbs (2 cups, 268g): Forms the crisp, buttery crust that gives the cheesecake its sturdy base.
- Sugar (various amounts totaling about 1 1/4 cups): Sweetens both the crust and the creamy filling, as well as the cranberry topping.
- Pinch of salt: Enhances the flavors by balancing sweetness.
- Unsalted butter (8 tbsp, 112g), melted: Binds the crust crumbs creating a rich, satisfying texture.
- Cream cheese (24 oz, 678g), room temperature: The star ingredient, providing that luscious, creamy texture and tangy flavor.
- Sour cream (1/4 cup, 58g): Adds subtle richness and smoothness to the filling.
- Fresh orange juice (3 tbsp + 2 tbsp for topping): Injects vibrant citrus notes that brighten the cheesecake.
- Orange zest (3 1/2 tsp + 1 tsp for topping and whipped cream): Packs concentrated flavor without the acidity, amplifying the orange essence.
- Heavy whipping cream (1 1/4 cups + 1 cup, cold): Whips into fluffy peaks that produce a light and airy filling and a luxurious whipped cream garnish.
- Powdered sugar (3/4 cup + 1/2 cup + 1/2 cup divided): Sweetens the whipped cream and smooth cranberry sauce with a delicate texture.
- Vanilla extract (1 tsp + 1 tsp for whipped cream): Rounds out flavors with warm, comforting aroma.
- Cornstarch (3 1/4 tsp): Thickens the cranberry topping for a beautiful glossy finish.
- Cranberries (2 1/2 cups + 1 cup fresh): Provide lively tartness and a gorgeous ruby-red color that makes this cheesecake truly festive.
- Water (1/2 cup): Helps create a simple syrup to candy the cranberries for decoration.
How to Make No Bake Cranberry Orange Cheesecake Recipe
Step 1: Prepare the Crust
Start by greasing a 9-inch springform pan and lining the bottom with parchment for easy removal. Mixing graham cracker crumbs with sugar, a pinch of salt, and melted butter creates the foundation. Press this mixture firmly along the bottom and slightly up the sides of the pan. Chilling the crust in the fridge helps it set firmly, ensuring every bite has that wonderful crunch beneath the creamy filling.
Step 2: Make the Creamy Filling
Beat the cream cheese and sugar together until smooth and irresistibly creamy. Then add sour cream, fresh orange juice, and vibrant orange zest, mixing everything thoroughly for that signature citrus twist. Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form—this will lighten the filling and give it airy elegance. Carefully fold the whipped cream into the cream cheese mixture in two batches, ensuring it stays fluffy and smooth. Spread this luscious filling evenly over the chilled crust and pop it back into the fridge to set.
Step 3: Prepare the Cranberry Orange Topping
This step is where your cheesecake achieves its jewel-like glossy top. Whisk sugar and cornstarch in a saucepan, then add cranberries, orange juice, and zest, stirring to coat well. Cook gently until those cranberries burst spectacularly, releasing their vibrant juices. Mash slightly and continue cooking briefly until the mixture thickens just right—avoid boiling over a minute. Purée the cooked mixture until silky smooth and strain to remove skins and lumps for a refined texture. Cool the topping before spreading it evenly over the chilled cheesecake filling. Refrigerate for at least 5-6 hours, ideally overnight, to allow the flavors to meld and the cheesecake to set firmly.
Step 4: Candy the Cranberries
Shortly before serving, create a simple syrup by simmering sugar and water until fully dissolved. Toss fresh cranberries in the cooled syrup, then chill them in the fridge for 30 minutes to absorb the sweetness. After that, roll the cranberries in sugar to coat them in a delicate sugary sparkly layer. Let these candy-coated berries dry before using them as the perfect crunchy, tart garnish that adds flair and texture contrast.
Step 5: Assemble and Decorate
Carefully release your cheesecake from the springform pan and transfer it onto a beautiful serving platter. Whip the heavy cream with powdered sugar, vanilla, and orange zest until stiff peaks form, then use a piping bag fitted with a decorative tip to pipe elegant swirls around the edge of the cheesecake. Finish by adorning the top with fresh orange slices and those dazzling sugared cranberries. Chill until ready to serve, and enjoy the proud moment of sharing this gorgeous, no-bake marvel with loved ones.
How to Serve No Bake Cranberry Orange Cheesecake Recipe
Garnishes
Finish your cheesecake with vibrant garnishes like fresh orange slices that echo the citrus inside, and sparkling sugared cranberries that add visual sparkle and delightful crunch. For an extra festive touch, sprinkle some finely grated orange zest over the whipped cream swirls to tease the senses with aromatic citrus bursts.
Side Dishes
This cheesecake stands beautifully on its own but pairs wonderfully with light and fresh accompaniments like a simple mixed green salad with balsamic vinaigrette or a cup of hot spiced tea. It’s the perfect sweet ending after a cozy dinner or holiday feast without overwhelming the palate.
Creative Ways to Present
Try serving individual portions in clear glass cups layered with extra cranberry sauce and whipped cream for an elegant twist. Or slice and plate the cheesecake with a drizzle of chocolate ganache and a sprig of rosemary for a sophisticated holiday vibe. The No Bake Cranberry Orange Cheesecake Recipe’s colors and textures inspire endless creative presentation ideas!
Make Ahead and Storage
Storing Leftovers
After enjoying this cheesecake, cover and store any leftovers tightly in the refrigerator. It keeps beautifully for 4 to 5 days, maintaining its creamy texture and fresh flavors, so you can savor a slice whenever a sweet craving hits.
Freezing
This cheesecake freezes well if you wrap it securely in plastic wrap and foil, preserving its decadent layers for up to one month. Thaw overnight in the fridge before serving to restore its perfect texture.
Reheating
No reheating needed here since this dessert shines best cold. Simply slice straight from the fridge and enjoy the cool, creamy richness balanced by the tangy cranberry topping and zesty orange highlights.
FAQs
Can I use frozen cranberries for this No Bake Cranberry Orange Cheesecake Recipe?
Absolutely! Frozen cranberries work just fine—just thaw them and drain any excess liquid before using to ensure your topping isn’t too watery.
What can I substitute for graham cracker crumbs?
If graham crackers aren’t available, digestive biscuits or even crushed vanilla wafers make excellent substitutes for the crust, delivering a similar sweetness and texture.
How long does it take for the cheesecake to set?
For the best results, refrigerate the cheesecake for at least 5 to 6 hours or overnight. This extended chill time lets the filling firm up nicely and allows flavors to marry beautifully.
Can I make the cheesecake gluten-free?
Yes, simply use gluten-free graham crackers or gluten-free cookies for the crust. Ensure all other ingredients are certified gluten-free to keep this recipe safe and delicious.
Is it possible to double this recipe for a larger crowd?
Definitely! Just double the ingredients and use a larger springform pan or prepare two cakes. Keep in mind chilling times will remain the same.
Final Thoughts
I truly hope you give this No Bake Cranberry Orange Cheesecake Recipe a try soon—it’s one of those desserts that feels special yet is surprisingly easy to pull off. The bright citrus and tart cranberry perfectly complement the creamy richness with no oven needed, making it ideal for sharing smiles and sweet moments. Trust me, once you taste it, this cheesecake will become a go-to treat for celebrations and cozy nights alike.
Print
No Bake Cranberry Orange Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 6 hours 5 minutes (includes chilling and setting time)
- Total Time: 6 hours 45 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Bake Cranberry Orange Cheesecake is a luscious and creamy dessert combining the tangy brightness of fresh oranges and tart cranberries with a rich cream cheese filling on a buttery graham cracker crust. Perfectly smooth and topped with a vibrant cranberry sauce and sugared cranberries, this cheesecake requires no baking and is chilled to set, making it an effortless, elegant dessert ideal for holiday gatherings or special occasions.
Ingredients
Crust
- 2 cups (268g) graham cracker crumbs
- 2 tbsp (26g) sugar
- Pinch of salt
- 8 tbsp (112g) unsalted butter, melted
Cheesecake Filling
- 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 Orange Topping
- 3 1/4 tsp cornstarch
- 2 1/2 cups (250g) cranberries
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 cup (207g) sugar, divided
- 1/2 cup water
- 1 cup (100g) fresh cranberries
Whipped Cream Garnish
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
Instructions
- Prepare 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, a pinch of salt, and the melted butter. Mix until all crumbs are moistened. Firmly press this mixture into the bottom and up the sides of the pan. Chill in the refrigerator to set the crust.
- Make the cheesecake filling: In a large 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 well combined. Spread the filling evenly over the chilled crust and return to the refrigerator to chill.
- Prepare cranberry orange 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 cranberries and continue cooking until the mixture thickens slightly, being careful not to boil longer than one minute. Puree the mixture in a blender or food processor until smooth, then strain through a fine sieve to remove skins and lumps. Allow to cool to room temperature, then spread over the cheesecake filling. Refrigerate for 5-6 hours or overnight until set firmly.
- Prepare sugared 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 fresh 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.
- Assemble and garnish 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 around the edge of the cheesecake using a piping tip (Ateco tip 847 recommended). Garnish with orange slices and sugared dried sparkling cranberries. Chill until ready to serve. Enjoy within 4-5 days for best freshness.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- For the cranberry topping, do not overcook as it can become too thick or lose bright flavor.
- Chilling times are important to ensure the cheesecake sets properly since this is a no-bake recipe.
- Sugared cranberries add both a festive look and a sweet-tart crunch to the dessert.
- This cheesecake is best stored refrigerated and consumed within 4-5 days.
