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
Scale
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.
