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No Bake Cranberry Orange Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 119 reviews
  • Author: Paula
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 6 hours
  • Total Time: 8 hours 20 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 that combines tangy orange flavors with a rich cream cheese filling atop a buttery graham cracker crust. It features a smooth, no-bake orange-infused cheesecake base, a homemade cranberry topping that is cooked and pureed for a velvety texture, and sparkling candied cranberries for elegant decoration. Finished with piped whipped cream swirls and fresh orange slices, this cheesecake is perfect for festive occasions or any time you want a stunning and refreshing dessert without turning on the oven.

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

Instructions

  1. 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 graham cracker crumbs, sugar, salt, and melted butter. Mix until all crumbs are moistened evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Chill in the refrigerator to set.
  2. Make the filling: In a large mixing bowl, beat the room temperature cream cheese with sugar until smooth and creamy. Add sour cream, mixing until fully incorporated. Stir in fresh orange juice and orange zest. In a separate bowl, whip the cold 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 additions until smooth and well combined. Spread the filling evenly over the chilled crust and refrigerate.
  3. Make the cranberry topping: In a medium saucepan, whisk sugar and cornstarch until smooth. Add cranberries, orange juice, and orange zest; stir to coat. Cook over medium-low heat, stirring frequently, until cranberries begin to pop and release juices. Mash the berries slightly and continue cooking until thickened, avoiding boiling for more than a minute. Transfer the mixture to a blender or food processor, puree until smooth, then strain through a fine mesh to remove skins and lumps. Let cool to room temperature before spreading evenly over the cheesecake. Refrigerate cheesecake for 5-6 hours or overnight to fully set.
  4. Make the sparkling cranberries: Shortly before serving, simmer ½ cup sugar with water until sugar dissolves completely. Let the syrup cool about 10 minutes. Add fresh cranberries to the syrup and stir well. Refrigerate cranberries in syrup for 30 minutes to 1 hour, stirring occasionally. Spread the remaining ½ cup sugar on a plate. Roll the syrup-coated cranberries in sugar in small batches, then let them dry for 30 minutes to 1 hour until sparkling and firm.
  5. Finish off the cheesecake: Remove the cheesecake from the springform pan and place on a serving platter. Whip the cold heavy cream with powdered sugar, vanilla extract, and orange zest until stiff peaks form. Using a piping bag fitted with a star tip (such as Ateco 847), pipe swirls of whipped cream around the edge of the cheesecake. Garnish with fresh orange slices and the sparkling sugared cranberries. Chill until ready to serve. Best enjoyed within 4-5 days.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • Do not overcook the cranberry topping to prevent bitterness and maintain a bright flavor.
  • Straining the cranberry topping gives a smoother texture and avoids skin pieces.
  • Chilling times are critical for the cheesecake to set properly since this is a no-bake recipe.
  • Sparkling cranberries add decorative texture and a sweet-tart crunch but are optional if short on time.
  • Use fresh orange juice and zest for the best vibrant citrus flavor.
  • Store cheesecake covered in the refrigerator and consume within 4-5 days for optimal freshness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 30g
  • Sodium: 210mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 28g
  • Fiber: 1.5g
  • Protein: 6g
  • Cholesterol: 110mg

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