No Bake Cranberry Cheesecake

No bake cranberry cheesecake is the perfect holiday dessert. Rich, sweet, tangy, and so easy, it makes the holidays bright with less effort!

Course Dessert

Cuisine American

Prep Time 10

Chill Time 4

Total Time 4 10

Servings Servings

Calories 1010kcal

In a bowl, combine graham cracker crumbs with melted butter until evenly moistened.
Press mixture firmly into the bottom of an 8-inch springform pan. Refrigerate while you prepare the filling.
In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
In another mixing bowl, beat softened cream cheese with sugar until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Spread the cheesecake filling evenly over the chilled crust.
In a microwave safe bowl in 30 second intervals warm the cranberry sauce and whisk until smooth.
Place spoonfuls of cranberry sauce all over the top of the cheesecake and use a knife to swirl the cranberry sauce all in the cheesecake mix.
Refrigerate for 4 hours or freeze for 4 hours.
Garnish with dollops of whipped cream, fresh cranberries, and rosemary sprigs before serving.

Use room temperature cream cheese: Cold cream cheese won’t blend smoothly and can leave lumps in the filling.
Chill the bowl and beaters: Cold equipment helps the heavy cream whip faster and hold stiff peaks.
Don’t overmix the whipped cream: Fold gently into the cream cheese mixture to keep the filling light and airy.
Warm the cranberry sauce slightly: This makes it easier to whisk smooth and swirl into the cheesecake.
Chill or freeze fully: A minimum of 4 hours is needed to set, but overnight in the fridge gives the best texture.
Slice neatly: Run a sharp knife under hot water, wipe dry, then slice for clean edges.