No-Bake Cranberry Cheesecake
This No-Bake Cranberry Cheesecake is a festive and creamy dessert featuring a crisp Biscoff crust, a smooth orange-infused cheesecake filling, and a tart cranberry swirl. Its the perfect dessert for the holiday season or any special occasion where you want to impress without the need for baking!
Ingredients:
For the Cranberry Sauce:
8 ounces 226g cranberries
6 tablespoons 75g granulated sugar
1 to 2 teaspoons orange zest or sub lemon zest
1 teaspoon orange juice
1/2 cup 118ml water
For the Crust:
2 & 1/2 cups 250g Biscoff cookie crumbs
3 tablespoons 38g granulated sugar
6 tablespoons 85g unsalted butter, melted 杻
For the Cheesecake Filling:
24 ounces 680g cream cheese, room temperature 燎
3/4 cup 150g granulated sugar
1 teaspoon orange juice
1 cup heavy cream 拏
Instructions:
1 Make the Cranberry Sauce:
Combine the cranberries, sugar, orange zest, orange juice, and water in a heavy saucepan.
Bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for 10 minutes until the cranberries soften and begin to burst.
Stir the sauce, breaking up the berries as needed, then set aside to cool.
For a smoother texture, you can strain the sauce through a fine mesh sieve.
2 Make the Crust:
Preheat your oven to 350F 175C.
In a bowl, combine the Biscoff cookie crumbs, sugar, and melted butter.
Press the mixture into the bottom and about 1 & 1/2 inches up the sides of an 8-inch springform pan.
Place the pan on a lined rimmed baking sheet and bake the crust for 10 minutes. Let it cool to room temperature.
3 Make the Cheesecake Filling:
Using an electric mixer on medium speed, beat the cream cheese, sugar, and orange juice until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Stir about one-third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream, mixing just until combined.
4 Assemble the Cheesecake:
Spread half of the cheesecake mixture into the cooled crust.
Dollop half of the cranberry sauce over the cheesecake in small portions.
Top with the remaining cheesecake mixture and finish with dollops of the remaining cranberry sauce.
Use a thin knife or wooden skewer to swirl the cranberry sauce into the cheesecake filling for a marbled effect.
5 Chill:
Cover and refrigerate the cheesecake for at least 6 hours until it sets.
Once firm, carefully remove the sides of the springform pan, using a thin knife if needed to release the cheesecake.
Total Time: 6 hours 50 minutes
Yield: 8-12 servings
Calories: Approximately 400 kcal per slice
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