Description

This No Bake Cranberry Orange Cheesecake is a refreshing and elegant dessert featuring a graham cracker crust, a creamy orange-infused cheesecake filling, and a vibrant cranberry topping. Enhanced by sparkling sugared cranberries and piped whipped cream for a festive finish, this cheesecake requires no oven time and is perfect for holiday gatherings or anytime you want a bright, fruity treat.

Ingredients

Crust

2 cups (268g) graham cracker crumbs
2 tbsp (26g) sugar
Pinch of salt
8 tbsp (112g) unsalted butter, melted

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 Topping

1/2 cup (104g) sugar
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 Topping

1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
1 tsp orange zest

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Grease a 9-inch springform pan with non-stick spray and line the bottom with a parchment paper circle. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter until all crumbs are moistened. Press the mixture firmly into the bottom and up the sides of the prepared pan. Chill in the refrigerator.
Make the filling: In a large mixer bowl, beat cream cheese and sugar until smooth and well combined. Add sour cream and mix again until smooth. Stir in orange juice and orange zest thoroughly.
Whip the cream: In a separate large bowl, whip together heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Fold cream into filling: Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
Assemble cheesecake: Pour the filling onto the chilled crust, spreading evenly. Refrigerate to set.
Prepare cranberry topping: In a medium saucepan, whisk sugar and cornstarch until smooth. Add cranberries, orange juice, and orange zest and cook over medium-low heat, stirring constantly until cranberries pop and release juices. Mash the berries and continue cooking until mixture thickens slightly (do not boil more than 1 minute). Puree the mixture in a food processor or blender, strain to remove skins and lumps, and let cool to room temperature. Spread over cheesecake and refrigerate for 5–6 hours or overnight.
Make sparkling cranberries: Heat 1/2 cup sugar and water in a saucepan until sugar dissolves. Cool the simple syrup for 10 minutes. Add cranberries and refrigerate for 30 minutes to 1 hour, stirring occasionally. Spread remaining 1/2 cup sugar on a plate, roll cranberries in sugar until coated, and let dry for 30 minutes to 1 hour.
Finish cheesecake: Remove cheesecake from pan and place on serving platter. Whip heavy cream, powdered sugar, vanilla, and orange zest until stiff peaks form. Pipe whipped cream swirls around the edges. Decorate with orange slices and sugared cranberries. Keep refrigerated and serve within 4–5 days.

Notes

Ensure cream cheese is at room temperature to achieve a smooth filling.
Do not overcook the cranberry topping to prevent bitterness; it should be thick but not boiled extensively.
Sugared cranberries can be made ahead and stored in the refrigerator.
Use a food processor or blender to achieve a smooth cranberry topping consistency by removing skins.
Refrigerate the assembled cheesecake for at least 5–6 hours or overnight to allow proper setting.
For best presentation, use a piping bag with a decorative tip for whipped cream swirls.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dessert
Method: No-Cook
Cuisine: American