Cranberry Cheesecake Recipe

Introduction

This cranberry cheesecake combines a rich, creamy filling with a crisp graham cracker crust and a beautiful marbled cranberry swirl. It’s a festive and elegant dessert perfect for holiday gatherings or any special occasion.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup butter (melted)
• 4 (8 ounce) blocks cream cheese, softened to room temperature
• ½ cup white sugar
• 2 cups heavy whipping cream
• ⅔ cup jellied cranberry sauce
• Whipped cream, fresh cranberries, and rosemary (for garnish)

Instructions

1. Step 1: In a bowl, mix the graham cracker crumbs and melted butter until evenly coated and resembling wet sand.
2. Step 2: Press the mixture firmly into the bottom of an 8-inch springform pan, then chill in the fridge while preparing the filling.
3. Step 3: In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
4. Step 4: In another bowl, beat the softened cream cheese with the sugar until smooth, creamy, and lump-free.
5. Step 5: Gently fold the whipped cream into the cream cheese mixture until combined and airy.
6. Step 6: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
7. Step 7: Warm the cranberry sauce in a microwave-safe bowl in 30-second intervals, whisking until smooth and spreadable.
8. Step 8: Drop spoonfuls of cranberry sauce over the cheesecake, then use a knife to gently swirl it through the filling to create a marbled effect.
9. Step 9: Chill the cheesecake in the fridge or freezer for at least 4 hours until set and sliceable.
10. Step 10: Before serving, garnish with whipped cream, fresh cranberries, and rosemary sprigs for a festive finish.

Tips & Variations

• For a nutty crust, add finely chopped toasted pecans or walnuts to the graham cracker mixture.
• Use fresh cranberry sauce instead of jellied for a more textured swirl.
• Allow the cream cheese to soften fully to avoid lumps in the filling.
• If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day or two in advance. Just keep it refrigerated and add the garnishes right before serving.

What can I use instead of jellied cranberry sauce?

You can substitute with fresh homemade cranberry compote or any thick berry jam for a similar effect and flavor.

Cranberry Cheesecake Recipe

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★★★★★

4.9 from 71 reviews

This festive Cranberry Cheesecake features a buttery graham cracker crust topped with a light and airy cream cheese filling swirled with sweet jellied cranberry sauce. The combination of smooth cream cheese and tart cranberries makes for a delightful holiday dessert, finished with whipped cream, fresh cranberries, and rosemary for an elegant presentation.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup butter, melted

Filling

• 4 (8 ounce) blocks cream cheese, softened to room temperature
• ½ cup white sugar
• 2 cups heavy whipping cream
• ⅔ cup jellied cranberry sauce

Garnish

• Whipped cream
• Fresh cranberries
• Rosemary sprigs

Instructions

1. Prepare the crust: In a bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand and is evenly coated.
2. Press crust into pan: Firmly press the crumb mixture into the bottom of an 8-inch springform pan, then refrigerate while preparing the filling.
3. Whip heavy cream: In a large chilled bowl, beat the heavy whipping cream until stiff peaks form to create a light and fluffy texture; set aside.
4. Make cream cheese mixture: In another bowl, beat the softened cream cheese and sugar until smooth, creamy, and lump-free.
5. Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
6. Assemble cheesecake: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
7. Prepare cranberry sauce: Warm the jellied cranberry sauce in a microwave-safe bowl at 30-second intervals, whisking until smooth and spreadable.
8. Swirl cranberry sauce: Drop spoonfuls of the warmed cranberry sauce over the cheesecake filling, then gently swirl with a knife to create a marbled effect.
9. Chill cheesecake: Refrigerate the cheesecake for at least 4 hours until set and sliceable; alternatively, use the freezer for faster setting.
10. Garnish and serve: Just before serving, top the cheesecake with whipped cream, fresh cranberries, and rosemary sprigs for a festive finish.

Notes

• Be sure the cream cheese is fully softened to avoid lumps in the filling.
• Chilling the mixing bowl for whipping cream helps achieve stiff peaks more easily.
• For best results, use an 8-inch springform pan to maintain shape and ease slicing.
• Use microwave-warmed cranberry sauce to allow easy swirling, but avoid overheating which can alter the flavor.
• This cheesecake can be made a day ahead and stored covered in the refrigerator for optimal flavor and texture.

Keywords: cranberry cheesecake, no-bake cheesecake, holiday dessert, festive cheesecake, cranberry swirl