This Cranberry-Swirl No-Bake Cheesecake is creamy, tangy, and beautifully marbled with ruby-red cranberry sauce. A buttery graham cracker crust holds a silky, lightly sweet filling that sets in the fridge with no oven required. It’s a stunning, make-ahead holiday dessert that slices cleanly and looks as good as it tastes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 7 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
- 1 3/4 cups (175 g) graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 cups (340 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar, for the sauce
- 1/2 cup (120 ml) water
- 1 teaspoon orange zest
- 24 oz (680 g) full-fat cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 1/2 cups (360 ml) cold heavy whipping cream
Instructions
- Make the crust: Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until it resembles wet sand. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Chill for 30 minutes.
- Cook the cranberry sauce: In a saucepan, combine the cranberries, 3/4 cup sugar, water, and orange zest. Simmer over medium heat for 10-12 minutes until the berries burst and the sauce thickens.
- Cool the sauce: Transfer to a bowl and cool completely in the fridge, about 45 minutes. For a smoother swirl, blend and strain out any skins.
- Beat the filling: Beat the cream cheese, powdered sugar, vanilla, and lemon juice on medium speed for 2-3 minutes until completely smooth.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.
- Fold: Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and fluffy.
- Assemble: Spread half the filling over the crust. Dollop about 1/2 cup of cranberry sauce on top, then add the remaining filling.
- Swirl: Dollop another 1/2 cup of sauce over the top and drag a knife or skewer through it in figure-eights to create a marbled pattern.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Serve: Run a knife around the edge, release the springform, and slice with a clean, hot knife. Serve with extra cranberry sauce.
Notes
- Use full-fat block cream cheese at room temperature. Spreadable tub cream cheese won’t set firmly.
- Make sure the cranberry sauce is fully cool, or it will melt into the filling instead of swirling.
- Wipe the knife clean between slices for neat, bakery-style edges.
- Make ahead: the cheesecake keeps in the fridge for up to 4 days.
- To freeze, wrap the chilled cheesecake tightly and freeze for up to 1 month. Thaw overnight in the fridge.
- Leftover cranberry sauce is delicious on toast, yogurt, or turkey sandwiches.
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 27 g
- Sodium: 280 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Find it online: https://thefamilycooking.com/cranberry-swirl-no-bake-cheesecake/
