No Bake Cranberry Cheesecake

This no bake cranberry cheesecake is a perfect dessert for the holiday season or any time you crave a silky smooth cheesecake with a lovely tart cranberry topping. The gingersnap cookie crust adds just the right amount of spice to balance the creamy vanilla bean cheesecake filling. It’s simple enough to make ahead and impressive enough to wow your guests.

I first made this cheesecake for a holiday family gathering, and it quickly became a tradition we all look forward to every year. The sugared cranberries add a festive touch that always sparks compliments.

Ingredients

• Crushed gingersnap cookies: these bring a warm, spicy foundation to the crust choose fresh cookies for better texture when crushed
• Granulated sugar: helps bind the crust together so it holds its shape
• Unsalted butter, melted: the fat that cements the cookie crumbs into a firm base try to use good quality butter for flavor
• Soft spreadable cream cheese: easier to work with than block cream cheese and gives a creamy texture for the filling if you use block cheese, let it soften fully at room temperature
• Sour cream: adds a subtle tang that balances the sweetness in the filling, much like classic New York cheesecakes
• Vanilla bean paste: gives an authentic vanilla flavor and little flecks that look beautiful vanilla extract works too but the flavor is milder
• Heavy whipping cream: whips into the filling to make it light and airy make sure it is cold for best whipping results
• Powdered sugar: sweetens and stabilizes the whipped cream in the filling sift if it is clumpy to avoid lumps
• Fresh or frozen cranberries: fresh are best for decoration for the sauce frozen work well and are usually easier to find
• Maple syrup: choose a good quality syrup to enrich the flavor of the cranberry sauce naturally
• Orange juice: fresh squeezed or pure store bought adds brightness avoid concentrate for more vibrant taste
• Granulated sugar and water: used to make the sugar syrup for coating the cranberries and rosemary
• Fresh rosemary sprigs: optional but lovely for garnishing and aroma

Step-by-Step Instructions

Cranberry Topping:

Start by heating the maple syrup and orange juice over medium heat until it begins to simmer after about five minutes. Add the cranberries and cook for fifteen minutes, stirring occasionally to help the berries break down and release their juices. You will end up with a deep, ruby red sauce. Pour it into a heatproof bowl and allow it to cool completely, speeding the process by placing it in the refrigerator once it stops steaming.

Making the Gingersnap Cheesecake Base:

Combine your crushed gingersnap cookies with sugar and melted butter until you have a lightly moistened crumb. Line an eight inch springform pan with parchment paper to make removal easier. Press the crust mixture firmly into the base and one inch up the sides of the pan. Place the cake pan in the freezer to chill and set while you prepare the filling.

No Bake Cheesecake Filling:

Whip the chilled heavy cream with powdered sugar and vanilla bean paste until stiff peaks form. This step is crucial for a firm yet creamy cheesecake texture, so watch carefully to avoid over-whipping. In a separate bowl, whisk together the soft cream cheese, granulated sugar and sour cream until smooth. Gently fold the whipped cream into the cream cheese mixture to preserve the airy texture.

Assemble the Cheesecake:

Spread the cheesecake filling evenly over the chilled gingersnap crust. Once your cranberry sauce has cooled to room temperature, spoon it gently over the filling and spread into an even layer. Refrigerate for at least four hours or preferably overnight to allow the cheesecake to fully set.

Sugared Cranberries and Rosemary Decoration:

Make a simple sugar syrup by boiling equal parts sugar and water until the sugar dissolves and the mixture briefly boils. Let it cool slightly before adding fresh cranberries and rosemary sprigs. Stir to coat and soak for five minutes. Remove with a slotted spoon and let dry on parchment paper until tacky but not wet. Roll the cranberries and rosemary in granulated sugar for a sparkling finish. Before serving, carefully remove the cheesecake from the springform pan and place on a serving dish. Decorate with your sugared cranberries and rosemary sprigs for a festive touch.

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Storage Tips

Store the cheesecake covered tightly in the fridge to prevent it from absorbing odors. It is best eaten within four days for optimal freshness. If making ahead, keep sugared cranberries separate and add just before serving for best texture.

Ingredient Substitutions

You can substitute vanilla bean paste with good quality vanilla extract without losing much flavor. Sour cream can be swapped for Greek yogurt for a slightly different tang and added protein. If gingersnap cookies are hard to find, gingerbread or spiced cookies can work as an alternative for the crust.

Serving Suggestions

Serve this cheesecake with a cup of strong coffee or a glass of dessert wine for a perfect holiday pairing. It also works beautifully alongside other winter fruits like poached pears or spiced apple compote for a festive dessert spread.

Cultural Context

No bake cheesecakes have become popular for their convenience and creamy texture. The use of cranberries alongside warming spices like ginger in the crust is a nod to traditional North American holiday flavors where cranberries symbolize festive cheer. The sugared cranberry decoration is a classic European technique bringing sparkle and elegance to winter desserts.

Pro Tips

Do not rush chilling the crust the freezer helps it set firmly for an ideal base. Beat the cream into stiff peaks carefully for a light texture but avoid over-whipping which can make the cheesecake too dense. Let the cranberry sauce cool fully before adding to avoid melting the cheesecake filling beneath.

Common Recipe Questions

→ How long should the cheesecake chill before serving?

Refrigerate the assembled cheesecake for at least four hours, preferably overnight, to allow the filling to set firmly and the flavors to meld.

→ Can I use frozen cranberries for the sauce?

Yes, both fresh and frozen cranberries work well for the sauce, as the cooking process softens them and develops the flavor.

→ What is the best way to make the gingersnap crust?

Process gingersnap cookies into fine crumbs, then combine with melted unsalted butter and sugar. Press the mixture firmly into the base and sides of a springform pan for a sturdy crust.

→ How do I achieve stiff peaks when whipping the cream?

Whip the heavy cream with powdered sugar and vanilla until the cream holds firm, pointed peaks that stand without falling over. This ensures a light yet stable filling texture.

→ What’s the purpose of sugaring the cranberries and rosemary?

Sugaring creates a sparkling, crystallized coating that adds visual appeal and a slight crunch, enhancing the overall presentation of the dessert.

→ Can the sugared cranberries be prepared in advance?

Yes, they can be made several days ahead and stored in the refrigerator. Add them just before serving to keep their texture intact.