No Bake Cranberry Cheesecake (Print-Friendly Version)
Silky vanilla cheesecake with gingersnap crust and tart cranberry topping, finished with sugared cranberries.
# What You'll Need:
→ Gingersnap Base
01 -
150 g crushed gingersnap cookies
02 -
25 g granulated sugar
03 -
60 g unsalted butter, melted
→ No Bake Cheesecake Filling
04 -
360 g spreadable cream cheese, softened
05 -
50 g granulated sugar
06 -
90 g sour cream
07 -
5 g vanilla bean paste or vanilla extract
08 -
240 ml heavy whipping cream
09 -
30 g powdered sugar
→ Cranberry Sauce Topping
10 -
150 g fresh or frozen cranberries
11 -
80 ml pure maple syrup
12 -
60 ml fresh orange juice
→ Sugared Cranberry and Rosemary Decoration
13 -
100 g fresh cranberries
14 -
2 sprigs fresh rosemary (optional)
15 -
120 ml water
16 -
100 g granulated sugar, divided
# How to Make It:
01 -
Combine maple syrup and orange juice in a saucepan over medium heat and bring to a simmer. Add cranberries and cook for 15 minutes, stirring occasionally until cranberries break down into a ruby red sauce. Remove from heat and transfer to a heatproof bowl to cool to room temperature. Refrigerate to speed cooling if desired.
02 -
Mix crushed gingersnap cookies, granulated sugar, and melted butter until lightly moistened. Line an 8-inch springform pan with parchment paper and press the crumb mixture firmly into the base and about 2.5 cm up the sides. Place in the freezer to chill and set while preparing the filling.
03 -
In a chilled bowl, whip heavy cream with powdered sugar and vanilla bean paste until stiff peaks form. Be careful not to over-whip to maintain a creamy texture.
04 -
In a separate bowl, whisk cream cheese, granulated sugar, and sour cream until smooth. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
05 -
Spoon the cheesecake filling onto the chilled gingersnap base and spread evenly. Once the cranberry sauce has cooled, spoon it over the cheesecake filling and spread into an even layer. Refrigerate for at least 4 hours or preferably overnight to set.
06 -
Heat equal parts water and half the granulated sugar in a saucepan over medium heat until sugar dissolves and mixture boils for one minute. Remove from heat and cool slightly. Add fresh cranberries and rosemary sprigs, stirring to coat and soak for 5 minutes. Remove with a slotted spoon, drain, and place on parchment paper to dry until tacky, about two hours for cranberries and longer for rosemary.
07 -
Once tacky, dredge cranberries and rosemary sprigs in the remaining granulated sugar to achieve a crystallized appearance.
08 -
Carefully remove the cheesecake from the springform pan, leaving the base if desired for stability. Arrange sugared cranberries and rosemary sprigs on top as decoration. Serve chilled.
# Additional Tips:
01 -
For best texture, ensure whipped cream reaches stiff peaks to help the cheesecake set firmly without becoming too dense.
02 -
Cooling cranberry sauce thoroughly before topping prevents melting or softening of the cheesecake filling.