No Bake Christmas Cranberry Cheesecake Recipes

EASY NO-BAKE CRANBERRY CHEESECAKE RECIPE

Steps:

• Combine the sugar and cornstarch in a small saucepan. Mix well. Add ½ cup plus two tablespoons of cold water and the cranberries and place the pan over medium heat. Stir to combine.
• Bring the cranberry mixture to a boil and reduce the heat to low. Simmer for 10 minutes, remove the pan from the heat, and set aside to cool.
• Combine the graham cracker crumbs, sugar, salt, and butter in a large bowl. Mix to combine.
• Press the graham cracker mixture into the bottom and up the sides of a nine-inch springform pan. Place the pan in the refrigerator to chill while you make the cheesecake filling.
• Add the cream cheese to a large bowl and beat with an electric mixer for a few minutes or until it is smooth, light, and fluffy. Add the sweetened condensed milk, vanilla extract, and lemon juice and beat until the mixture is smooth with no lumps.
• To assemble, pour the cream cheese mixture into the pie crust. Smooth out with an offset spatula. Top with the cranberry mixture and spread the topping out evenly.
• Cover and refrigerate the cheesecake for at least four hours to give the filling time to firm up. Before serving, unhinge the clasp on the springform pan and carefully lift off the sides.

NO-BAKE CHRISTMAS CRANBERRY CHEESECAKE

Steps:

• Combine cranberries, sugar, orange zest and orange juice in a small saucepan. Simmer over medium heat, stirring occasionally, until the berries soften and start to burst, and the mixture thickens (approximately 15 minutes.) Set aside to cool.
• Pulse graham crackers in the bowl of a food processor to crush into crumbs, or place in a plastic bag and crush with a rolling pin into crumbs.
• Pour the crumbs into a bowl and mix with the sugar and melted butter. Stir to combine, then press the crumbs evenly into the bottom of springform pan. (Use a small glass or bowl to press the crumbs down firmly.)
• At this point, you can bake the graham cracker crust at 325 degrees F for 15 minutes, for a firmer cheesecake bottom crust. OR you can freeze the crust - keeping this entirely no-bake - while you prepare the rest of the cheesecake. (We baked ours for easier slicing, allowing it to cool completely before filling.)
• Place the cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it sit for five minutes to fully soften and start absorbing the water (this is called "blooming" the gelatin). Then add two tablespoons of boiling water to the bowl and stir to fully dissolve any gelatin clumps. (The gelatin should be a clear liquid at this point. You can microwave it for a few seconds to heat more if it is still not liquidy.)
• In a mixing bowl, whip the softened cream cheese with a paddle attachment until light and fluffy - about three minutes. Pour in the can of sweetened condensed milk, lemon juice and the dissolved gelatin to the mixing bowl. Mix again to fully combine, scraping the bowl as you go to make sure the filling is completely smooth with no clumps.
• Pour half of the cream cheese mixture into the springform, over the prepared and cooled graham cracker crust. Use an offset spatula or the back of a flat spoon to evenly spread the cream cheese over the crumbs, all the way to the edges of the pan.
• Spoon a half cup of the cooled cranberry sauce over the top of the cream cheese mixture in dollops all across the top. Then, take a knife and gently swirl the cranberry sauce into the cream cheese. (Don't over swirl - you want distinct cranberry swirls in the cheesecake base.)
• Repeat, pouring and spreading the second half of the cream cheese mixture over the swirled layer, then dollop and swirl another half cup of the cranberry sauce over the top.
• Gently tap the springform pan against the countertop to remove any air pockets.
• Refrigerate for at least six hours or overnight to firm up.
• Run a thin knife around the inside edge of the springform pan, then loosen the outer ring and carefully lift off.
• Cut into slices to serve as is, or with the remaining cranberry sauce spooned over the top. An extra sprinkle of orange zest is a nice touch to add too, if you'd like.

NO-BAKE CRANBERRY CRUMBLE CHEESECAKE

Steps:

• Combine flour and brown sugar in medium microwaveable bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Microwave on HIGH 3 min., stirring after each minute. Microwave additional 1 to 2 min. or until crumb mixture is crisp and golden brown, stirring every 30 sec. Add nuts; mix well. Spread onto large plate; cool.
• Meanwhile, microwave cranberries, granulated sugar and water in large microwaveable bowl 3 min.; stir. Microwave additional 2 min. or until sugar is completely dissolved, stirring after each minute. Continue to microwave 3 min. or until thickened; stir. Spoon into serving bowl. Cool slightly.
• Spoon cheesecake filling into crust.
• Serve topped with warm cranberry sauce and crumb mixture.