No Bake Cranberry Cheesecake Cups Recipes
EASY NO-BAKE CRANBERRY CHEESECAKE RECIPE
Easy No-Bake Cranberry Cheesecake is delicious and loaded with fresh cranberries and luscious cream cheese. With its festive appearance, It's a perfect make-ahead holiday dessert!
Provided by Sharon Rigsby
Categories Dessert
Time 4h25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370 kcal, Carbohydrate 51 g, Protein 8 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 76 mg, Sodium 213 mg, Fiber 1 g, Sugar 42 g, UnsaturatedFat 6 g, ServingSize 1 serving
NO-BAKE CRANBERRY CRUMBLE CHEESECAKE
Whip up a fantastic cranberry crumble for dessert tonight with help from My Food and Family. Try your hand at the simple but delicious No-Bake Cranberry Crumble Cheesecake for a dessert everyone will love.
Provided by My Food and Family
Categories Festive 2019
Time 45m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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- In a food processor or blender, combine the gingersnap cookies and pumpkin pie spice. Pulse the machine until the cookies form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of individual serving dishes – about 2 heaping tablespoons per dish.
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