Cranberry Cheesecake
This no-Bake cranberry cheesecake is rich, creamy, and full of festive flavor — the ultimate make-ahead holiday dessert! A buttery graham cracker crust holds a smooth, whipped cream cheese filling that’s swirled with jellied cranberry sauce for the perfect balance of sweet and tart. Topped with whipped cream, fresh cranberries, and rosemary, it’s as beautiful as it is delicious — a show-stopping centerpiece for any Christmas table.
Servings: 6
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter melted
- 4 (8 ounce) blocks cream cheese, softened to room temperature
- ½ cup white sugar
- 2 cups heavy whipping cream
- ⅔ cup jellied cranberry sauce
- Whipped cream & fresh cranberries & rosemary for garnish
Instructions
- In a bowl, mix the graham cracker crumbs and melted butter until everything’s evenly coated and looks like wet sand.
- Press the mixture firmly into the bottom of an 8-inch springform pan, then pop it in the fridge while you make the filling.
- In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. This is what makes the cheesecake so light and fluffy. Set aside.
- In another bowl, beat the softened cream cheese with the sugar until it’s smooth, creamy, and totally lump-free.
- Gently fold the whipped cream into the cream cheese mixture until everything’s combined and airy.
- Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
- In a microwave-safe bowl, warm the cranberry sauce in 30-second intervals, whisking until smooth and spreadable.
- Drop spoonfuls of cranberry sauce over the cheesecake, then use a knife to gently swirl it through the filling for that gorgeous marbled look.
- Chill the cheesecake in the fridge (or freezer) for at least 4 hours until set and sliceable.
- Just before serving, top with whipped cream, fresh cranberries, and rosemary sprigs for the ultimate festive touch.