No Bake Cranberry Cheesecakes

No Bake Cranberry Orange Cheesecakes are perfect for any holiday gathering. Bright flavors of the Fall and Winter seasons meld together into terrific bites of bliss.

This is a sponsored post on behalf of Challenge Butter. All opinions are my own.

Here I go again with the mini desserts. I just can’t help myself! There’s something just SO elegant about rows of petite serving cups, layered with a delicious, creamy dessert full of all the right flavors. These beauties just happen to be filled with the right flavors of cranberries and orange. Plus, they’re no-bake. Just whip them up, chill them in the fridge, and serve to the delight of everyone you know.

I don’t know why I don’t do things with this flavor combination more often. Cranberries and citrus are a match made in flavor heaven. Cranberries are pretty tangy on their own, but not so sweet. Oranges are sweet, with their own version of tang. Together? Magical, I tell ya. Especially in cool, creamy no-bake cheesecake.

This recipe is one that’ll get you through any potluck party, all season long, from November to January. The mini cheesecakes are small enough to get away with being eaten in “don’t-ever-eat-again!” January, but every bite is creamy, and tastes absolutely decadent, making them at home on a Thanksgiving or Christmas dessert table too.

orangecranberrycheesecakes

The other day I shared homemade cranberry sauce, and you can use that here, or use store-bought that’s been joojed up with freshly squeezed orange juice and a little Grand Marnier. No matter what, don’t skip the good quality cream cheese! I use Challenge Cream Cheese whenever possible. I’m a Challenge Butter Ambassador, and I LOVE their products.

I’m especially proud to be an ambassador because Challenge Butter and UNICEF have joined forces to address and build awareness of the childhood malnutrition crisis – which results in the unnecessary loss of nearly three million young lives a year – through a Pinterest campaign where for every recipe pinned, Challenge will donate a meal to UNICEF to feed a child in need.

Together we can all fight malnutrition the world over, guys. And all it takes is a few pins.

Beginning today through December 31, 2014, Challenge will donate a meal for a child in need to the UNICEF foundation for each recipe pinned from its “Pin a Recipe, Feed a Child” Pinterest board. Challenge has commited to provide up to 75,000 meals through this campaign.

For more delicious pinnable recipes, please check out this Pumpkin Spice Caramel Sauce from Cookies & Cups and these Sugared Cranberry Shortbread from Confessions of a Cookbook Queen.

So do me a favor – pin a few things from that board, and make these gorgeous No Bake Mini Cranberry Orange Cheesecakes for people you love this holiday season. It’s the little things that make every holiday special, right?

No Bake Cranberry Orange Cheesecakes

Yield: 8 servings

Prep Time: 20 minutes

Ingredients:

For the Crust 6 ounces crispy gingersnap cookies (see note below) 1/2 teaspoon homemade pumpkin pie spice 3 tablespoons salted Challenge Butter, melted For the Cheesecake 2 8-ounce packages Challenge Cream Cheese, room temperature 1 1/2 cups confectioners' sugar, sifted 2 teaspoons orange zest 2 teaspoons pure vanilla extract For the Topping 1 cup homemade cranberry sauce (click link for recipe)

Directions:

1. 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. 2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, beat together cream cheese, confectioners' sugar and orange zest for about 3 minutes. Add in vanilla extract and beat an additional minute. Pipe or spoon cheesecake filling into individual serving dishes, directly onto the prepared crust layers. 3. Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with cranberry sauce.

Notes:

- I used 30 Archway Crispy Gingersnap Cookies - Cranberry Cheesecakes can be stored cover and in the refrigerator for up to 2 days. - Individual glass dishes were purchased from Pier 1. Spoons are from The Vintage Pearl.

Disclosure: This post is sponsored by Challenge Butter; however, the views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with Challenge Butter. Thank you for supporting Challenge Butter and the brands that continue to make My Baking Addiction possible.

38 Responses to “No Bake Cranberry Cheesecakes”

  1. Stephanie — November 11, 2014 at 11:25 pm

    Fabulous flavor combo. I am in love with mini desserts too.
    Cheers,
    Stephanie

    • Jamie — November 12th, 2014 at 1:31 pm

      Thanks so much for visiting, Stephanie!

  2. Michelle @ Modern Acupuncture — November 12, 2014 at 8:45 am

    These. Look. Divine. I love no-bake cheesecake. It’s just so easy and goooood and makes me want to curl up in my pajamas with my favorite book(s) and all that creamy goodness. I can’t wait to make these. They are happening in my house this weekend, no ifs, ands, or buts about it.

    • Jamie — November 12th, 2014 at 1:29 pm

      Thanks so much for stopping by, Michelle! I hope you enjoy the recipe.
      -Jamie

  3. Gerry @ Foodness Gracious — November 12, 2014 at 11:16 am

    love these and the flavor profile, Perfect holiday dessert!

    • Jamie — November 12th, 2014 at 1:29 pm

      Thanks so much, Gerry!

  4. Shawn @ I Wash You Dry — November 12, 2014 at 1:53 pm

    Holy Smokes!! These look insanely delicious! I love that you put gingersnaps into the crust! YUM!

    • Jamie — November 12th, 2014 at 7:25 pm

      Shawn-
      Thanks so much for stopping by!

      -Jamie

  5. Smith Bites — November 12, 2014 at 2:51 pm

    not even kidding Jamie – these made my mouth water!! you’re right, citrus and cranberries are a match made in heaven and i love that these are no-bake AND individualized servings!

    • Jamie — November 12th, 2014 at 7:27 pm

      Debra-
      Thanks so much for visiting!

      -Jamie

  6. Courtney @ Pizzazzerie — November 12, 2014 at 7:34 pm

    These are SO cute and what a great Thanksgiving dessert they’d make!

    • Jamie — November 12th, 2014 at 9:56 pm

      I most definitely agree, Courtney! Thanks for stopping by!
      -Jamie

  7. Alice @ Hip Foodie Mom — November 12, 2014 at 9:52 pm

    LOVE mini desserts .. now I am off to PIN 50 things!!!

    • Jamie — November 12th, 2014 at 9:55 pm

      Thanks so much, Alice! :)

  8. Lori @ RecipeGirl — November 12, 2014 at 10:45 pm

    Totally incredible! My family would love these for Thanksgiving!

    • Jamie — November 13th, 2014 at 4:03 pm

      Thanks for visiting, Lori!

  9. Sarah @ SnixyKitchen — November 13, 2014 at 1:16 am

    You’ve convinced me that I want to go on this edible date with cranberry and oranges. These are gorgeous and sound so so so addicting. Pinned!

    • Jamie — November 13th, 2014 at 4:03 pm

      It’s definitely a super delicious date! Enjoy and thanks for stopping by!
      -Jamie

  10. Jocelyn @BruCrew Life — November 13, 2014 at 9:16 am

    Cranberry and orange just go so well together. Love these cute little mini cheesecakes!!!

    • Jamie — November 13th, 2014 at 4:00 pm

      I most definitely agree, Jocelyn! Thanks so much for visiting and taking the time to comment.

      -Jamie

  11. Yvonne — November 13, 2014 at 11:04 am

    I would love to convert this to one big cheesecake for Thanksgiving. Any tips on doing this?

    • Jamie — November 19th, 2014 at 6:49 pm

      Yvonne-
      I think you could easily convert this using a traditional graham cracker crust or even a store bought crust. The filling should be enough to fill an 8 or 9 inch crust. I hope this helps.
      -Jamie

  12. Erin @ The Spiffy Cookie — November 13, 2014 at 2:08 pm

    Definitely a great way to use up leftover cranberry sauce!

    • Jamie — November 13th, 2014 at 3:55 pm

      I totally agree, Erin! Thanks for visiting!
      -Jamie

  13. CateK — December 7, 2014 at 9:32 am

    I live in the Northern Neck of Virginia and have no access to a decent grocery store. How can I order these products on line and have them delivered to my house or what is the nearest store to me? Or how do I find out?

    • Jamie — January 28th, 2015 at 11:58 pm

      Hi Cate,

      Since most of these ingredients are perishable, I don’t know if you could get them mail order without a big expense. I have no idea where you’d order them from. Perhaps a google search would help?

      – Jamie

  14. Karen Jane — January 9, 2015 at 5:59 pm

    Thank you so much for this post. Were you sneaking around in my pantry and frig? Lol, because I just happen to have leftover cranberries, cream cheese and gingerbread dough. Never got around to making the cookies…I don’t know what is wrong with me. Better yet, I had homemade cranberry sauce made from a recipe almost identical to yours minus the Grand Ma. Must try adding that next time! I am a new onset cranberry addict, and cheesecake is my absolute favorite dessert ever. So I must make this,forgive me if I make a whole cheesecake. Great idea ;) :)

    • Jamie — January 11th, 2015 at 10:23 am

      Karen Jane-
      Thanks so much for visiting.

      -Jamie

  15. THE HUNGRY MUM — June 24, 2015 at 9:10 pm

    well, these are just a perfect little after dinner treat! I adore individual desserts.

  16. Susi Matthews — November 4, 2015 at 3:06 pm

    Oh my,  this looks good!  I’m totally making this for the Thanksgiving pot luck I’m attending.  I already was taking my home-made cranberry sauce so this recipe will ramp up that offering.

    I don’t make my own spice combinations, however.  I use Penzey’s Spices and help to support another wonderful, family-owned, progressive and fabulous small business.

  17. theatrenut — November 21, 2015 at 10:58 am

    Can you tell me the size of the glass dishes (I guess in oz)?

    • Jamie — November 23rd, 2015 at 4:21 pm

      Hello! I believe they are about 5 ounces each. I hope this helps.
      -Jamie

  18. Madame in Gloves — November 24, 2015 at 8:23 am

    Very lovely recipe! I will try to replicate it without butter and cheese because my husband is allergic to diary products, but the photos and idea are amazing! Good job!

  19. Rakhee@boxofspice — November 25, 2015 at 10:46 am

    Lovely recipe. I love mini anything. And these look out of this world! And you are so right mini desserts just look stunning on any table… beautiful!

  20. Mhay — December 3, 2015 at 9:51 pm

    i gotta try this…this Cheesecake  looks a great and perfect addition for  Christmas  holiday food… fuss free preparation and yes…sweet   

    • Jamie — January 12th, 2016 at 7:30 pm

      Thank you, Mhay! I hope you enjoyed them!

  21. Susan McGee — December 4, 2015 at 7:29 am

    Do you think I could successfully make these in  mini cupcake papers?  I would like to make a large batch of these to take to a Christmas party.

    • Jamie — January 12th, 2016 at 7:26 pm

      Hi, Susan! I think mini cupcake papers would be fine. I hope you had a great holiday season!

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