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.


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


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)


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.


– 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.

All images and text ©

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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.

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