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No-Bake Cranberry Cheesecakes

No-Bake Cranberry Cheesecakes are perfect for the holiday season. Tart cranberry sauce paired with creamy no-bake cheesecake base makes for a delightful seasonal bite!

Cranberry cheesecakes topped with cranberry sauce and orange zest on a marble counter

This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.

I know it’s December, but we’re still into no bake desserts, right? I mean, is there ever really a time not to be into them?

I shared this recipe for No-Bake Cranberry Cheesecakes years ago and decided that the post needed a little upgrade in the photo department.

Not to mention this recipe is super simple and totally delicious which makes it absolutely perfect for the holidays, or just a random Friday night when you’re craving festive cheesecake.

Overhead view of five mini cranberry cheesecakes topped with whipped cream and an orange slice on a marble counter

CRANBERRY AND ORANGE MINI CHEESECAKES

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. 

Ingredients for gingersnap cookie crust on a marble counter

These beauties just happen to be filled with the right flavors of cranberries and orange. Plus, they’re another one of my no-bake recipes. Just whip them up, chill them in the fridge, and serve to the delight of everyone you know.

I’ve been on a cranberry-orange kick lately. Cranberry Orange Scones, Cranberry Orange Bread…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.

gingersnap cookies and pumpkin pie spice in the bowl of a food processor

HOW TO MAKE NO-BAKE CRANBERRY CHEESECAKES

This No-Bake Cranberry Cheesecake recipe is made up of three components:

Gingersnap cookie crumbs in the bowl of a food processor

I love the gingersnap cookie crust that’s beefed up with a little pumpkin pie spice. Why use a standard graham cracker crust when you can pair the cranberries with the holiday spice of gingersnaps?

Once you combine the cookie crumbs, pumpkin pie spice, and some Challenge salted butter, press the crust into the bottom of small serving dishes.

Challenge butter is churned daily from the freshest milk and made without any artificial preservatives, fillers, or dyes, so it’s my absolute favorite butter to bake and cook with.

Then, using a stand mixer or electric hand mixer, beat together softened Challenge cream cheese, confectioners’ sugar and orange zest for about 3 minutes. 

Gingersnap cookie crusts in the bottom of six glass containers lined up on a marble countertop

Since the cheesecake filling only has a few ingredients, make sure you aren’t skimping on the good cream cheese! Grab some of that great Challenge cream cheese for this recipe.

(And if you forget to set out your cream cheese to soften, make sure to check out some of my tips for how to soften cream cheese quickly.)

Mini no-bake cheesecakes on a marble counter

Add in vanilla extract and beat an additional minute. Pipe or spoon cheesecake filling into the individual serving dishes, directly onto the prepared crust layers.

Cover the cheesecakes and chill for at least 2 hours. Top them with the cranberry sauce before serving.

Six no-bake cranberry cheesecakes in glass dishes lined up on a marble counter

CAN YOU MAKE THESE CHEESECAKES AHEAD OF TIME?

If you love planning ahead, No-Bake Cranberry Cheesecakes are the dessert for you.

These no-bake wonders can be covered and stored in the refrigerator for up to 2 days. They’ll still be good for a day or two after that, but the texture of the crust might suffer a bit after that point.

Mini cranberry cheesecakes topped with cranberry sauce on a marble counter next to a package of butter

That means that you could easily make these a day ahead of when you want to serve them. Just have the cheesecakes prepped and the cranberry sauce stored in a separate container. 

Top the cheesecakes with the cranberry sauce just before serving, garnish with some orange zest, and it’ll look like you just finished spending hours in your kitchen!

Mini cranberry cheesecake in glass dishes topped with whipped cream and a slice of orange
Mini cranberry cheesecake in glass dishes topped with whipped cream and a slice of orange

No-Bake Cranberry Cheesecakes

Yield: 8 servings
Prep Time: 20 minutes
Total Time: 20 minutes

No-Bake Cranberry Cheesecakes are perfect for the holiday season. Tart cranberry sauce paired with creamy no-bake cheesecake base makes for a delightful seasonal bite!

Ingredients

For the Crust

For the Cheesecake

For the Topping

Instructions

  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

Cranberry Cheesecakes can be stored covered and in the refrigerator for up to 2 days.

Nutrition Information
Yield 8 Serving Size 1 mini cheesecake
Amount Per Serving Calories 439Total Fat 23gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 61mgSodium 298mgCarbohydrates 54gFiber 1gSugar 38gProtein 5g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

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Colleen

Friday 27th of November 2020

This was a wonderful dessert. I couldn't find gingersnaps so I substituted windmill cookies. It turned out perfectly. I loved the cranberry sauce recipe that goes along with it. It wouldn't have been spectacular without this fabulous recipe.

Jamie

Tuesday 8th of December 2020

Yay! So glad to hear you enjoyed the recipe. :)

Briley Derrick

Sunday 2nd of December 2018

Instead of using glasses, could I use the same recipe by using cupcake liners?

Jamie

Monday 3rd of December 2018

Hi Briley - Cupcake liners by themselves won't be sturdy enough to hold the cheesecakes. You'll definitely want to use some kind of small bowls or ramekins to assemble the cheesecakes. Hope this helps! Jamie

Traci

Sunday 15th of January 2017

LOVE THESE! Have made this dessert two years in a row for Christmas. They are loved by all!! Thank you! ALSO, very easy to use GF gingersnap cookies for those needing gluten free desserts! :)

Jamie

Monday 16th of January 2017

You're so welcome, Traci! I'm glad everyone likes them!

Traci

Sunday 15th of January 2017

LOVE THESE! Have made this dessert two years in a row for Christmas. They are loved by all!! Thank you!

Karen

Tuesday 29th of November 2016

Perfect for Mini mason jar treats! Thank you! 

Jamie

Thursday 1st of December 2016

You're welcome, Karen! I hope you enjoy them!

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