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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


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


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


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
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No-Bake Cranberry Cheesecakes

By: Jamie Lothridge
4.41 from 10 ratings
Prep: 20 minutes
Total: 20 minutes
Servings: 8 servings
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!


For the Crust

For the Cheesecake

  • 2 8- ounce packages Challenge Cream Cheese room temperature
  • 1 ½ cups confectioners’ sugar sifted
  • 2 teaspoons orange zest
  • 2 teaspoons pure vanilla extract

For the Topping


  • 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.
  • 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.
  • Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with cranberry sauce.


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


Serving: 1mini cheesecake, Calories: 439kcal, Carbohydrates: 54g, Protein: 5g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 8g, Cholesterol: 61mg, Sodium: 298mg, Fiber: 1g, Sugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

4.41 from 10 votes (10 ratings without comment)

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  1. Mhay says:

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

    1. Jamie says:

      Thank you, Mhay! I hope you enjoyed them!

  2. Rakhee@boxofspice says:

    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!

  3. Madame in Gloves says:

    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!

  4. theatrenut says:

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

    1. Jamie says:

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

  5. Susi Matthews says:

    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.

  6. THE HUNGRY MUM says:

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

  7. Karen Jane says:

    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 ;) :)

    1. Jamie says:

      Karen Jane-
      Thanks so much for visiting.


  8. CateK says:

    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?

    1. Jamie says:

      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

  9. Erin @ The Spiffy Cookie says:

    Definitely a great way to use up leftover cranberry sauce!

    1. Jamie says:

      I totally agree, Erin! Thanks for visiting!

  10. Yvonne says:

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

    1. Jamie says:

      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.