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