No-Bake Cranberry Orange Cheesecake (video)

A festive cheesecake that will be the centerpiece of any holiday celebration! My easy no-bake cranberry orange cheesecake is creamy, fruity, and so delicious! It’s made with a simple graham cracker crust, a homemade cranberry sauce, and cream cheese. After chilling, the cake is topped with whipped cream and festive sprigs of fresh rosemary. This stunning holiday cheesecake will be an instant hit!

Watch My Cranberry Cheesecake Video Tutorial

Watch my YouTube no-bake cranberry cheesecake video tutorial for step-by-step instructions and see how I make this beautiful holiday cake! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Cranberry Orange Cheesecake

Here are my tips for the main ingredients you’ll need to make this delicious cranberry cheesecake. Find the full list of ingredients in the printable recipe card below.

• Cream Cheese – let the cheese soften at room temperature for about 1 hour, so it’s easier to cream. You can also microwave the cheese briefly to soften it further.
• Sweetened Condensed Milk – you can use regular condensed milk or a low-fat version.
• Heavy Whipping Cream – make sure it’s not regular whipping cream and is indicated as ‘heavy’! This makes a huge difference. Keep the cream well chilled.
• Gelatin – this cheesecake needs gelatin to set. If you prefer, you can also use agar gelatin, which is plant based.
• Cranberries – both fresh and frozen berries will work well for making the cranberry sauce.
• Oranges – fresh orange zest is a must for this recipe. It will add incredible aroma and flavor. You can zest the orange first, then press it and use the juice for the sauce.
• Graham Crackers – for the cookie crust. You can use other varieties of cookies or biscuits, too.

Supplies & Tools for the Recipe

Need some supplies or tools to make this recipe at home? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.

• 9-inch Springform Pan: the best type of pan for cheesecakes.
• Plastic Cake Collar: this thick plastic wrap is needed to keep the sides of the cheesecake smooth.
• Citrus Zester: I love this specific zester!

Making Homemade Cranberry Sauce

This creamy cranberry orange cheesecake is flavored with homemade cranberry sauce. It’s the best way to add rich and tart cranberry flavor.

You can use store-bought cranberry sauce, but it won’t be as rich in color or flavor.

1. Place the cranberries, orange juice, and sugar into a small saucepan. Stir and cook the berries over medium heat, bringing the berries to a simmer.
2. Simmer the berries for 6 to 8 minutes, until the berries pop open and the sauce thickens.
3. Use a potato masher to further crush the berries, creating a thick sauce.
4. Remove the sauce from the heat and set aside to cool.

Preparing the Graham Cracker Crust

I make this cheesecake with a classic graham cracker crust. If you don’t have graham crackers, you can use other cookies or biscuits.

1. Place the graham crackers into a food processor or blender and pulse the cookies into fine crumbs.
2. Pour in the melted butter and pulse again until the crumbs are well coated.
3. Transfer the crumbs into a 9-inch springform pan. Use the flat bottom of a glass or measuring cup to press the cookies firmly and evenly into the bottom of the pan.
4. Bake the crust in an oven preheated to 350°F for 15 minutes. While this step is not necessary, it will make the crust firmer, so it doesn’t crumble easily. Let the crust cool.

How to Make No-Bake Cranberry Cheesecake

Once you have the cranberry orange sauce cooked and cooling, and you have the graham cracker crust ready, it’s time to make the cheesecake batter.

1. For the cheesecake batter, start with the whipped cream. Pour 1 cup chilled heavy cream into a stand mixer bowl with the whisk attached.
2. Whisk the cream for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a separate bowl and set aside for now.
3. Switch the whisk attachment to a flat beater. Add softened cream cheese into the mixer bowl and beat the cheese for 5 to 7 minutes, until it’s creamy.
4. Next, add the sour cream, vanilla extract, sea salt, and sweetened condensed milk. Mix again for a few minutes, scraping down the sides of the mixing bowl to ensure everything is combined.
5. Add the cranberry sauce next and mix for a minute.
6. In a small bowl, combine the gelatin with a few tablespoons of water, stirring until the mixture is thick.
7. Heat the gelatin in the microwave in 15 second intervals, stirring and heating until the gelatin is a hot, dissolved liquid; about 45 seconds.
8. With the mixer on medium speed, pour the hot, dissolved gelatin into the cheesecake batter. Do not let the gelatin cool!
9. Next, use a spatula and gently fold in the whipped cream prepared earlier.
10. Line the sides of the springform pan with a plastic cake collar (linked above). Pour the prepared cheesecake batter into the pan, smoothing the top with an off-set spatula.
11. Set the cheesecake into the refrigerator and chill for at least 8 hours, or overnight, until firmly set.

Easy Whipped Cream Recipe

Once the cake is set, you can garnish the top with whipped cream. I recommend preparing it the day you’ll use, so it’s fresh and fluffy.

1. Pour the chilled heavy cream into a medium-sized mixing bowl and add the powdered sugar, vanilla extract, and sea salt.
2. Whisk the cream for about 5 minutes, until stiff peaks form. Start on a slow speed, gradually increasing.
3. Transfer the whipped cream into a pastry bag tipped with a star tip; I use Ateco tip #847.

Garnishing the Cranberry Cheesecake

1. Once the cheesecake has set overnight, remove the springform ring and carefully peel away the plastic wrap.
2. Slide a flat spatula underneath the cake and carefully transfer it onto a cake stand.
3. Pipe dollops of whipped cream on top of the cake. Garnish the cake with small slices of oranges, fresh cranberries, pomegranate arils, and sprigs of fresh rosemary.

Serving & Storing Suggestions

Once the cake is garnished, it’s ready to be enjoyed. I recommend keeping the cake refrigerated until ready to serve.

If you plan to serve the cake the next day, but want to garnish the top ahead of time, keep the cake wrapped in the plastic wrap. Remove the plastic wrap when ready to serve.

More Recipes to Try!

Enjoyed this festive holiday cheesecake recipe? Check out some of my other recipes you’re sure to enjoy!

• White Chocolate Raspberry Cheesecake – a creamy, fruity cake with fresh raspberries, tart raspberry sauce, and whipped cream.
• No Bake Raspberry Swirl Cheesecake – an easy, no-bake vanilla cheesecake with raspberry swirls.
• Swirled Cranberry Cheesecake – creamy, fruity baked cranberry cheesecake is another great option for the holidays.
• Dark Chocolate Cheesecake – one for the chocolate lovers! A rich, decadent cake with delicious dark chocolate cream cheese frosting!

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