This cranberry cheesecake recipe is no bake, has an Oreo cookie crust, white chocolate cheesecake filling, and swirled with a cranberry raspberry sauce. This luscious dessert embodies the perfect balance of creamy richness, fruity tang, and array of delectable textures!!
This cranberry white chocolate cheesecake would be the hit of a party! Perfect for a holiday get together, Thanksgiving, Christmas, or just a night you want to bake! It's fuss free method makes it easy enough to make on a whim to enjoy the next day!
Love treats like this? Check out my chocolate cranberry cake, cranberry brownies, no bake pumpkin cheesecake bars, lemon curd cheesecake no bake, and no bake gingerbread cheesecake.
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Why you'll love this cranberry cheesecake recipe
- Flavor: This cheesecake is loaded with a variety of flavors! Fruity, chocolate notes, and tang from the cream cheese and richness from the white chocolate.
- Ease: You don't have to worry about a water bath or over baking the cheesecake making this recipe stress free and easy to whip up! All you need is patience waiting for the cheesecake to set up and get cold.
- Texture: Smooth and amazing pockets of gooey surprises from the sauce paired with creamy cheesecake and a crisp crust
Equipment
Handheld mixer or stand mixer will make your life much easier when making this dessert! Getting the cream cheese smooth and whipping the heavy cream requires a machine that is much more powerful than doing it by hand!
Ingredients
Ingredients needed for the cheesecake
- Oreos: regular stuffed is best, double stuffed has too much filling.
- Powdered Sugar: Powdered sugar has cornstarch in it, it helps with stabilizing the white chocolate cheesecake.
- Cream Cheese: The cream cheese must be full fat and room temperature, you do not want any lumps in your cheesecake. Brick style is best, whipped will not work.
- White Chocolate: White chocolate is not created equal. Using high quality chocolate will yield the creamiest texture and flavor, white chocolate has a subtle flavor, you want to use chocolate you would want to snack on.
- Cranberries: Cape Cod Select frozen cranberries are a staple in my freezer for all year-round baking! The quality is incredible and can't be beat!
- Raspberries: Fresh raspberries add another layer of fruity flavor. Straining the sauce after its made will remove the seeds.
See recipe card below for quantities.
Substitutions
- Instead of raspberries, all cranberries would also be delicious for the holiday season!!
- Golden Oreos would be fun if you're more of a vanilla person. Vanilla with tangy fruit is always an amazing combo!
- Biscoff cookie crust would make this super fun and festive! The spice would go beautifully with the cranberries.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Steps to make cranberry cheesecake:
Step 1: Make the sauce. Place the raspberries, frozen cranberries, sugar, water, and lemon juice in a medium saucepan. Bring to a boil and then simmer for about 15 minutes or until all of the liquid is gone, mix 1 teaspoon of cornstarch with 1 teaspoon water, whisk it in until it slightly thickens
Step 2: Line a 9 inch springform pan with parchment paper, place the parchment on the bottom and put the ring on top, closing it to secure the paper in place. Make the crust.
Step 3: Using beaters or the whisk attachment on a stand mixer, beat the heavy cream and powdered sugar until stiff peaks form, set aside. Beat the cream cheese and cooled down melted white chocolate until combined and smooth, add the vanilla extract, beat until smooth. Using a rubber spatula, fold in the whipped cream careful not to deflate the cream, just until incorporated.
Step 4: Place half of the cheesecake mixture on top of the crust, spread it out until evenly distributed. Dollop half of the cranberry raspberry sauce over it, swirl it into the cheesecake with a knife, do not over swirl. Repeat this process with the other half, ending with the sauce on top
Hint: The key to success is making the Oreo crust and sauce before the cheesecake, the Oreo crust needs to set up in the freezer and the cranberry raspberry sauce needs to be completely cold before adding it to the cheesecake filling.
Pro tips for making this cheesecake
- Softening Cream Cheese: If you’re short on time, microwave the cream cheese in 5-second intervals until soft.
- Chilling Sauce Quickly: Place the sauce in the freezer, stirring occasionally, until it’s cold to speed up the process!
- Whipping Cream: Whip the cream until stiff peaks form; peaks should stand up on the beaters for best results.
FAQ
Can I use a different type of crust for this cheesecake?
Of course! You can use different Oreos, graham crackers, or gingersnaps for a fun spiced version!
How long does the cheesecake last in the refrigerator?
It will last in an airtight container for up to 5 days in the refrigerator.
Where can I find Cape Cod Select frozen cranberries?
Find them here https://capecodselect.com/
Can I freeze this cheesecake?
Yes! Wrap it well and place in an airtight container for up to 1 month.
Storage
Refrigeration Instructions:
Cover the exposed cheesecake with plastic wrap. Place in an airtight container in the refrigerator for up to 5 days.
Freezer Instructions:
Wrap well and place in an airtight container in the freezer for up to 1 month.
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📖 Recipe
Cranberry Cheesecake
Equipment
- 9 inch springform pan
- Parchment Paper
- Handheld or stand mixer
- Measuring cups and spoons
- Measuring bowls
Ingredients
OREO CRUST
- 14 oz Oreo cookies regular stuffed, one regular package
- 8 tablespoon salted butter melted
CRANBERRY RASPBERRY SAUCE
- 1 heaping cup fresh raspberries
- 3 cups Cape Cod Select frozen cranberries
- ¾ cup granulated sugar or to taste depending on how sweet your fruit is
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ cup water
CHEESECAKE
- 24 oz cream cheese 3 bricks, full fat, room temperature
- 8 oz high quality white chocolate chopped and melted
- 2 ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 ¼ cups heavy cream cold, whipped to stiff peaks
Instructions
OREO CRUST
- Line a 9 inch springform pan with parchment paper, place the parchment on the bottom and place the ring on top, closing it to secure the paper in place.
- Place the Oreos in a food processor or blender, pulse until fine crumbs form, place in a medium bowl.
- Pour the melted butter into the bowl, mix until combined. Pour into the springform pan.
- Using the bottom of a glass or measuring cup, push the crust into the bottom and slightly up the sides of the pan, about ¼ way up. Place in the freezer to set up.
SAUCE
- Place the raspberries, frozen cranberries, sugar, water, and lemon juice in a medium saucepan.
- Bring to a boil and then simmer for about 15 minutes or until all of the liquid is gone. Mix 1 teaspoon of cornstarch with 1 teaspoon of water, whisk it in until the mixture slightly thickens.
- Take it off the heat and strain it using a fine mesh strainer, place in the refrigerator until cold. You should have about 1 ¼ cups of sauce.
CHEESECAKE
- Using beaters or the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.
- Beat the cream cheese and cooled down melted white chocolate until combined and smooth, add the vanilla extract, beat until smooth.
- Using a rubber spatula, fold in the sweetened whipped cream, careful not to deflate the cream, just until incorporated.
- Place half of the cream cheese mixture on top of the crust, dollop half of the cranberry sauce, swirl with a knife. Repeat this process one more time, ending with the sauce on top.
- Place into the refrigerator until completely cold and set up, about 8 hours or overnight.
Mary says
This was so creamy and packed with flavor!!