Cranberry No Bake Cheesecake
I’ve spent years fine tuning no bake cheesecake bases to get the texture just right, ultra smooth, never overly sweet, and firm enough to slice cleanly without ever seeing the inside of an oven. The swirl of homemade cranberry sauce adds both visual drama and a burst of tang that cuts through the richness beautifully.
Equipment
- Parchment Paper
- Handheld or stand mixer
- Measuring cups and spoons
- Measuring bowls
Ingredients
- * this recipe has been reduced to make cheesecake bars in an 8X8 inch pan.
OREO CRUST
- 24 Oreo cookies regular stuffed
- 4 tablespoon salted butter melted
CRANBERRY JAM
- 1 and ¼ cup cranberries
- ½ cup granulated sugar
- 1 orange, zested and juiced
- ½ teaspoon vanilla extract
- ¼ cup water
CHEESECAKE
- 16 oz cream cheese brick style, full fat, room temperature
- 6 oz high quality white chocolate chopped and melted
- 2 teaspoon vanilla extract
- ⅔ cup powdered sugar
- ¾ cups heavy cream cold, whipped to stiff peaks
Instructions
OREO CRUST
- Line an 8X8 inch pan with parchment paper, making sure it goes up and over the sides.
- 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 pan, using the bottom of a glass or measuring cup, push the crust into the bottom of the pan. Place in the freezer until ready to use.
Jam
- Place the cranberries, sugar, orange zest, juice from the orange, and water in a medium sauce pan.
- Bring to a boil and then simmer for about 15 minutes or until all of the liquid is gone, using the back of a fork, break down the cranberries. Transfer to a bowl and refrigerate until cooled down.
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 jam evenly over the first layer, swirl with a knife. Repeat this process one more time, do not over swirl, ending with the sauce on top, swirling it and smoothing it out evenly.
- Place into the refrigerator until completely cold and set up, about 8 hours or overnight.
Notes
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.
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.
Refrigeration Instructions:
Cover the exposed cheesecake with plastic wrap. Place in an airtight container in the refrigerator for up to 5 days.
Freezer Instructions:
Place in an airtight container wrapped well and placed in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator or at room temperature for quicker results.
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