Indulge in the delightful flavors of our no-bake cranberry orange cheesecake! This easy-to-make dessert is bursting with tangy orange and sweet cranberry flavors, making it the perfect treat for any occasion.
Why You’ll Love This Recipe?
- The combination of zesty orange and tart cranberry creates a unique and refreshing flavor profile.
- This recipe requires minimal prep time, making it a convenient option for busy days.
- The cheesecake can be prepared ahead of time, making it ideal for meal prep or entertaining guests.
Ingredient Notes:
Crust:
- Graham cracker crumbs provide a crunchy base for the cheesecake.
- Sugar adds sweetness to the crust.
- Melted butter binds the crust together.
Orange Cheesecake:
- Cream cheese creates a creamy and rich texture.
- Sour cream adds tanginess to the cheesecake.
- Fresh orange juice and zest infuse the dessert with citrusy notes.
- Heavy whipping cream gives the cheesecake a light and airy texture.
- Powdered sugar and vanilla extract add sweetness and flavor.
Cranberry Topping:
- Cornstarch helps thicken the cranberry topping.
- Fresh cranberries provide a burst of tartness.
- Orange juice and zest enhance the cranberry flavor.
Sparkling Cranberries:
- Sugar and water create a sweet syrup for coating the fresh cranberries.
Whipped Cream:
- Heavy whipping cream, powdered sugar, vanilla extract, and orange zest create a fluffy and flavorful topping.
Step-by-Step Instructions:
- In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter. Press the mixture into the bottom of a springform pan.
- Beat cream cheese, sugar, sour cream, orange juice, and zest until smooth. In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture and spread it over the crust.
- Cook cranberries, cornstarch, orange juice, and zest until thickened. Pour the cranberry topping over the cheesecake.
- To make sparkling cranberries, coat fresh cranberries in a sugar syrup and let them dry.
- Whip heavy cream with powdered sugar, vanilla, and orange zest until stiff peaks form. Pipe or spread whipped cream over the cranberry topping.
- Chill the cheesecake for a few hours before serving.
Helpful Tips:
- For a sweeter crust, add more sugar to the graham cracker mixture.
- Use fresh cranberries for the best flavor in the topping.
- Refrigerate the cheesecake for at least 4 hours to allow flavors to meld.
- Substitute lemon for orange for a different citrus twist.
Expert Tips for the Best Results:
- Use a food processor to easily crush graham crackers for the crust.
- Zest the orange directly into the cheesecake mixture for maximum flavor.
- Allow the cranberry topping to cool slightly before pouring it over the cheesecake for better consistency.
Serving Suggestions:
Serve slices of this cranberry orange cheesecake with a dollop of whipped cream and a sprinkle of orange zest. Pair it with a cup of hot tea or coffee for a delightful dessert experience.
Storage and Reheating Tips:
Store any leftover cheesecake in the refrigerator, covered, for up to 3 days. For best results, allow the cheesecake to come to room temperature before serving.
Frequently Asked Questions:
- Can I use frozen cranberries for the topping? Yes, you can use frozen cranberries, but be sure to thaw them before cooking.
- Can I omit the cranberry topping? You can skip the cranberry topping if you prefer a plain orange cheesecake.
- Can I make this recipe in advance? Yes, you can make the cheesecake a day ahead and add the toppings before serving for the best results.
Conclusion:
Treat yourself to the delightful flavors of our no-bake cranberry orange cheesecake and impress your friends and family with this easy and delicious dessert. Don’t forget to share your feedback and enjoy every bite of this delightful treat!
Print
No Bake Cranberry Orange Cheesecake Recipe
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 4 hours
- Yield: 8–10 servings 1x
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of cranberry and orange with this no-bake cheesecake recipe. The creamy orange-infused cheesecake filling sits atop a graham cracker crust, topped with a tangy cranberry topping and sparkling cranberries for a festive touch.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 2 tbsp sugar
- Pinch of salt
- 8 tbsp unsalted butter, melted
Orange Cheesecake
- 24 oz cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 3 tbsp fresh orange juice
- 3 1/2 tsp orange zest
- 1 1/4 cups heavy whipping cream, cold
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Cranberry Topping
- 3 1/4 tsp cornstarch
- 2 1/2 cups cranberries
- 2 tbsp fresh orange juice
- 1 tsp orange zest
Sparkling Cranberries
- 1 cup sugar, divided
- 1/2 cup water
- 1 cup fresh cranberries
Whipped Cream
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
Instructions
- Prepare the crust: Mix graham cracker crumbs, sugar, salt, and melted butter. Press into the bottom of a springform pan.
- Make the orange cheesecake: Beat cream cheese, sugar, sour cream, orange juice, and zest. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold into cream cheese mixture.
- Prepare the cranberry topping: Cook cornstarch, cranberries, orange juice, and zest until thickened. Cool.
- Create sparkling cranberries: Boil water and sugar, add cranberries, then coat in sugar. Let dry.
- Assemble the cheesecake: Pour cheesecake mixture over the crust, top with cranberry topping, and decorate with sparkling cranberries.
- Make whipped cream: Whip cream, sugar, vanilla, and orange zest until stiff peaks form. Serve with cheesecake.
Notes
- You can adjust the sweetness of the cheesecake by adding more or less sugar to taste.
- Feel free to swap out the cranberries for another fruit like raspberries or blueberries for a different flavor twist.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg