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