Imagine a dessert so creamy, so effortlessly delicious, that it requires zero oven time and delivers maximum flavor. This No Bake Cranberry Cheesecake is your ticket to dessert paradise - a perfect blend of tangy cranberries, silky cream cheese, and a buttery graham cracker crust that will have everyone begging for your secret recipe. Whether you're a baking novice or a dessert pro, this show-stopping treat is guaranteed to impress with minimal effort and maximum deliciousness!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1/2 cup whipped cream
Instructions
- Prepare the graham cracker crust by combining graham cracker crumbs with melted butter in a medium mixing bowl. Mix thoroughly until the crumbs are completely coated and resemble wet sand-like texture.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or pie dish, creating an even, compact layer. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth, tight base.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and creating a smooth, sweet filling.
- Stir in vanilla extract and mix until evenly distributed throughout the cheesecake mixture.
- Gently fold in the whipped cream, carefully incorporating it to maintain the light and airy texture of the cheesecake filling.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Wash fresh cranberries and pat them dry. Scatter the cranberries across the top of the cheesecake, pressing some gently into the surface.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
- Before serving, remove the cheesecake from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly.
- Slice into 8 equal portions and serve chilled. Optional: Garnish with additional fresh cranberries or a dollop of whipped cream.
Tips
- Ensure cream cheese is fully softened at room temperature to avoid lumpy filling
- Use fresh, plump cranberries for the best flavor and visual appeal
- Press the graham cracker crust firmly and evenly for a stable base
- Chill the cheesecake for at least 4 hours, preferably overnight, for optimal texture
- Let the cheesecake sit at room temperature for 10-15 minutes before serving for easier slicing
- For a smoother mixing process, sift powdered sugar before adding to cream cheese
- Use a springform pan for easy removal and beautiful presentation
- Optional: Garnish with additional fresh cranberries or a light dusting of powdered sugar
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
