No Bake Cranberry Cheesecake

In our house, cranberries don’t just show up in the homemade cranberry sauce, though we do go through plenty of that, especially around the holidays. We really love that bold, tart flavor in just about anything. So when I was thinking about adding a dessert to our Thanksgiving spread that was a little different (but still felt festive), this cranberry cheesecake just made sense. It’s simple, pretty, and doesn’t take up any oven space, which is always a win on busy cooking days.

It starts with a buttery graham cracker crust, then comes the creamy cheesecake layer that’s made extra smooth with a hint of white chocolate pudding. On top, a jewel-toned cranberry sauce adds just the right zing, and sugared cranberries bring that sparkle and crunch. Finish it off with whipped cream, and you’ve got a dessert that looks like it came from a bakery — but you made it right at home 🙌🏼(with way less effort than it looks like!).

Make it ahead, skip the oven, and wow your guests (or just your kids at the dinner table). It’s one of those desserts that feels special but is secretly simple, and I’m all about that. There are a few steps to this recipe because of the layers, but they truly are easy to do.

Ingredient Notes For Cranberry Cheesecake

Some helpful information to set you up for success.

• Graham Cracker Crumbs– You can find these in the baking aisle, or you can crush graham crackers yourself. You’ll need about 8-10 full sheet graham crackers for 2 cups worth of crumbs. You can crush them in a bag with a rolling pin, or use a food processor.
• Butter– I used unsalted butter. Melt it in the microwave in 20 second increments, or on medium low on the stove top.
• Sugar– You’ll need both granualted sugar and powdered sugar.
• Cream Cheese– Full fat is recommended, it gives the creamiest texture and sets up the best. The cream cheese needs to be at room temperature before you start so plan ahead.
• White Chocolate Pudding Mix– This is going to add flavor and thicken up the filling. You could use vanilla instead, but I really like the white chocolate.
• Heavy Whipping Cream– This is for both the filling and garnishing. It keeps the filling fluffy and light.
• Vanilla Extract-I used the clear because the filling is white, but it’s completely fine to use the regular one.
• Cranberries-For the cranberry filling you can use fresh or frozen berries. Fresh cranberries are best for the sugared cranberries, which is an optional garnish but makes a stunning presentation.
• Cornstarch- This is used as a thickening agent for the cranberry layer. You’ll mix it with water (see the recipe card) to create a slurry.

How to Make No Bake Cranberry Cheesecake

For The Crust

1. Make the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until evenly coated.
2. Press firmly into the bottom of a 9 inch deep dish pie dish or a springform pan. Place in the refrigerator to chill while preparing the filling.

For The Cheesecake Layer

1. Beat the softened cream cheese until smooth. Add pudding mix and powdered sugar.
2. Mix until combined.
3. In a separate bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and fluffy. 
4. Spread evenly over the crust.

For The Cranberry Layer

1. Combine cranberries, sugar, and water in a saucepan.
2. Cook over medium heat until the cranberries burst and soften. Stir in the cornstarch slurry and cook until the sauce thickens.
3. Remove from heat and stir in vanilla. Strain through a fine mesh strainer for a smoother sauce if desired. Let cool completely before spreading gently over the cheesecake layer.

For The Sugared Cranberries

1. Make a simple syrup by heating water and sugar in a saucepan until dissolved.
2. Add the cranberries and stir to coat.
3. Using a slotted spoon, remove them to a baking sheet lined with parchment paper. Allow them to sit at room temperature for about an hour.
4. Roll the cranberries in sugar, and place them on parchment paper to set. Try not to eat them all!

For the Whipped Cream Topping

1. Whip the remaining heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe decoratively over the chilled cheesecake.

Storing and Freezing

Store leftover cheesecake covered in the refrigerator for up to 4 days.

This cheesecake can also be frozen (without the whipped cream layer). Wrap it tightly and freeze for up to 1 month. Thaw it in the refrigerator overnight before adding whipped cream and serving. Sugared cranberries should also be added just before serving.

Mini Cheesecake Jars Option

If you’re serving a crowd, want individual portions, or just love the idea of dessert in a jar (who doesn’t?), this recipe works beautifully as mini no-bake cranberry cheesecakes. They’re festive, portable, and always a hit with both kids and adults.

How To Make Mini Cranberry Cheesecake Jars

• Crust: Spoon about 2 tablespoons of graham cracker crust mixture into each small jar or cup (4–6 oz size works well). Press down gently to form a base.
• Cheesecake Layer: Prepare the filling as directed. Use a piping bag or spoon to add the cheesecake layer over the crust.
• Cranberry Topping: Once cooled, spoon a thin layer over the cheesecake. It doesn’t have to be perfect — the layers look beautiful even when rustic.
• Whipped Cream: Pipe or dollop whipped cream on top just before serving, or right before chilling if you’re prepping ahead.
• Sugared Cranberries: Top each jar with 1–3 sparkly cranberries or a sprinkle of crushed graham crackers for garnish.
• You should get about 12 jars total.

Tips:

• Make-ahead: These can be assembled up to 24 hours in advance. Just add whipped cream and garnish closer to serving time for the best presentation.
• Storage: Store covered in the fridge. Mason jars with lids make this extra convenient.
• Kid-friendly: Let the kids help layer or decorate their own jars — it’s a great hands-on holiday activity!