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–+ servings
Whole Cranberry Cheesecake in a pie dish. The cheesecake is garnished with piped whipped cream 'stars' around the outer edge, and then sugared cranberries just inside the whipped cream circle. Plates and forks are in the background, serving utensils are off to the side.
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No Bake Cranberry Cheesecake

This no bake cranberry cheesecake is as stunning as it is delicious. A buttery graham cracker crust forms the base, topped with a rich and creamy cheesecake layer that’s flavored with white chocolate pudding for extra smoothness. On top, a jewel-toned cranberry layer adds just the right amount of tartness to balance the sweet filling. Sugared cranberries make a sparkling decoration, while a final whipped cream layer brings it all together
Course Dessert
Cuisine American
Prep Time 40 minutes
Chill time 6 hours
Total Time 6 hours 40 minutes
Servings 8
Calories 944kcal
Author Chellie Schmitz
Cost $10

Equipment

  • 9 inch deep dish pie plate or Springform pan
  • Mixing bowls
  • Electric mixer
 (Hand mixer or Stand Mixer)
  • Spatula
  • Small saucepan
  • Fine Mesh Strainer optional for straining the cranberry sauce
  • measuring cups and spoons
  • Rimmed baking sheet
  • parchment paper

Ingredients

For the crust

  • 2 cups graham cracker crumbs about 8-10 graham crackers crushed
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar

For the cheesecake layer

  • 16 ounces cream cheese softened
  • 1 3.4 ounce white chocolate pudding mix
  • 1/2 cup powdered sugar
  • 1 1/2 cups heavy Whipping cream
  • 1 teaspoon vanilla extract

For the cranberry layer

  • 12 ounces fresh cranberries or frozen cranberries, do not thaw
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon vanilla extract

For the sugared cranberries

  • 1 cup fresh cranberries
  • 1/2 cup water
  • 1/2 cup granulated sugar plus more for rolling

For the whipped cream layer

  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the crust:

  • Make the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until evenly coated. Press firmly into the bottom of a round pan or a springform pan. Place in the refrigerator to chill while preparing the filling.
    2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar

For the cheesecake layer

  • Beat the softened cream cheese until smooth.
    16 ounces cream cheese
  • Add pudding mix and powdered sugar, mixing until combined.
    1 3.4 ounce white chocolate pudding mix, 1/2 cup powdered sugar
  • 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. Spread evenly over the crust.
    1 1/2 cups heavy Whipping cream, 1 teaspoon vanilla extract

For the cranberry layer

  • Combine cranberries, sugar, and water in a saucepan. Cook over medium heat until the cranberries burst and soften.
    12 ounces fresh cranberries, 1 cup granulated sugar, 1/2 cup water
  • Stir in the cornstarch slurry and cook until the sauce thickens. 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.
    1 tablespoon cornstarch, 1 teaspoon vanilla extract

For the sugared cranberries

  • Make a simple syrup by heating water and sugar in a saucepan until dissolved.
    1/2 cup water, 1/2 cup granulated sugar
  • Add the cranberries and stir to coat.
    1 cup fresh cranberries
  • Remove with a slotted spoon and place on a rimmed baking sheet covered with parchment paper on it.
  • Allow the berries to set for 1 hour.
  • Roll the cranberries in granulated sugar. Let dry on parchment paper until set. About 5-10 minutes

For the whipped cream layer

  • Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
    1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1 teaspoon vanilla extract
  • Spread or pipe decoratively over the chilled cheesecake.
  • Chill at least 6 hours or overnight before slicing for the best results.
  • Decorate with sugared cranberries before serving.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • The cheesecake can also be frozen (without the whipped cream layer) for up to 1 month. Thaw in the refrigerator overnight before adding whipped cream and serving.

Notes

  • Use full-fat cream cheese for the creamiest texture.

  • Make sure cream cheese is softened to avoid lumps.

  • Whip the cream to stiff peaks before folding into the cheesecake.

  • Cool cranberry sauce completely before spreading it on.

  • Chill the crust before adding filling so it holds together.

  • Don’t rush the chilling time, overnight is best.

  • Use a hot knife wiped clean between cuts for neat slices.

  • Pipe whipped cream for a decorative finish if serving for a holiday.

  • Roll sugared cranberries in sugar twice for extra sparkle.

  • Serve slices chilled for the best texture and flavor.
  • If you choose to pipe the whipped cream as a garnish, you can half the recipe for the whipped cream layer. Or, keep it as is, and add an extra dollop on the served slices. 
OPTIONAL instructions for mini cheesecakes in a jar:
  1. Combine graham cracker crumbs, melted butter, and sugar.
  2. Press about 2 tablespoons of the mixture into the bottom of each jar or cup to form the crust.
  3. For the cheesecake layer, beat cream cheese until smooth.
  4. Add pudding mix and powdered sugar, mixing until fully combined.
  5. Whip heavy cream with vanilla until stiff peaks form, then gently fold into the cream cheese mixture.
  6. Spoon or pipe over the crust in each jar.
  7. For the cranberry layer, combine cranberries, sugar, and water in a saucepan. Cook until cranberries burst and soften.
  8. Stir in cornstarch slurry and cook until thickened.
  9. Remove from heat and stir in vanilla.
  10. Cool completely before spooning over cheesecake layers in jars.
  11. For the sugared cranberries, heat water and sugar until dissolved.
  12. Add cranberries, stir to coat, then remove and place on a parchment paper lined rimmed baking sheet and let set for one hour.
  13. After setting, roll in sugar. Let dry on parchment paper for 5-10 minutes.
  14. Whip cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon over the top of each jar.
  15. Decorate with sugared cranberries. Chill for at least 4 hours or overnight before serving.

Nutrition

Calories: 944kcal | Carbohydrates: 86g | Protein: 8g | Fat: 66g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 350mg | Potassium: 248mg | Fiber: 3g | Sugar: 68g | Vitamin A: 2461IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 1mg
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