clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Cheesecake

Cranberry Cheesecake

  • Author: Sylvie Taylor
  • Prep Time: 25 minutes
  • Total Time: + chill time 4 hours 25 minutes
  • Yield: Serves 10
  • Category: Cheesecake


This no bake cranberry cheesecake recipe comes together quickly with a homemade sauce for a great make ahead cheesecake that still serves a bunch of people.


130 grams / 4.6 ounces cranberries, raw or frozen
60 grams / 1/3 cup superfine/caster sugar
150 grams / 5.3 ounces graham crackers, crushed
60 grams / 2.10 ounces butter, melted
50 grams / 1/4 cup superfine/caster sugar
340 grams / 12 ounces cream cheese, room temperature
200 milliliters / ¾ cup + 1 ½ tablespoons heavy cream
1 teaspoon vanilla extract


  1. Line a loaf tin with greaseproof paper.


  1. Place the cranberries and sugar into a saucepan on low heat and cover.
  2. Stir intermittently, heating until the sugar has dissolved and the mixture is simmering and the sugar has dissolved, approximately 5 minutes.
  3. Allow to cool a little and blend until smooth. Set aside.


  1. For the base, place the crushed graham crackers and butter into a bowl.
  2. Pour into the loaf tin and press firmly and evenly into the base of the tin. Set aside.


  1. Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
  2. Add in half the remaining sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater, repeat with the remaining sugar.
  3. Beat the cream until soft peaks form and fold through the cream cheese until well combined.
  4. Add vanilla extract and stir to combine.
  5. Drop 2 tablespoonfuls of the cranberry sauce into the creamy mixture (or more if you want a more punchy cheesecake) and fold to mix lightly.
  6. Spoon 1/2 the cream cheese mixture over the chilled base and smooth out to remove any bubbles and ensure the mixture is firmly against the edges of your tin.
  7. Spoon the remaining mixture over and repeat by smoothing out nice and evenly.
  8. Top with the remaining cranberry sauce in teaspoon portions and either spread out evenly on top for a nice firm cranberry layer or swirl to your heart’s content.
  9. Place in the fridge to set for at least 4 hours or preferably overnight.
  10. Remove from the fridge and slice.
  11. Slice evenly and serve chilled.
  12. Dig in!


Recipe by Roamingtaste


  • Serving Size: 1 piece of cheesecake
  • Calories: 345 calories per serve