Cranberry 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.
Servings 10
Calories 345kcal
Ingredients
Cranberries
- 130 grams / 4.6 ounces cranberries raw or frozen
- 60 grams / ⅓ cup superfine/caster sugar
Base
- 150 grams / 5.3 ounces graham crackers crushed
- 60 grams / 2.10 ounces butter melted
Cheesecake
- 50 grams / ¼ 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
Instructions
- Line a loaf tin with greaseproof paper.
Cranberries
- Place the cranberries and sugar into a saucepan on low heat and cover.
- Stir intermittently, heating until the sugar has dissolved and the mixture is simmering and the sugar has dissolved, approximately 5 minutes.
- Allow to cool a little and blend until smooth. Set aside.
Base
- For the base, place the crushed graham crackers and butter into a bowl.
- Pour into the loaf tin and press firmly and evenly into the base of the tin. Set aside.
Cheesecake
- Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
- 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.
- Beat the cream until soft peaks form and fold through the cream cheese until well combined.
- Add vanilla extract and stir to combine.
- 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.
- Spoon ½ 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.
- Spoon the remaining mixture over and repeat by smoothing out nice and evenly.
- 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.
- Place in the fridge to set for at least 4 hours or preferably overnight.
- Remove from the fridge and slice.
- Slice evenly and serve chilled.
- Dig in!
Notes
- Graham crackers: These the perfect base for these bars with their light and whole wheat flavor. If you are unable to obtain graham crackers, a great substitute in equal measure would be digestive biscuits.
- Cranberries: Tart and full of flavor, raw cranberries were used here, though you need to cook them to incorporate meaning frozen works just as well. If you want a strong cranberry flavor, I recommend upping the amount of cranberries in this recipe to 160 grams / 5.64 ounces.
- Sugar: The best sugar here is superfine or caster which helps dissolve into the cream cheese during whipping. You could half and half the sugar with light brown sugar or raw sugar alongside the caster sugar as I do not recommend completely substituting in another due to the flavor it would give the cheesecake instead of simply adding sweetness.
- Cream cheese: The core of our creamy cheesecake is room temperature full fat cream cheese, which results in giving us a light cheesecake that is easy to mix until smooth and full of that beloved cheesecake flavor.
- Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
- Different type of crust: While this recipe suggests a graham cracker crust, you can certainly use other types of crusts if you prefer. Cookie crusts, such as chocolate or vanilla wafers, or even a nut-based crust, would work well too.
- Make ahead: Allow to chill, covered in the refrigerator for up to 3 days.
Nutrition
Calories: 345kcal