Food | Christmas | popular | Dessert

No Bake Cranberry Orange Cheesecakes Pack the Perfect Holiday Punch

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I love a dessert that requires no baking. Anytime I can munch on a delicious treat without turning on my oven is a bonus! This No Bake Cranberry Orange Cheesecake recipe brings about the spirit of the holidays to a yummy mini confection.

These little individual-sized cheesecakes pack the perfect punch with gingersnap cookies used instead of a typical graham cracker crumb. Enjoy the taste of the holidays between the layers of cranberry and orange!

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Ingredients:

For the Crust

  • 6 ounces crispy gingersnap cookies
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons salted butter, melted

For the Cheesecake

  • 2 8-ounce packages cream cheese, room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 2 teaspoons orange zest
  • 2 teaspoons vanilla extract

For the Cranberry Sauce Topping

  • 12 ounces whole berry cranberry sauce
  • ½ cup orange juice
  • ¼ teaspoon pumpkin pie spice

Directions:

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In a food processor or blender, combine the gingersnap cookies and pumpkin pie spice. Pulse the machine until the cookies form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of individual serving dishes - about 2 heaping tablespoons per dish.

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In a large bowl with a hand mixer on medium speed, beat together cream cheese, powdered sugar and orange zest for about 3 minutes. Add in vanilla extract and beat an additional minute.

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To make the cranberry sauce topping, reduce cranberry sauce, orange juice, and pumpkin pie spice in a small saucepan until thickened. Set aside until ready to serve.

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Pipe or spoon cheesecake filling into individual serving dishes, directly onto the prepared crust layers.

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Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with cranberry sauce.

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