Cranberry Cheesecake (No-Bake!)

Indulge in the delightful flavors of our Holiday Cranberry Cheesecake. This cranberry cheesecake has two layers of vanilla and cranberry flavors, on top of a cookie-crumb crust. It’s a no-bake dessert that’s simply fabulous!

Holiday Cranberry Cheesecake by

Reasons to LOVE this No-Bake Cranberry Cheesecake…

  • This amazing dessert has a mousse-like texture that will thrill your guests!
  • It is topped with sugared cranberries as a garnish, completes this fabulous dessert, and will complement your festive dinner.
  • It’s so darn easy! 
  • Plus, it is the perfect “make-ahead” dessert for the holidays and one you can make and chill for up to two days.
  • Best of all, no baking is required… what-so-ever!
  • It will be the “star” on your dessert table this holiday season.  Guaranteed!

This recipe is adapted from my all-time favorite, Best No-Bake Pumpkin Cheesecake.  If you haven’t tried it yet, you’ll have to try this one too!

Holiday Cranberry Cheesecake by


How to Make Holiday Cranberry Cheesecake?

  • First, make some room in your freezer for your 7-inch or 8-inch springform pan to fit on a shelf somewhere.
  • Before you begin, remove the cream cheese from the refrigerator, place it on the counter, and allow it to warm up for a few minutes.  Slice the brick into 4 equal parts.  It’s best to have the cream cheese at room temperature to blend easily with the other ingredients.
  • Oh, and take out your blender, because you will use it to blend the filling for both layers.

Ingredients Needed for our Cranberry Cheesecake:

An overview of ingredients needed for this recipe with some affiliate links:

  • gingersnap cookies – finely crushed (about 22 to 25 small cookies).
  • brown sugar – you can use either light or dark brown sugar.
  • butter – is needed for the crust, and melted.
  • heavy cream – is used in the filling for both layers.
  • unflavored powdered gelatin, – (I used Knox).
  • granulated sugar – to sweeten the filling.
  • cream cheese – only 1 package (8 ounces) is all you need and divided, and at room temperature.
  • vanilla extract – to flavor the cheesecake layer.
  • sour cream – always softens the texture of the cheesecake.
  • ground nutmeg – to give a warm cozy spice to the flavor.
  • whole-berry cranberry sauce – 1 can of 14 ounces is all you will need.
  • Optional: Fresh or frozen cranberries to decorate, as a garnish


(*Full printable recipe card below!) 

Directions to Make Holiday Cranberry Cheesecake (Step-by-Step): 

Make the Crust…

1.  Crush gingersnap cookies  (or Gluten-Free gingersnap cookies), and blend them with sugar and butter, and press down on the bottom and up the sides of the springform pan.

2.  Then transfer the pan into the freezer.

steps to make the crust for the cheesecake. by

Make The Filling…

1.  In the meantime, in a small saucepan, pour in the heavy cream and sprinkle ONLY 1 + 1/2 teaspoons of the gelatin over the cream.   Let it sit for about one minute.

2.  Turn on low heat and stir the cream. Add in the sugar, and vanilla, and continue to stir until the sugar is completely dissolved.  Turn off the heat.

3.  Next, place 3/4 of the cream cheese (reserve the remaining 1/4 for the second layer), sour cream, and ground nutmeg into the blender.  Turn the blender on the lowest speed, open the top slowly pour in the hot cream mixture, and continue to blend until well incorporated.

Steps to making the cheesecake filling. by

4.  Remove the crust from the freezer and pour the 1st layer of cheesecake filling into the crust.  Transfer back into the freezer once again.

Make the Cranberry Flavor (2nd Layer)…

1.  Repeat the same process for the second layer, the cranberry filling, only with slightly different ingredients.  QUICK NOTE: No need to rinse the saucepan or the blender.  Follow the remaining directions in our recipe card below.

2.  Transfer the cheesecake to your refrigerator (uncovered) and chill for a few hours, or overnight is best.

Photo of how to open the springform pan. by

When Ready to Serve…

  • Run a clean knife around the edge of the springform pan to loosen the cake from the sides.  Do it twice, to be sure. Then pop open the clip and gently lift the pan.
  • Garnish on top with either sugared cranberries (recipe included below), or with plain fresh cranberries, and do this only when you are ready to serve.  Then transfer to a serving plate.  It’s best served chilled.
  • Serve with a dollop of whipped cream on the side.  But it’s not necessary, this dessert is delicious all by itself.  😉
A slice of holiday cranberry cheesecake on a white plate. by

Questions & Tips for our cranberry cheesecake…

  1. How To Achieve The Height? To achieve its beautiful height with this dessert, it’s best to use a smaller springform pan, as I have done here.  (link to Amazon: 7-inch leakproof springform pan, or an 8-inch pan)

2. How to Firm The Crust Without Baking? The quickest solution (and a great trick) to firm the crust is to place the crust into the freezer for at least 10 minutes before adding the filling.  And it works every time.

Holiday Cranberry Cheesecake by

Your family and friends will love this Holiday Cranberry Cheesecake.

This is such a delicious dessert and a showstopper.  It will probably be the first dessert to disappear from your table. You’ll enjoy its double layers of flavors, over the gingersnap cookie crumbs crust on the bottom, which makes this dessert truly mouthwatering.

For me, a dessert that’s literally “no-fuss” to make, and can be made up to 2 days ahead – is a win-win in my book! … don’t you agree?!

Try my recipe, and send us a photo!


Additional festive recipes for cheesecakes…

Additional “No-Bake” festive desserts! 

Yield: 8 servings

No-Bake Holiday Cranberry Cheesecake

Holiday Cranberry Cheesecake by

Indulge in the delightful flavors of our Cranberry Cheesecake. This easy and no-bake cheesecake showcases two delightful flavors, vanilla and cranberry all set on a gingersnap cookie crumb crust. So fabulous, everyone will go bonkers!

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


For the CRUST

  • 1 + 1/4 cups ( 251 grams) (GF or original) Ginger Snap Cookies- finely crushed (about 22 to 25 small cookies).
  • 1/4 cup (50 grams) packed brown sugar (light or dark)
  • 4 Tbsp. butter - melted


  • 3/4 cup (180 grams) heavy cream
  • 1 + 1/2 tsp. of unflavored gelatine powder (I used Knox)
  • 1/2 cup (100.5 grams) of granulated sugar
  • 1 (8-ounce) (226 grams) cream cheese - at room temperature (Divided, see my notes below)
  • 1/2 tsp. vanilla extract
  • 3/4 cup (180 grams) sour cream
  • 1/4 tsp. ground nutmeg


  • 1/4 cup ( 60 grams) of heavy cream (or half & half)
  • 1 + 1/2 tsp. of unflavored gelatine powder
  • 1 Tbsp. granulated sugar
  • 2-ounces (1/4 of the remaining brick) cream cheese
  • 1/4 cup (50 grams) sour cream
  • 3/4 cup (150.5 grams) of canned Whole Berry Cranberry Sauce
  • Optional: Fresh or frozen cranberries to decorate, as a garnish


  • 1 + 1/2 cups of sugar
  • 1 cup fresh cranberries
  • 1 cup of water



    1. First, crush the cookies. Do this in two batches, put them into a mini chopper or food processor and pulse a few times until they are completely crushed.
    2. In a small bowl, use a fork to combine crushed cookie crumbs with melted butter and brown sugar.
    3. Pour the moist crumb mixture into a 7 or 8-inch springform cheesecake pan. Use a small glass or a measuring cup and press firmly on the bottom and up the sides. Then place the pan into your freezer for at least 10 minutes or more.


    1. First, pour the heavy cream into a small pot and place it on the stovetop. Sprinkle 1 + 1/2 teaspoons of the gelatine powder over the cream and leave it alone for a few seconds, then turn on low heat.
    2. Add the sugar and the vanilla extract, and stir until the sugar and gelatin have completely dissolved, and the cream is heated for about 2 to 3 minutes, or until it begins to bubble around the edges. Do not bring to a full boil. Turn off the heat.
    3. Next, take a knife and divide your block of cream cheese into 4 equal quarters. Add 3/4 of the cream cheese, (reserve the 1/4 of cream cheese for the 2nd layer) sour cream, and 1/4 teaspoon of ground nutmeg into the blender. And pour some of the hot cream mixtures into the blender. Cover with the lid and blend on low speed for about 30 seconds.
    4. Pop open the top of the lid on the blender and slowly pour in the remaining hot cream mixture. Close the top, grab a kitchen towel, and hold down the top of the blender as you blend and gradually increase its speed to the highest, and puree the mixture for about 1 to 2 minutes. Stop the blending and use a spatula to scrape down the sides of the blender to blend the mixture evenly. Blend again for an additional minute.
    5. Then remove the prepared crust from the freezer. Slowly pour the cream cheese mixture into the crust. Transfer the cheesecake pan back into the freezer, while you make the cranberry layer.


    1. In the same small pot (and no need to rinse) pour in the heavy cream (or half & half), and sprinkle over it with 1 + 1/2 teaspoons of unflavored gelatin powder and let it sit for about 30 seconds. Turn on low heat. Add in 1 tablespoon of sugar and stir until the gelatin and sugar are completely dissolved, and it's heated through. Turn off the heat.
    2. Using the same blender again, (and no need to rinse it) add the remaining cream cheese, sour cream, and cranberry sauce and blend on low speed. Open the top of the cover and slowly pour in the hot gelatine mixture and close the lid of the blender.
    3. Hold down the top and turn on the lowest speed for a few seconds. Then gradually increase your speed to the highest speed for about 2 to 3 minutes.
    4. Then turn off the blender, and use a spatula to scrape down the sides of the blender to blend the mixture evenly. And, blend again for an additional for seconds more on low speed.
    5. Finally, pull out the cheesecake from the freezer.
    6. Slowly pour the cranberry mixture over the cheesecake layer and transfer it to your refrigerator and chill (uncovered) for at least 2 to 4 hours or more before serving. Overnight is best.


    1. Take a clean knife and slowly run it around the cheesecake to loosen it around the sides. Then pop open the clip and slowly lift the pan off the cake.
    2. Decorate with fresh or frozen cranberries on the top of the cheesecake, as a garnish. Place the entire dessert (do not remove the bottom of the pan) onto a large serving platter and slice into individual servings as needed.


  1. 1. Combine 1 cup water and 1 cup (200 grams) sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
  2. 2. When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
  3. 3. Pour the remaining 1/2 cup of sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated.
  4. 4. Let them dry completely then store in an airtight container at room temperature for up to 3 days. Decorate the top of your cheesecake. NOTE: After a few days, they may start to soften and weep a bit. Cook them down into sauce or quick jam.
  5. Nutrition Information:


    8 servings

    Serving Size:

    1 serving

    Amount Per Serving: Calories: 359Total Fat: 28.2gCarbohydrates: 24.1gFiber: .7gSugar: 19gProtein: 3.6g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Hello friends!  If you make our delicious no-bake Holiday Cranberry Cheesecake, tell us and leave a comment and a star rating below!  Have fun and snap a photo and share it on Instagram and Pinterest; be sure to hashtag # or tag us @2sistersrecipes.

    We’d love to see what you make!

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    Happy and Healthy Holidays!  🙂

    Thanks for stopping by!

     xo anna and liz

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    Welcome! From Anna and Liz

    We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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    1. I made this cheesecake for a friends dinner party and it was a 10/10. Everyone went crazy over it!! Another hit from your website. You’re the best, Anna!

      1. Aw, thanks so much Jess! And welcome to our recipe blog, it’s so nice to meet you. Looking forward to hearing from you again. Thanks again. 🙂

    2. What a beautiful cheesecake! It reminds me of the one on the cover of Bon Appetite last year but so much easier to make which is always a plus! Merry Christmas, Anna and Liz!!

      1. Thank you so much, Susan! We must count our family blessings… we wish you many blessings this holiday season.
        xo Merry Christmas!!

    3. How fantastic! I’ve never had a cranberry cheesecake, but I can easily imagine how beautifully those flavors would go together. Excellent twist!

      1. Thank you, Jeff! This is a great cheesecake and I hope you will get a chance to make it during this holiday season! ENJOY!!

    4. I’m a sucker for cheesecake and this is a beauty! The perfect holiday dessert. Merry Christmas to you both!!! xo

      1. Thank you, Sandra! This cheesecake is a definite winner. And a very Merry Christmas to you too! Enjoy!!