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Easiest Cranberry Cheesecake

An incredibly delicious and easy no-bake cranberry cheesecake recipe, perfect for the holidays or any chilly evening. Features a graham cracker crust and a creamy filling swirled with tart cranberry sauce.
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Prep Time 20 minutes
Servings 12 slices

Equipment

  • 9-inch springform pan Key for easy removal
  • Medium bowl
  • Large bowl
  • electric mixer (hand or stand)
  • Spatula
  • food processor OR Ziploc bag and rolling pin Optional for crushing graham crackers
  • glass or fingers For pressing the crust
  • Plastic wrap For covering loosely
  • Airtight container For storage

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs Buy pre-crushed or crush your own
  • 0.33 cup melted butter

For the Filling

  • 4 blocks (8 ounce) cream cheese, softened to room temperature Leave on counter for about an hour
  • 0.5 cup white sugar
  • 2 cups heavy whipping cream, cold
  • 0.67 cup jellied cranberry sauce Store-bought or homemade

For Garnish (Optional)

  • whipped cream
  • fresh cranberries
  • rosemary

Instructions
 

  • Prepare the Crust: Stir together graham cracker crumbs and melted butter until like wet sand. Press evenly into the bottom of a 9-inch springform pan. Freeze while preparing the filling.
  • Make the Creamy Filling: In a large bowl, beat softened cream cheese and sugar with an electric mixer until super smooth and creamy, scraping down sides as needed.
  • Whip in the Cream: Gradually add cold heavy whipping cream to the cream cheese mixture while beating until stiff peaks form.
  • Add the Cranberry Swirl: Gently fold in the jellied cranberry sauce, creating swirls and pockets without overmixing.
  • Assemble and Chill: Retrieve crust from freezer. Pour filling over crust and smooth the top. Cover loosely and refrigerate for at least 4 hours, or until firm. Overnight is best.
  • Garnish and Serve: Carefully release sides of springform pan. Top with whipped cream, fresh cranberries, and rosemary if desired.

Notes

For best results, ensure cream cheese is at room temperature and heavy whipping cream is very cold. Do not overbeat the cream. Patience during chilling is crucial for proper setting.