There’s nothing like a Cranberry Orange Cheesecake to elevate your dessert table, especially during festive occasions or holiday gatherings. This no-bake version combines the creamy, luscious texture of classic cheesecake with a tangy-sweet cranberry-orange swirl — all without turning on your oven.

Perfect for make-ahead entertaining, this cheesecake is elegant, refreshing, and bursting with bright citrus flavor. The smooth, airy filling paired with a crisp graham cracker crust makes each bite irresistible.

The Story Behind the Recipe

Cranberries and oranges are a timeless holiday duo — the tart berries balance the sweet, zesty orange, while cheesecake brings in the rich creaminess. Inspired by European chilled desserts and classic American cheesecakes, this recipe was designed to be simple, fast, and crowd-pleasing.

By making it no-bake, you preserve the freshness of citrus and cranberries while ensuring the filling is silky smooth. It’s a dessert that’s as much a feast for the eyes as it is for the palate.

Why You’ll Love This Cheesecake

No-bake magic: Ready in under an hour with chilling time.
Festive flavor: Cranberry and orange combine for seasonal perfection.
Versatile: Make it as a full cheesecake or mini bites.
Eye-catching: Bright red cranberries and orange zest are picture-perfect.
Make-ahead friendly: Chill ahead for stress-free entertaining.

Ingredients

– For the Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

– For the Cheesecake Filling

16 oz (450 g) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons orange juice (freshly squeezed)
1 teaspoon orange zest

– For the Cranberry Topping

1 cup fresh or frozen cranberries
⅓ cup sugar
2 tablespoons water
1 teaspoon orange zest
1 tablespoon orange juice

– Optional Garnish

Fresh cranberries
Orange slices or zest
Mint leaves

Instructions

1. Prepare the Crust

In a bowl, combine graham cracker crumbs, sugar, and melted butter until well blended. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 10–15 minutes to firm up.

2. Make the Cranberry Topping

In a small saucepan over medium heat, combine cranberries, sugar, water, orange juice, and zest. Cook until cranberries soften and mixture thickens slightly (about 5–7 minutes). Remove from heat and let cool.

3. Whip the Cream

In a mixing bowl, beat heavy cream until stiff peaks form. Set aside.

4. Prepare the Cheesecake Filling

Beat softened cream cheese with sugar, vanilla, orange juice, and zest until smooth. Gently fold in whipped cream until fully incorporated, maintaining a light, airy texture.

5. Assemble the Cheesecake

Spread the cheesecake filling evenly over the chilled crust. Spoon cranberry topping on top and gently swirl with a knife for a marbled effect. Chill in the refrigerator for 4 hours or overnight until fully set.

6. Garnish and Serve

Before serving, garnish with fresh cranberries, orange slices, and optional mint leaves. Slice with a hot, dry knife for clean edges.

Serving Suggestions

Serve in individual glasses or ramekins for elegant mini desserts.
Pair with hot tea, coffee, or a sparkling dessert wine.
Ideal for holiday brunch or festive dinner parties.

Tips & Tricks

Room temperature cream cheese ensures smooth filling.
Chill well: No-bake cheesecake sets best after at least 4 hours.
Swirl carefully: Avoid overmixing cranberry topping to maintain visual appeal.
Use mini cheesecake cups for bite-sized serving.
Freeze for later: Store tightly wrapped for up to 1 month; thaw in fridge.

Storage & Make-Ahead

Refrigerate: Store in airtight container for up to 5 days.
Freeze: Freeze uncut cheesecake for up to 1 month; thaw overnight in refrigerator.
Serve cold: Best served chilled to maintain creamy texture.

Healthier Options

Use low-fat cream cheese or Greek yogurt for lighter filling.
Reduce sugar or use natural sweeteners.
For gluten-free crust, swap graham crackers for almond flour or gluten-free biscuits.