No-Bake Cranberry Cheesecakes
User Reviews
4.4
30 reviews
Good
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
8 servings
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Course
Cake
No-Bake Cranberry Cheesecakes
Report
No-Bake Cranberry Cheesecakes are perfect for the holiday season. Tart cranberry sauce paired with creamy no-bake cheesecake base makes for a delightful seasonal bite!
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Ingredients
For the Crust
- 6 ounces crispy gingersnap cookies
- ½ teaspoon homemade pumpkin pie spice
- 3 tablespoons salted Challenge Butter melted
For the Cheesecake
- 2 8- ounce packages Challenge Cream Cheese room temperature
- 1 ½ cups confectioners’ sugar sifted
- 2 teaspoons orange zest
- 2 teaspoons pure vanilla extract
For the Topping
- 1 cup homemade cranberry sauce
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Instructions
- 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.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, beat together cream cheese, confectioners’ sugar and orange zest for about 3 minutes. Add in vanilla extract and beat an additional minute. Pipe or spoon cheesecake filling into individual serving dishes, directly onto the prepared crust layers.
- Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with cranberry sauce.
Notes
- Cranberry Cheesecakes can be stored covered and in the refrigerator for up to 2 days.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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