4.4 from 30 votes
No-Bake Cranberry Cheesecakes
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!
Prep Time
20 mins
Total Time
20 mins
Servings:
8
servings
Course:
Cake
Ingredients
For the Crust
- 6 ounces gingersnap cookies crispy
- ½ teaspoon pumpkin pie spice homemade
- 3 tablespoons butter melted, salted, brand Challenge
For the Cheesecake
- 2 8- ounce cream cheese room temperature, Challenge brand packages
- 1 ½ cups confectioners’ sugar sifted
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract pure
For the Topping
- 1 cup cranberry sauce homemade
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.
Cup of Yum
Notes
- Cranberry Cheesecakes can be stored covered and in the refrigerator for up to 2 days.