Description

This no-bake cranberry cheesecake is a rich, creamy dessert perfect for the holidays. Featuring a buttery graham cracker crust and a smooth whipped cream cheese filling swirled with jellied cranberry sauce, this cheesecake balances sweet and tart flavors beautifully. Topped with whipped cream, fresh cranberries, and rosemary, it offers a festive and elegant presentation that’s easy to make ahead.

Ingredients

Crust

1 ½ cups graham cracker crumbs
⅓ cup butter, melted

Filling

4 (8 ounce) blocks cream cheese, softened to room temperature
½ cup white sugar
2 cups heavy whipping cream
⅔ cup jellied cranberry sauce

Garnish

Whipped cream
Fresh cranberries
Rosemary sprigs

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Instructions

Prepare crust: In a bowl, mix the graham cracker crumbs and melted butter until evenly coated and the mixture resembles wet sand. Press firmly into the bottom of an 8-inch springform pan and refrigerate while preparing the filling.
Whip cream: In a large chilled bowl, beat the heavy whipping cream until stiff peaks form, creating a light and fluffy texture. Set aside.
Make cream cheese mixture: In another bowl, beat the softened cream cheese with sugar until smooth, creamy, and lump-free.
Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
Assemble cheesecake: Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
Prepare cranberry swirl: Warm the cranberry sauce in a microwave-safe bowl in 30-second intervals, whisking until smooth and spreadable.
Create marbled effect: Drop spoonfuls of cranberry sauce over the cheesecake and use a knife to gently swirl it through the filling for a marbled look.
Chill: Refrigerate the cheesecake for at least 4 hours until set and sliceable.
Garnish and serve: Just before serving, top with whipped cream, fresh cranberries, and rosemary sprigs to add a festive touch.

Notes

Ensure cream cheese is fully softened to room temperature for a smooth filling.
Use a chilled bowl for whipping cream to achieve better volume.
For quicker setting, you may chill the cheesecake in the freezer but remove shortly before serving to avoid it being too firm.
Swirling the cranberry sauce gently will help create an attractive marble effect without overmixing.
Store any leftovers covered in the refrigerator for up to 3 days.