No Bake Cranberry Cheesecake

Cranberry sauce and cheesecake go together perfectly in this no bake cranberry cheesecake. If you are looking for a dessert that is quick and easy but delicious enough for a party this cheesecake will not disappoint. Come into my kitchen with me and let’s make this delicious no bake cheesecake.

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What You Need:

Cranberry sauce: You can make homemade cranberry sauce or you can use store bought.

Cranberries are a seasonal item. They usually start showing up in stores around Thanksgiving. After the Thanksgiving holiday cranberries are significantly marked down so stock up on them while supplies last.

Honey: I buy this honey in bulk because it has the best flavor and is the lowest price I can find on raw honey.

Cream Cheese: 4 packages of cream cheese, room temperature. Set out the cream cheese thirty minutes before making the cheesecake.

Maple Syrup: Make sure you use real maple syrup not the fake pancake syrup. We buy our maple syrup from a farm in Vermont, but you can find it in your local grocery store.

Oat Flour: I grind oats to make oat flour. I buy the oats in bulk for the best price. If you have celiacs disease, make sure your oats are certified gluten free. You can also find oat flour online or at your local grocery store.

Almond flour: The only almond flour I use is Blue Diamond Almond Flour. It is blanched and finely sifted so your baked goods will not turn out gritty. Excellent quality flour!

Make the Cranberry Sauce

Place 1 bag (12 ounces) of cranberries into a saucepan with 1/4 cup water. Cook the cranberries until they pop and begin to break down.

Now using a pastry knife or stick blender crush the cranberries to get the desired sauce consistency. We like to leave ours chunky, but it is up to you and what your preference is.

Next add the honey and stir to combine and then set aside the sauce to completely cool.

cranberry cheesecake bars

Let’s Make the Crust

First, line a 9×13 pan or two 9-inch pie pans with parchment paper. Set aside.

Next, pour the oat flour, almond flour, and salt into a bowl. Stir them until combined.

After that melt two tablespoons of butter and pour it into the bowl of flour. Now add the honey and stir the ingredients until they are well combined.

Finally press the crust into the bottom of the prepared 9×13 pan. The crust will be slightly sticky so use an extra piece of parchment paper to press the crust into the dish and set it aside to use in a moment.

Make the Filling

First place 4 blocks (16 ounces) of softened cream cheese into a large mixing bowl. Use a hand mixer to beat the cream cheese until smooth and slightly fluffy.

Meanwhile in a separate mixing bowl pour in the heavy cream and whip the cream until stiff peaks are formed.

Afterward scoop the whipped cream into the bowl of whipped cream cheese. Add 5 tablespoons of maple syrup and 1 tsp. of vanilla. Use the hand mixer to mix everything together.

Finally, scrape the cheesecake filling onto the crust. Spread the mixture out until even and smooth.

Add the Topping

When the cranberry sauce is completely cool spread it on top of the cheesecake and then place the cheesecake into the fridge and chill for four hours or overnight.

This recipe makes enough cheesecake for a 9×13 pan or two 9-inch pies. The recipe can easily be divided into half to make one 9-inch pie, or a 8×8 pan.

How to Store

Store the leftovers in the refrigerator for up to 3-4 days covered or in an airtight container.

While I have never tried this personally, you may freeze the cheesecake for up to three months. Make sure to wrap it thoroughly in plastic wrap and tin foil.

I hope you enjoy this cheesecake as much as our family! if you make it, please tell me about it in the comments.

cranberry cheesecake

No Bake Cranberry Cheesecake

www.mynaturallysweetenedlife.com
Naturally sweetened and gluten free! Perfect dessert for the holidays or any time.
Prep Time 30 mins
Chill Time 4 hrs
Total Time 4 hrs 30 mins
Servings 12

Ingredients
  

Cream Cheese Filling

  • 4 blocks cream cheese (16ounces each)
  • 2 cups heavy cream
  • 5 tbsp maple syrup
  • 2 tsp vanilla extract

Cranberry Topping

  • 12 ounces cranberries
  • 5 tbsp honey

Crust

  • 1 cup oat flour (88 grams)
  • 1 cup almond flour (96 grams)
  • 1/4 cup honey
  • 1/4 tsp sea salt
  • 1/4 cup butter, melted

Instructions
 

Cream Cheese Filling

  • Set out the cream cheese packages 30 minutes before making the filling.
  • Place the cream cheeses into a large mixing bowl.
  • Use a hand mixer to whip the cream cheese until smooth and creamy.
  • In a separate mixing bowl pour in the heavy cream. Use a hand mixer to whip the cream until stiff peaks are formed.
  • Scrape the whipped cream into the cream cheese. Mix to combine.
  • Add the maple syrup and vanilla extract. Stir until combined.

Topping:

  • Place the cranberries into a saucepan on medium high heat. Add 1/4 cup of water to prevent scorching.
  • Cook the cranberries until they pop and release their juices.
  • Smash the cranberries to the desired consistency.
  • Add the honey and stir to combine. Set aside to cool completley.

Crust

  • Line a 9×13 dish or 2, 9-inch pie pans with parchment paper. Set aside.
  • Place the oat flour, almond flour, and salt in a mixing bowl. Stir to combine.
  • Add the softened butter, and honey. Stir to combine.
  • Using a separate piece of parchment paper, press the crust mixture into the dish.

Assemble

  • Scrape the cheesecake filling onto the prepared crust. Use an offset spatula to smooth the mixture across the entire pan.
  • Next, spread the cranberry sauce onto the cheesecake filling.
  • Cover and place in the refrigerator. Allow the cheesecake to chill for 4 hours or overnight.

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