Cranberry Cheesecake
Cranberry Cheesecake Recipe has a fresh cranberry swirl and sugared cranberries as garnish! Easy 4-ingredient NO-BAKe cheesecake filling that's perfect for beginners.
Servings: 16
Calories: 302kcal
Ingredients
- 8 oz cranberries
- 1 cup granulated sugar divided
- 1 pint whipping cream
- 24 oz cream cheese room temperature
- 1 3.4 oz pkg cheesecake flavored pudding vanilla will work, too
- crust of choice in 9 inch springform pan*
Instructions
- In a small saucepan, heat the cranberries and granulated sugar until the cranberries soften. Mash the cranberries until a jam forms. Allow the jam to cool completely before moving on to the next step.
- Whip together the cream and sugar until stiff peaks form. Set aside.
- In a separate bowl, mix together the cream cheese and slowly add in the pudding mix (just the powder!) until completely incorporated and smooth.
- Add the whipped cream to the cream cheese mixture and beat until smooth.
- Fill the crust, alternating between the cheesecake filling and cranberry jam until both elements are gone.
- Use a silicone spatula to smooth the top and refrigerate until serving!
- For best results, let it chill in the fridge overnight before slicing! Alternatively, you can freeze for 2-3 hours to quickly set the cheesecake.
Notes
To make crust- combine 2 cups crushed graham crackers (approx 2 sleeves), 6 tbsp melted butter and 1 tbsp sugar. Press firmly into the 9 inch springform pan, covering the bottom and up the sides. Freeze until ready to add the filling.
Nutrition
Calories: 302kcal | Carbohydrates: 17g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 148mg | Potassium: 93mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1014IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg