Holiday Cranberry Cheesecake No Bake Recipes

EASY NO-BAKE CRANBERRY CHEESECAKE RECIPE

Steps:

• Combine the sugar and cornstarch in a small saucepan. Mix well. Add ½ cup plus two tablespoons of cold water and the cranberries and place the pan over medium heat. Stir to combine.
• Bring the cranberry mixture to a boil and reduce the heat to low. Simmer for 10 minutes, remove the pan from the heat, and set aside to cool.
• Combine the graham cracker crumbs, sugar, salt, and butter in a large bowl. Mix to combine.
• Press the graham cracker mixture into the bottom and up the sides of a nine-inch springform pan. Place the pan in the refrigerator to chill while you make the cheesecake filling.
• Add the cream cheese to a large bowl and beat with an electric mixer for a few minutes or until it is smooth, light, and fluffy. Add the sweetened condensed milk, vanilla extract, and lemon juice and beat until the mixture is smooth with no lumps.
• To assemble, pour the cream cheese mixture into the pie crust. Smooth out with an offset spatula. Top with the cranberry mixture and spread the topping out evenly.
• Cover and refrigerate the cheesecake for at least four hours to give the filling time to firm up. Before serving, unhinge the clasp on the springform pan and carefully lift off the sides.

HOLIDAY CRANBERRY CHEESECAKE (NO BAKE)

Steps:

• To make crust, mix crumbs and margarine together thoroughly and press into an 8 or 9 inch pie pan. Set aside.
• To make filling, put cranberries, water and sugar into a saucepan, heat to boiling, then cook at a boil for 10 minutes, stirring occasionally.
• Remove from heat and add gelatin mixture, stirring until dissolved.
• Add cream cheese, ricotta and vanilla, mixing well until blended. Some of the cranberries will break up.
• Pour filling into crust and refrigerate until firm, approximately 3-4 hours.
• Garnish, if you wish, with cranberries.