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This No-Bake Cranberry Cheesecake is for serious cranberry lovers! Sweet, light and fluffy, it's made with whole berry cranberry sauce for a tasty, tart and tangy cheesecake topped with beautiful sugared cranberries!
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5 from 1 vote

No-Bake Cranberry Cheesecake

This No-Bake Cranberry Cheesecake is bright, light, fluffy and so delicious with whole berry cranberry sauce and a buttery graham cracker crust! The sugared cranberry garnish is optional but really sends this cheesecake over the top!
Prep Time8 hrs
Total Time8 hrs
Course: Pie
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel


  • 1 cup graham cracker crumbs
  • 3 Tablespoons brown sugar
  • 4 Tablespoons butter melted
  • 1 envelope unflavored gelatin
  • 1/4 cup orange juice
  • Two (8-ounce) packages cream cheese at room temperature
  • One (7-ounce jar) marshmallow fluff/creme
  • One (14-ounce can) whole berry cranberry sauce
  • 1ΒΌ cups heavy whipping cream
  • 3/4 cup simple syrup
  • 2 cups fresh cranberries
  • 1 cup granulated sugar


  • Lightly grease a 9" springform pan with cooking spray. Set aside.
  • In a small bowl, whisk together the graham cracker crumbs, brown sugar and melted butter until moistened. Press the graham cracker crust mixture evenly into the bottom of the pan. Freeze for 30 minutes.
  • Meanwhile, in a small saucepan, add the orange juice and sprinkle the gelatin evenly over the juice. Let stand for 1 minute, then turn the heat to low and cook and stir until gelatin is dissolved. Cool for 10 minutes.
  • In the bowl of a stand mixer, cream together the cream cheese and marshmallow fluff until light and fluffy, about 2 minutes. Add in the whole berry cranberry sauce and the orange juice mixture and mix well. Set aside.
  • In another bowl, whip the heavy whipping cream on high speed until stiff peaks form, about 5-7 minutes. Fold the whipped cream into the cranberry cheesecake mixture thoroughly until no streaks of whipped cream remain, taking care to scrape the bottom and sides of the bowl.
  • Pour the cheesecake filling into the crust and smooth out the top. Cover and refrigerate for at least 6 hours, preferably overnight.
  • About an hour before serving, make the sugared cranberries, if using. Line a rimmed baking sheet with foil and place a cooling rack on top of the baking sheet. Meanwhile, in a small bowl, combine the simple syrup and cranberries, tossing to coat. Pour the whole mixture over the cooling rack, allowing the simple syrup to drain and the cranberries to set on the rack to dry off for one hour. After one hour, add the granulated sugar to a bowl and add in the cranberries. Toss to coat in the sugar mixture.
  • Garnish the top of the cheesecake with the sugared cranberries. Note that the sugared cranberries may begin to "weep" and the sugar may start to "melt" off of the cranberries after awhile. You can simply re-roll them in granulated sugar.