Holiday Cranberry Orange Cheesecake Without an Oven
A creamy, citrus-kissed Christmas cheesecake that’s festive, oven-free, and make-ahead friendly.
Equipment
- 1 9-inch Springform Pan (For assembling and removing the cheesecake easily)
- 2 Mixing bowls (One large for the cheesecake filling, one for whipping cream)
- 1 Hand Mixer or Stand Mixer (To beat the cream cheese mixture and whip the cream)
- 1 Small saucepan (For cooking the cranberry swirl)
- 1 Measuring cups & spoons (For precise ingredient measurements)
- 1 Rubber Spatula (For folding the whipped cream into the cheesecake filling)
- 1 Toothpick or Skewer (For swirling the cranberry mixture into the cheesecake filling)
- 1 Plastic Wrap or Aluminum Foil (For covering the cheesecake during refrigeration)
- 1 Whisk (Optional, but useful for mixing the crust ingredients)
- 1 Grater (For zesting the orange)
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (or gingersnap crumbs for spice)
- 6 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
For the filling
- 16 oz cream cheese, softened
- 1/2 cup mascarpone or sour cream
- 3/4 cup powdered sugar
- 1 tbsp orange zest
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 ¼ cups heavy whipping cream, cold
For the cranberry swirl
- 1 ½ cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 1/4 cup water
- 1/2 tsp orange zest
For garnish (optional)
- Whipped cream, sugared cranberries, orange curls, or fresh mint.
Instructions
- Make the crustCombine graham cracker crumbs, brown sugar, melted butter, and cinnamon. Stir until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
- Cook the cranberry swirlIn a small saucepan, add cranberries, sugar, orange juice, water, and zest. Simmer for about 10 minutes, stirring often, until the cranberries burst and the sauce thickens slightly. Cool completely before using.
- Prepare the cheesecake fillingIn a large mixing bowl, beat cream cheese, mascarpone, powdered sugar, orange zest, juice, and vanilla until smooth and fluffy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches to keep it airy.
- AssembleSpread half of the filling over the chilled crust. Spoon half the cranberry mixture over top and swirl gently with a toothpick. Add the rest of the filling and swirl again with the remaining cranberry mixture.
- Chill and serveCover the pan and refrigerate for at least 6 hours, preferably overnight. Before serving, decorate with whipped cream, sugared cranberries, and mint leaves.
Video
Notes
Calories Breakdown (Approximate per Serving, based on 9 servings):
For the crust:
- Graham cracker crumbs (1 ½ cups): ~600 kcal
- Unsalted butter (6 tbsp): ~600 kcal
- Brown sugar (2 tbsp): ~100 kcal
-
Cinnamon (¼ tsp): ~2 kcal
Total for crust: ~1,302 kcal
For the filling:
- Cream cheese (16 oz): ~1,440 kcal
- Mascarpone (½ cup): ~400 kcal
- Powdered sugar (¾ cup): ~300 kcal
- Orange zest (1 tbsp): ~5 kcal
- Fresh orange juice (2 tbsp): ~10 kcal
- Vanilla extract (1 tsp): ~12 kcal
-
Heavy whipping cream (1 ¼ cups): ~800 kcal
Total for filling: ~2,967 kcal
For the cranberry swirl:
- Fresh cranberries (1 ½ cups): ~70 kcal
- Sugar (½ cup): ~400 kcal
- Orange juice (¼ cup): ~15 kcal
- Water (¼ cup): ~0 kcal
-
Orange zest (½ tsp): ~2 kcal
Total for cranberry swirl: ~487 kcal
Total Calories for the Entire Cheesecake:
- Total Calories: ~4,756 kcal (for the entire cheesecake)