This gorgeous Cranberry No-Bake Cheesecake is the perfect holiday dessert! It’s so festive and beautiful, it uses leftover cranberry sauce, and it doesn’t even require baking. What’s not to love?

If there’s one thing the internet loves, it’s my cranberry sauce. Now with over 10M views, this viral sauce is beloved for a reason: it’s perfect! I use it in tons of recipes because it makes quite a lot and you only need a little bit for turkey sandwiches.

I have no clue why I’ve never thought to use leftover cranberry sauce on cheesecake. The tartness of the sauce perfectly complements the sweetness of this no-bake cheesecake. This might be my new favorite cranberry recipe!

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

You can absolutely make this dessert the day before serving, even piping the whipping cream, but wait and spoon the cranberry sauce over the cheesecake just before serving for the prettiest dessert.

Cranberry No-Bake Cheesecake

Crust:
1 1/2 sleeves Graham Crackers (1 1/2 cup yield from 12 Graham Crackers)
6 Tbsp unsalted butter, melted
Dash cinnamon

Filling:
1 cup heavy whipping cream
2 8-oz blocks cream cheese (full-fat), softened
1/4 cup sour cream
1 cup powdered sugar, divided
1 Tbsp vanilla extract
1/8 tsp salt
1/2 cup homemade cranberry sauce

Whipped cream:
1/4 cup heavy whipping cream
1 Tbsp powdered sugar
Splash vanilla extract

1. Grease a 9-inch springform pan with Crisco. Set aside.
2. Pulverize Graham Crackers with a pinch of cinnamon (my secret ingredient!) until fine. Mix with melted butter until mixture is the texture of wet sand. Use a spatula to press the mixture firmly on the bottom and up the sides of prepared spring form pan. Freeze for ten minutes while making the filling.
3. Beat heavy whipping cream with a handheld mixer until stiff peaks form. Beat in 1/4 cup powdered sugar.
4. In a separate bowl, beat softened cream cheese until smooth. Beat in sour cream, remaining 3/4 cup powdered sugar, and vanilla extract.
5. Gently fold in whipped cream until uniform in color.
6. Spread mixture on top of prepared crust. Cover and refrigerate for at least four hours or overnight before slicing. Whip 1/4 cup heavy whipping cream with 1 Tbsp powdered sugar and a splash of vanilla in a metal bowl with a metal whisk until stiff peaks form. Pipe onto cheesecake with a pastry bag fitted with a decorative tip. Just before serving, spoon leftover cranberry sauce into the center of the cheesecake.

The Rose Table’s Cranberry Sauce

1 12-oz bag fresh cranberries
2/3 cup each freshly squeezed orange juice and water
2 tsp grated orange zest
1 Tbsp lemon zest
1 cup sugar
1 Tbsp vanilla

1. In a medium saucepan, bring cranberries, 2/3 cup orange juice, and 2/3 cup water to a boil and cook for three minutes.
2. Add orange zest, lemon zest, and sugar; return to a boil. Cook two minutes or until most of the cranberries have cooked down.
3. Remove from heat. Stir in vanilla.
4. Pour into a container and cover surface directly with plastic wrap. Refrigerate until cold.