No-Bake Cranberry Cheesecake

By Muhammad Faizan

No-Bake Cranberry Cheesecake

Description

A creamy, dreamy no-bake cheesecake with a coconut-butter crust and a festive cranberry layer. This dessert is light yet indulgent — perfect for the holidays or any celebration. The tart cranberries balance the rich cheesecake filling, while the coconut crust adds a delightful nutty crunch.

Ingredients

For the Coconut Crust

  • 1 ½ cups unsweetened shredded coconut

  • ½ cup almond flour

  • ¼ cup melted butter (or coconut oil for dairy-free)

  • 2 tbsp powdered sweetener (erythritol or regular sugar)

  • Pinch of salt

For the Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened

  • 1 cup heavy whipping cream

  • ½ cup powdered sweetener

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

For the Cranberry Layer

  • 2 cups fresh or frozen cranberries

  • ½ cup water

  • ½ cup sweetener

  • 1 tsp orange zest (optional)

For Decoration

  • Whipped cream or sugar-free whipped topping

  • Sugared cranberries and mint leaves

Instructions

1. Make the Crust

  1. Combine shredded coconut, almond flour, melted butter, sweetener, and salt.

  2. Press into the bottom of a 9-inch springform pan.

  3. Refrigerate for 15–20 minutes to set.

2. Prepare Cranberry Sauce

  1. In a saucepan, combine cranberries, water, sweetener, and orange zest.

  2. Simmer for 10–12 minutes until berries burst and mixture thickens.

  3. Let it cool completely.

3. Make the Cheesecake Filling

  1. Beat cream cheese until smooth.

  2. Add sweetener, lemon juice, and vanilla extract.

  3. In a separate bowl, whip heavy cream until stiff peaks form.

  4. Fold whipped cream into the cream cheese mixture.

4. Assemble

  1. Spread half of the cheesecake filling over the chilled crust.

  2. Spoon half of the cranberry sauce over the filling and gently swirl.

  3. Add the remaining cheesecake mixture on top and smooth the surface.

  4. Chill for at least 4–6 hours (overnight preferred).

5. Garnish

Top with whipped cream, sugared cranberries, and a few mint or holly leaves before serving.

Servings

  • Makes 10–12 slices

Nutritional Info (per slice, approx.)

  • Calories: 320

  • Fat: 29g

  • Carbs: 9g (net 6g if sugar-free)

  • Protein: 6g

Tips

  • Use full-fat cream cheese for best texture.

  • Chill thoroughly to help it set firmly.

  • To make it dairy-free, replace butter and cream cheese with coconut-based alternatives.

  • You can freeze slices for up to 2 months — thaw overnight in the fridge.

Benefits

  • No-bake: Easy and oven-free.

  • Low-carb / sugar-free option: Great for keto-friendly diets.

  • Festive and elegant: Perfect for holidays or special occasions.

  • Make-ahead: Saves time for event days.

Q & A

Q: Can I use graham crackers instead of coconut crust?
A: Yes! Substitute 1 ½ cups crushed graham crackers with ¼ cup melted butter.

Q: How do I make it sugar-free?
A: Use erythritol, monk fruit, or allulose instead of sugar.

Q: Can I make this ahead of time?
A: Definitely. It’s best made 1–2 days before serving and stored in the fridge.

Q: What’s the best topping besides cranberries?
A: Try raspberries, blueberries, or a sugar-free strawberry compote.

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