As the first hints of winter air dance around, I often find myself think about the delightful gatherings ahead, where delicious food takes center stage. This No-Bake Sweetened Condensed Milk Cranberry Cheesecake effortlessly captures that festive spirit, combining a creamy texture with vibrant tangy cranberry sauce for a show-stopping dessert your guests will rave about. Not only does it reserve oven space for all your other holiday favorites, but it allows you to whip up an elegant treat in no time, perfect for Thanksgiving or Christmas celebrations. Intrigued by how this indulgent cheesecake can transform your gatherings? Let’s dive into the recipe!
What Makes This Cheesecake So Special?
Effortless to make: This No-Bake Sweetened Condensed Milk Cranberry Cheesecake requires minimal prep, allowing you to enjoy more time with loved ones.
Vibrant flavors: The tart cranberry sauce, complemented by smooth and creamy cheese, creates a harmony that dazzles the palate.
Oven-free baking genius: Free up your oven for other holiday dishes while still impressing guests with a stunning dessert!
Versatile options: Feel free to swap out cranberries for strawberries or blueberries for a delicious twist, ensuring everyone gets a slice they love.
Impressive appearance: The striking layers of white and red make it a beautiful centerpiece for any holiday table, just like my Oreo Cheesecake Cookie or Velvet Strawberry Cheesecake recipes!
Make-ahead friendly: Prepare this cheesecake in advance and store it in the fridge, making it an ideal addition to your festive menu.
Sweetened Condensed Milk Cranberry Cheesecake Ingredients
For the Cranberry Sauce
- Fresh or Frozen Cranberries – Use fresh for a vibrant flavor or frozen for convenience.
- Granulated Sugar – This sweetens the sauce; feel free to adjust to taste.
- Orange Juice – Adds brightness and acidity to balance the tartness of the cranberries.
- Orange Zest – A touch of zest elevates the citrus flavor.
- Optional Rosemary or Cinnamon – These can enhance the sauce with warm, fragrant notes.
For the Crust
- Graham Cracker Crumbs – Provides a crunchy base; digestives are a great substitute for a twist.
- Granulated Sugar – Sweetens the crust and brings it all together.
- Melted Butter – Binds the crumbs for a sturdy crust; coconut oil makes for a dairy-free option.
For the Cheesecake Filling
- Unflavored Gelatin – This helps set the cheesecake without baking; use agar-agar for a vegan alternative.
- Softened Cream Cheese – The base of your creamy filling; vegan cream cheese works too!
- Eagle Brand® Sweetened Condensed Milk – Adds delicious sweetness and creaminess; pivotal for this recipe as a star ingredient.
- Lemon Juice – Provides acidity to balance the sweet flavors and brighten the cheesecake.
For the Whipped Topping
- Whipping Cream – Perfect for making a light and airy topping; coconut cream can replace it for non-dairy needs.
- Powdered Sugar – Sweetens and stabilizes the whipped topping to keep it fluffy.
Feel ready to craft a stunning Sweetened Condensed Milk Cranberry Cheesecake? Each ingredient plays a role in creating a festive treat that will be the talk of your holiday gathering!
Step‑by‑Step Instructions for Sweetened Condensed Milk Cranberry Cheesecake
Step 1: Prepare the Cranberry Sauce
In a medium saucepan over medium heat, combine fresh or frozen cranberries, granulated sugar, orange juice, and orange zest. Cook this mixture for about 15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Once done, strain the mixture to remove skins, then transfer the sauce to a bowl and chill in the refrigerator for at least 1 hour.
Step 2: Make the Crust
In a mixing bowl, blend together graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to create an even layer. For a firmer crust, bake it in a preheated oven at 325°F for 15 minutes. Alternatively, chill the unbaked crust in the freezer for 20 minutes to set, then allow it to cool completely.
Step 3: Prepare the Cheesecake Filling
In a small bowl, sprinkle unflavored gelatin over a couple of tablespoons of cold water and let it sit for about 5 minutes to bloom. Meanwhile, in a large mixing bowl, use an electric mixer to beat the softened cream cheese until fluffy. Gradually mix in the sweetened condensed milk, followed by the bloomed gelatin and lemon juice, until the mixture is smooth and creamy.
Step 4: Assemble the Cheesecake
Carefully pour half of the cheesecake filling into the cooled crust in the springform pan. Take 1/3 cup of the chilled cranberry sauce and gently swirl it into the filling using a knife or spatula. Add the remaining cheesecake mixture on top, then dollop the remaining 1/2 cup of cranberry sauce and swirl again to create a marbled effect.
Step 5: Chill the Cheesecake
Cover the springform pan with plastic wrap and refrigerate the assembled Sweetened Condensed Milk Cranberry Cheesecake for a minimum of 6 hours, or overnight if possible, to allow it to set firmly and develop flavors.
Step 6: Prepare the Whipped Topping
Once the cheesecake is set, in a mixing bowl, whip the cream with powdered sugar until stiff peaks form. Use an electric mixer on medium speed, scraping down the sides occasionally. The whipped cream should be fluffy and hold its shape for beautiful decoration atop the cheesecake.
Step 7: Decorate and Serve
Once ready to serve, pipe the whipped topping over the cheesecake as desired. For an elegant touch, garnish with sugared cranberries or a drizzle of additional cranberry sauce. Slice carefully and savor the delightful balance of creamy cheesecake and tart cranberry in each bite!
Sweetened Condensed Milk Cranberry Cheesecake Variations
Embrace your creativity and transform this cheesecake into your own delightful masterpiece!
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Berry Blast: Swap cranberries for strawberries or blueberries to brighten the flavor and add a fruity twist.
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Nutty Crust: For a gluten-free option, use a nut-based crust like almond flour or crushed pecans, adding depth and crunch.
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Cinnamon Spice: Add a pinch of cinnamon to the cranberry sauce for a warm flavor that dances on the palate during chilly nights.
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Vegan Option: Substitute cream cheese with vegan cream cheese and use coconut cream for the topping to create a dairy-free wonder.
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Decadent Swirls: Try layering with flavored gelatin, like raspberry or orange, for a colorful and exciting taste alteration.
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Honey Sweetener: Replace granulated sugar with honey in the cranberry sauce for a natural sweetening that enhances the sauce’s flavors.
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Chocolate Drizzle: For a unique touch, drizzle melted chocolate over the cheesecake before adding whipped cream for a rich finish.
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Zesty Kick: Incorporate lime juice or zest in place of lemon for a refreshing citrus note that wonderfully complements the cheesecake’s sweetness.
Feel free to experiment with these variations and discover the endless possibilities! From a refreshing twist to a richer experience, each option will change the way you enjoy this already exquisite dessert, perfect for your next holiday gathering. If you’re looking for more cheesecake inspiration, don’t forget to check out my Oreo Cheesecake Cookie and Velvet Strawberry Cheesecake recipes.
How to Store and Freeze Sweetened Condensed Milk Cranberry Cheesecake
Fridge: Store your cheesecake in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 3-4 days. This keeps it fresh and flavorful.
Freezer: For longer storage, you can freeze the cheesecake! Wrap it well in plastic wrap and aluminum foil, and it will last for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: There’s no need to reheat this no-bake cheesecake. Simply allow it to thaw completely in the fridge if frozen before serving, maintaining its delicious creamy texture.
Make-Ahead: This Sweetened Condensed Milk Cranberry Cheesecake can be made a few days in advance, making it a great choice for holiday meal prep or gatherings.
Expert Tips for Sweetened Condensed Milk Cranberry Cheesecake
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Gelatin Precision: Ensure the gelatin is fully dissolved in hot water; undissolved gelatin can lead to uneven textures in your cheesecake.
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Crust Firmness: Bake the crust for a firmer texture or chill it in the freezer; a well-set crust makes slicing easier without crumbling.
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Whip to Stiff Peaks: When whipping the cream, beat until stiff peaks form to maintain structure when decorating your Sweetened Condensed Milk Cranberry Cheesecake.
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Cooling Time Matters: Allow the cheesecake to chill for at least 6 hours; overnight chilling enhances the flavors and ensures a perfect set.
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Creative Swirls: Don’t hesitate to experiment with the cranberry sauce swirls; try layering in different patterns for an impressive visual effect.
What to Serve with Sweetened Condensed Milk Cranberry Cheesecake
Elevate your holiday meal with delightful companions that beautifully complement this luscious no-bake cheesecake.
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Creamy Mashed Potatoes: Their buttery richness balances the tangy cheesecake, providing a comforting contrast on your plate. Perfect for soaking up the flavors of savory dishes.
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Oven-Roasted Brussels Sprouts: Crispy on the outside and tender within, these veggies add a wonderful crunch and earthy flavor. Tossed with a touch of balsamic glaze, they harmonize wonderfully with festive flavors.
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Caramelized Carrots: Sweet and caramelized, these vibrant carrots make a delightful counterpart, enhancing the overall meal experience with their gentle sweetness.
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Harvest Salad: A fresh mix of greens, dried cranberries, nuts, and feta creates a bright, textural balance. The dressing’s zestiness cuts through the richness of the cheesecake for a refreshing finish.
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Sparkling White Wine: This bubbly delight adds a celebratory flair and its crisp acidity complements the cheesecake’s sweetness, making for an elegant pairing.
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Pumpkin Spice Latte: For a cozy twist, serve this autumn favorite alongside your cheesecake. Its spiced flavor profile beautifully resonates with the holiday spirit.
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Homemade Gingerbread Cookies: Their warm, spicy flavors and soft texture create a delightful hand-held treat that echoes the seasonal spirit.
These pairings not only enhance the Sweetened Condensed Milk Cranberry Cheesecake but also create a memory-filled meal for your cherished holiday gatherings.
Make Ahead Options
These Sweetened Condensed Milk Cranberry Cheesecakes are perfect for busy home cooks looking to streamline their holiday prep! You can prepare the cranberry sauce and crust up to 3 days in advance, storing the cranberry sauce in an airtight container in the refrigerator. Just make sure to cover the crust well to maintain its texture—if baking, let it cool completely. When you’re ready to assemble, mix the cheesecake filling and pour it over the chilled crust. Allow the cheesecake to set in the fridge for at least 6 hours or overnight for the best flavor and texture. With this prep, you’ll enjoy a delicious dessert without the last-minute rush, keeping your holiday a breeze!
Sweetened Condensed Milk Cranberry Cheesecake Recipe FAQs
What type of cranberries should I use for the cranberry sauce?
You can use either fresh or frozen cranberries for this recipe. Fresh cranberries will give a vibrant and tart flavor, while frozen cranberries are convenient and just as tasty. If using frozen, be sure to thaw them before cooking.
How should I store the cheesecake after making it?
Store your Sweetened Condensed Milk Cranberry Cheesecake in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 3-4 days. This will help keep it fresh and maintain its delicious flavors.
Can I freeze the cheesecake? If so, how?
Absolutely! To freeze your cheesecake, wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge before serving for the best texture.
What can I do if my gelatin doesn’t dissolve completely?
If your gelatin doesn’t dissolve fully, it can lead to lumps in your cheesecake. To fix this, sprinkle the gelatin over cold water and let it bloom for about 5 minutes before dissolving it in hot water. Make sure to stir until completely uniform and smooth before adding it to your cream cheese mixture.
Can I make this cheesecake dairy-free?
Yes, you can! Substitute the softened cream cheese with a dairy-free cream cheese option, use coconut cream for the whipped topping, and make sure to select a dairy-free sweetened condensed milk alternative if available. This way, you can enjoy the Sweetened Condensed Milk Cranberry Cheesecake everyone loves!
Is there a way to enhance the flavor of the cranberry sauce?
Certainly! You can add optional ingredients like a pinch of cinnamon or some fresh rosemary to your cranberry sauce while cooking. These warm, aromatic spices will elevate the flavor profile, giving your sauce an extra touch that pairs beautifully with the cheesecake.
Sweetened Condensed Milk Cranberry Cheesecake Delight
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, combine cranberries, sugar, orange juice, and orange zest. Cook for about 15 minutes until thickened. Strain and chill for at least 1 hour.
- Blend together graham cracker crumbs, sugar, and melted butter. Press into bottom of springform pan. Bake at 325°F for 15 minutes or chill in freezer for 20 minutes.
- Sprinkle gelatin over cold water and let it bloom. Beat cream cheese until fluffy, then mix in sweetened condensed milk, gelatin, and lemon juice until smooth.
- Pour half of cheesecake filling into crust. Swirl in 1/3 cup cranberry sauce. Add remaining filling and dollop with remaining 1/2 cup sauce, swirling to marble.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Whip cream with powdered sugar until stiff peaks form for topping.
- Pipe whipped topping over cheesecake and garnish with sugared cranberries or extra sauce. Slice and serve.
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