EASY NO-BAKE CRANBERRY CHEESECAKE RECIPE
Easy No-Bake Cranberry Cheesecake is delicious and loaded with fresh cranberries and luscious cream cheese. With its festive appearance, It's a perfect make-ahead holiday dessert!
Provided by Sharon Rigsby
Categories Dessert
Time 4h25m
Number Of Ingredients 11
Steps:
- Combine the sugar and cornstarch in a small saucepan. Mix well. Add ½ cup plus two tablespoons of cold water and the cranberries and place the pan over medium heat. Stir to combine.
- Bring the cranberry mixture to a boil and reduce the heat to low. Simmer for 10 minutes, remove the pan from the heat, and set aside to cool.
- Combine the graham cracker crumbs, sugar, salt, and butter in a large bowl. Mix to combine.
- Press the graham cracker mixture into the bottom and up the sides of a nine-inch springform pan. Place the pan in the refrigerator to chill while you make the cheesecake filling.
- Add the cream cheese to a large bowl and beat with an electric mixer for a few minutes or until it is smooth, light, and fluffy. Add the sweetened condensed milk, vanilla extract, and lemon juice and beat until the mixture is smooth with no lumps.
- To assemble, pour the cream cheese mixture into the pie crust. Smooth out with an offset spatula. Top with the cranberry mixture and spread the topping out evenly.
- Cover and refrigerate the cheesecake for at least four hours to give the filling time to firm up. Before serving, unhinge the clasp on the springform pan and carefully lift off the sides.
Nutrition Facts : Calories 370 kcal, Carbohydrate 51 g, Protein 8 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 76 mg, Sodium 213 mg, Fiber 1 g, Sugar 42 g, UnsaturatedFat 6 g, ServingSize 1 serving
NO-BAKE CRANBERRY CRUMBLE CHEESECAKE
Whip up a fantastic cranberry crumble for dessert tonight with help from My Food and Family. Try your hand at the simple but delicious No-Bake Cranberry Crumble Cheesecake for a dessert everyone will love.
Provided by My Food and Family
Categories Festive 2019
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine flour and brown sugar in medium microwaveable bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Microwave on HIGH 3 min., stirring after each minute. Microwave additional 1 to 2 min. or until crumb mixture is crisp and golden brown, stirring every 30 sec. Add nuts; mix well. Spread onto large plate; cool.
- Meanwhile, microwave cranberries, granulated sugar and water in large microwaveable bowl 3 min.; stir. Microwave additional 2 min. or until sugar is completely dissolved, stirring after each minute. Continue to microwave 3 min. or until thickened; stir. Spoon into serving bowl. Cool slightly.
- Spoon cheesecake filling into crust.
- Serve topped with warm cranberry sauce and crumb mixture.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CRANBERRY DESSERT (NO BAKE)
This is a great recipe for the fall when the cranberries are plentiful. Easy and light ~ no bake ! Hope you enjoy! *Taken from: The Best Basic & Easy Recipes of New England.
Provided by Carol Junkins
Categories Fruit Desserts
Time 10m
Number Of Ingredients 9
Steps:
- 1. Mix berries, banana and sugar. Set aside. Place 1/2 of the crushed wafers in bottom of 8 inch square pan. Cream butter and confectioners sugar, add eggs and beat well. Spread over crumbs. Top with layer of fruit mixture. Sprinkle with nuts. Spread cool whip over top. Cover with remaining crushed wafers. Chill with remaining crushed wafers. Chill at least 4 hours or overnight. Serves 6
CREAMY LAYERED CRANBERRY DESSERT (NO-BAKE)
This is a great dessert to serve to guests for the holiday season and you can make this well in advance which is a big plus! Plan ahead this needs to chill for a minimum of 4 hours before serving. If desired sprinkle the top with sugared cranberries if desired for a nice presentation! Prep time includes the 1-1/2 hours and the 4 hour chilling times. I used Ocean Spray whole cranberry sauce for this, I'm not certain how it would work using homemade cranberry sauce. If you want a more intense fruit flavor use a large package of raspberry Jell-o and a small package of cranberry Jell-o, increase the cold water by only a couple of tablespoons.
Provided by Kittencalrecipezazz
Categories Dessert
Time 7h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 13 x 9-inch glass baking pan.
- For the crust; in a bowl combine the graham cracker crumbs with the sugar and 1/2 cup plus 2 tablespoons melted butter; mix to combine then press lightly into the baking pan; set aside.
- In a heat-proof bowl combine 1-1/2 cups boiling water with the cranberry and raspberry Jell-o powder and 1/3 cup sugar; mix with a spoon until no granules remain.
- Stir in the cranberry sauce until totally combined (I used my hands for this, it is much easier than using a spoon!).
- Stir in 1 cup cold water until completely combined.
- Chill the mixture for about 1-1/2 to 2 hours (stirring with a spoon a few time during chilling) or until a thick jelly-like consistency, not completely set but still able to spread on top of the cream cheese mixture (chilling time will depend on how cold your fridge is).
- While the gelatin mixture is chilling; in a bowl beat the softened cream cheese with powdered sugar until smooth.
- Add in the two 8-ounce containers of thawed Cool Whip and beat at low speed until combined.
- Stir in two 8-ounce container/tub thawed Cool Whip until combined; spread over the crust in the baking dish; chill until ready to top with the gelatin mixture.
- Spoon the semi-firm cranberry gelatin/orange mixture over the cream cheese layer.
- Chill for minimum of 4 hours (or longer) or until firm.
- Top with whipped cream or Cool Whip topping.
Nutrition Facts : Calories 666.5, Fat 36.7, SaturatedFat 25, Cholesterol 67.9, Sodium 389.3, Carbohydrate 82.1, Fiber 0.9, Sugar 72.1, Protein 5.8
CRANBERRY CRUMB BARS
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
- In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
- In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
- Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g
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