As the soft glow of twinkling lights fills the kitchen, I find myself reaching for one of my favorite holiday delights: the No-Bake Sweetened Condensed Milk Cranberry Cheesecake. This indulgent dessert marries the tartness of luscious cranberries with the heavenly creaminess of sweetened condensed milk, creating a treat that’s truly irresistible. Perfect for Thanksgiving or Christmas gatherings, this no-bake cheesecake conveniently frees up your oven for other festive dishes while offering a stunning centerpiece for your dessert table. It’s a light, refreshing option that brings a burst of color and flavor to your holiday spread, ensuring everyone goes home with sweet memories. Ready to impress your guests with this delightful creation? Let’s dive in!
Why is this cheesecake a must-try?
Indulgent and Creamy: This Sweetened Condensed Milk Cranberry Cheesecake is rich and velvety, delivering pure bliss in each bite.
Effortlessly Simple: With no baking required, it’s perfect for busy holiday seasons.
Flavor Harmony: The tart cranberries complement the sweetness of the cream cheese, making it a crowd favorite.
Versatile Variations: Swap cranberries for strawberries or add a hint of cinnamon for a personal touch.
Eye-Catching Presentation: Its vibrant layers make it an instant showstopper on your festive table, just like my Cranberry Apple Twice or Caramel Brownie Cheesecake.
Stress-Free Prep: Make it ahead of time, leaving you free to enjoy the celebrations!
Sweetened Condensed Milk Cranberry Cheesecake Ingredients
For the Cranberry Sauce
• Cranberries – Fresh or frozen, they provide tartness and flavor for the sauce. Substitution: Can use strawberries for a different flavor.
• Granulated Sugar – Sweetens the cranberry sauce and crust. Note: Reduce for less sweetness in cranberries if desired.
• Orange Juice – Adds acidity and brightness to the cranberry sauce. Substitution: Lemon juice can be used, but will alter flavor.
• Orange Zest – Enhances the flavor of the sauce. Note: Zest from organic oranges can add a more intense flavor.
For the Crust
• Graham Cracker Crumbs – Form the crust, providing a sweet and crunchy base. Note: Digestive biscuits can be used as a substitute.
• Butter – Binds the crust and adds flavor. Substitution: Coconut oil for a dairy-free version.
For the Cheesecake Filling
• Unflavored Gelatin – Helps set the cheesecake without baking. Note: Vegan options substitute with agar-agar.
• Cream Cheese – Creates a creamy texture. Substitution: Use a dairy-free cream cheese for a vegan option.
• Eagle Brand® Sweetened Condensed Milk – Provides sweetness and creaminess. Substitution: Homemade version or coconut milk could work but may alter texture.
• Lemon Juice – Adds brightness to the cheesecake filling. Note: Can swap to lime juice for a different citrus flavor.
For the Topping
• Whipping Cream – To make whipped cream for topping, adds lightness. Substitution: Dairy-free whipping cream can be used for a vegan version.
• Powdered Sugar – Sweetens the whipped cream. Note: Can be omitted if less sweetness is preferred.
Step‑by‑Step Instructions for Sweetened Condensed Milk Cranberry Cheesecake
Step 1: Make Cranberry Sauce
In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat for about 15 minutes until the cranberries break down and thicken into a sauce. Keep an eye on the mixture, stirring occasionally to prevent sticking. Once done, strain the sauce to remove the skins and cool it in the refrigerator for at least 1 hour.
Step 2: Prepare Crust
While the cranberry sauce cools, preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until well mixed. Press this crumb mixture firmly into the bottom of a springform pan, creating an even layer. If preferred, chill the crust in the freezer for 15 minutes for a firmer base, or bake for 15 minutes until slightly golden, then let cool completely.
Step 3: Prepare Cheesecake Filling
Next, hydrate unflavored gelatin by dissolving it in cold water for about 5 minutes. Afterward, warm it in the microwave or over simmering water until completely dissolved. In a large mixing bowl, beat the cream cheese until creamy and smooth. Gradually mix in the sweetened condensed milk, lemon juice, and dissolved gelatin until everything is well combined, ensuring there are no lumps in your cheesecake filling.
Step 4: Assemble Cheesecake
Pour half of the cheesecake filling over the cooled crust, using a spatula to spread it evenly. Layer the cranberry sauce over this filling, followed by the remaining cheesecake filling. For a beautiful presentation, add more cranberry sauce on top and swirl it gently with a knife to create a marbled effect. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, allowing it to set.
Step 5: Prepare Whipped Cream
Just before serving, whip the cream with powdered sugar in a large bowl until stiff peaks form, which typically takes about 2-3 minutes with a hand mixer. Make sure to stop whipping once peaks form to avoid over-beating. This fluffy whipped cream will add a light texture to the Sweetened Condensed Milk Cranberry Cheesecake, making it even more delightful.
Step 6: Garnish and Serve
To finish, remove the cheesecake from the refrigerator and carefully release it from the springform pan. Spread the whipped cream over the top and garnish with sugared cranberries or fresh mint leaves for an elegant touch. Slice and serve chilled, enjoying the creamy cheesecake layers paired with the tart cranberry sauce for a festive delight that’s sure to impress!
Make Ahead Options
These No-Bake Sweetened Condensed Milk Cranberry Cheesecake are a lifesaver for busy holiday preparations! You can make the cranberry sauce and graham cracker crust up to 24 hours in advance, allowing the flavors to meld beautifully. Simply cook the cranberries, strain, and refrigerate the sauce, while the crust can be pressed into the pan and stored in the fridge. When you’re ready to assemble, combine the filling ingredients and pour over the prepared crust. Finish by layering with cranberry sauce and chilling for at least 6 hours. This prep ahead strategy not only saves time but ensures your cheesecake is just as delicious as freshly made!
What to Serve with Sweetened Condensed Milk Cranberry Cheesecake
As the enchanting flavors of this creamy no-bake cheesecake dance on your palate, you might wonder what delightful dishes can accompany it for a truly festive feast.
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Classic Roast Turkey: Juicy and savory, turkey stands out beautifully next to the refreshing sweetness of cheesecake, creating a perfect flavor balance.
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Honey-Glazed Carrots: Their natural sweetness adds a lovely contrast to the tart cranberries, tying together your holiday table with a vibrant touch.
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Creamy Mashed Potatoes: The velvety texture of mashed potatoes complements the cheesecake’s richness, making each bite melt in your mouth.
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Crispy Brussels Sprouts: Roasting Brussels sprouts with a hint of balsamic creates a delightful crunch that offsets the cheesecake’s creaminess, enhancing the meal’s variety.
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Sparkling Apple Cider: This fizzy drink adds a festive flair while its fruity notes play harmoniously with the cheesecake’s tart cranberries.
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Gingerbread Cookies: For a festive dessert pairing, gingerbread’s warm, spicy flavors alongside the cranberry cheesecake create a delightful holiday treat combo.
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Pumpkin Spice Latte: This cozy beverage, with its warm spices, beautifully accompanies the cheesecake, enhancing its flavors while perfecting the holiday vibe.
Elevate your holiday gatherings by savouring these pairings alongside your Sweetened Condensed Milk Cranberry Cheesecake for a memorable feast!
Sweetened Condensed Milk Cranberry Cheesecake Variations
Feel free to explore these delightful twists to make your cheesecake uniquely yours and surprise your loved ones!
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Berry Bliss: Swap cranberries for raspberries or blueberries for a sweet-tart flavor explosion. Each bite will offer a different fruity experience, creating a vibrant dessert for any gathering.
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Spicy Twist: Adding a sprinkle of cinnamon or nutmeg to the filling introduces warm, cozy notes that perfectly complement the cheesecake’s creamy texture. It’s like wrapping your taste buds in a warm hug!
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Minty Fresh: Incorporate fresh mint into the cranberry sauce for a refreshing zing. This bright addition will make each slice even more inviting, perfect for those seeking something a bit more special.
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Chocolate Indulgence: Drizzle some melted dark chocolate over the top before serving, adding a rich, gourmet touch. This combination of flavors will elevate your dessert to a whole new level, akin to my other indulgent treats like Caramel Brownie Cheesecake.
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Dairy-Free Delight: For a vegan option, use coconut cream instead of whipping cream and dairy-free cream cheese. With these swaps, you can enjoy the same delightful taste without any dairy!
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Citrus Zing: Instead of lemon juice, opt for lime juice for a zesty contrast. This refreshing twist will brighten up the flavors, giving it a festive and lively character.
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Nutty Crunch: Mixing chopped nuts into the crust adds a delightful crunch. Pecans or walnuts can provide a lovely textural contrast, making each bite more enjoyable.
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Flavorful Swirls: Mix in a layer of caramel or chocolate sauce between the cheesecake and cranberry layers for a visually stunning and flavor-packed dessert. It’s not just about how it tastes but also how it looks on your holiday table!
These variations invite creativity, allowing you to design your perfect cheesecake experience! Enjoy experimenting and recoiling from the delectable results.
Expert Tips for Perfect Cheesecake
Cool Cranberry Sauce: Ensure the cranberry sauce is fully cooled before adding, preventing it from melting the cheesecake filling.
Perfect Gelatin: Make sure the gelatin is thoroughly dissolved to achieve a firm texture in your Sweetened Condensed Milk Cranberry Cheesecake.
Room Temperature Cream Cheese: Bring your cream cheese to room temperature for easier mixing, eliminating lumps and ensuring a creamy filling.
Layering Technique: Alternate layering and swirling cranberry sauce with the cheesecake filling for a stunning visual effect, elevating presentation.
Chill Time Matters: Allow the cheesecake to chill for at least 6 hours to properly set, guaranteeing a delightful slice experience.
Storage Tips for Sweetened Condensed Milk Cranberry Cheesecake
Fridge: Keep the cheesecake covered in the refrigerator for up to 3-4 days. This ensures it remains fresh and maintains its delightful creamy texture.
Freezer: If you want to store it longer, freeze the cheesecake (wrapped tightly in plastic wrap and aluminum foil) for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: No need to reheat this no-bake cheesecake; simply enjoy it chilled. Garnish with fresh toppings just before serving for the best presentation!
Airtight Packaging: Always use airtight containers to prevent any odors from the fridge affecting the cheesecake’s flavor.
Sweetened Condensed Milk Cranberry Cheesecake Recipe FAQs
What type of cranberries should I use for this cheesecake?
You can use either fresh or frozen cranberries for this Sweetened Condensed Milk Cranberry Cheesecake. Fresh cranberries are typically tangier, while frozen ones are convenient and just as flavorful. If you’re looking for a different flavor profile, strawberries can also be substituted for cranberries, though the taste will change significantly.
How long can I store this cheesecake in the refrigerator?
This cheesecake can be stored in the refrigerator for up to 3-4 days. Be sure to cover it tightly with plastic wrap or place it in an airtight container to keep it fresh and prevent any lingering odors from affecting its delicious flavor.
Can I freeze the Sweetened Condensed Milk Cranberry Cheesecake? If so, how?
Absolutely! You can freeze this cheesecake for up to 2 months. To freeze, wrap it tightly in plastic wrap, then secure it with aluminum foil to avoid freezer burn. When you’re ready to enjoy it, simply place it in the refrigerator overnight to thaw. This way, you can have it ready and waiting for those unexpected gatherings!
I’m worried my cheesecake is too soft. What can I do?
If your cheesecake turns out too soft, this could be due to improperly dissolved gelatin or not letting it chill long enough. Make sure to dissolve gelatin thoroughly—if you see lumps in the mixture, it’s likely not fully incorporated. If it’s already set but still soft, you can serve it in individual cups instead of slices or try chilling it even longer.
Is this recipe suitable for those with dietary restrictions?
Yes! This recipe is adaptable for various dietary preferences. For a dairy-free version, replace traditional cream cheese with dairy-free alternatives, and use coconut cream in place of sweetened condensed milk. In addition, ensure that your gelatin is unflavored or opt for agar-agar for a vegan alternative. Always check ingredient labels for potential allergens to ensure safe consumption for those with allergies.
How do I make sure the cranberry sauce doesn’t melt the cheesecake filling?
To prevent the cranberry sauce from melting into the cheesecake filling, it’s essential to let the sauce cool completely before layering it onto the cheesecake. After cooking, strain and refrigerate it for at least an hour to ensure it thickens up. Additionally, pour the filling on a fully chilled crust, as temperature differences can lead to melting.
Delightful Sweetened Condensed Milk Cranberry Cheesecake
Ingredients
Equipment
Method
- In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat for about 15 minutes until the cranberries break down and thicken into a sauce. Strain the sauce and cool it in the refrigerator for at least 1 hour.
- While the cranberry sauce cools, preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until well mixed. Press this crumb mixture firmly into the bottom of a springform pan and chill in the freezer for 15 minutes.
- Hydrate unflavored gelatin by dissolving it in cold water for about 5 minutes. Warm it until completely dissolved. In a large mixing bowl, beat the cream cheese until creamy, then mix in the sweetened condensed milk, lemon juice, and dissolved gelatin.
- Pour half of the cheesecake filling over the cooled crust, then layer the cranberry sauce over this filling followed by the remaining cheesecake filling. Swirl more cranberry sauce on top for a marbled effect. Cover with plastic wrap and refrigerate for at least 6 hours.
- Before serving, whip the cream with powdered sugar in a large bowl until stiff peaks form, about 2-3 minutes.
- Remove the cheesecake from the refrigerator, release it from the springform pan, spread the whipped cream on top, and garnish with sugared cranberries or fresh mint leaves. Slice and serve chilled.
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