Cranberry Cheesecake With Cranberry Sauce
This is the best cranberry cheesecake with cranberry sauce recipe to impress at your Thanksgiving or Christmas dinner. This festive dessert features a buttery crust, creamy filling, and a tangy cranberry topping, making it perfect for your holiday feast, and it is gluten-free.
Cranberry Cheesecake With Cranberry Sauce
As a nutrition consultant and chef, I love delicious desserts that are festive and low in sugar (because we know all about the dangers of sugar, right!). I’m not the sugar girl. Coming from Europe, our desserts aren’t as sweet as those in the US, but they are oh so delicious! We enjoy rich, beautiful desserts, especially during the holiday season. I love creating desserts that feel indulgent but still use wholesome ingredients. And this cranberry cheesecake is exactly that: the perfect balance of creamy, tangy, and sweet, with a luscious texture and a pop of seasonal flair.
Every year, I like to introduce one new dessert to my Christmas and Thanksgiving dinners. The first time I made this cranberry cheesecake, it was gone before I even had a chance to sit down! Everyone loved how the buttery crust paired so beautifully with the creamy filling and the tangy orange cranberry sauce on top, accompanied by rich whipped cream. Let me tell you, it disappeared faster than Santa’s cookies! It’s become one of my favorite Christmas desserts, and honestly, one of the best cranberry cheesecakes I’ve ever made.
Why You’ll Love This Recipe
- Easy to make.
- Looks elegant on the table, but you don’t need fancy equipment or hours in the kitchen.
- The creamy filling boasts a luscious, melt-in-your-mouth texture, while the cranberry topping adds a festive twist with just the right amount of brightness.
- It’s the ultimate easy dessert to make ahead of your holiday feast, perfect for Thanksgiving, Christmas, or any special occasion.
Ingredients for Cranberry Cheesecake With Cranberry Sauce
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Did you know?
What makes this flavor combo so special is the balance of creamy richness and bright tang. Mascarpone and ricotta bring a soft, buttery sweetness, while lemon and cranberry cut through with fresh, tart notes. It’s that perfect holiday harmony, cozy, creamy, and full of sparkle.
How to Make Cranberry Cheesecake With Cranberry Sauce
- Make the crust: Crush the gluten-free honey crackers and mix with melted butter and egg. Press into a springform pan and bake for 20 minutes.
- Prepare the filling: Transfer all the ingredients into to the blender and blend it until smooth.
- Bake: Preheat the oven to 350°F. Put a baking sheet with water underneath your cheesecake. Pour the filling over the crust and bake gently until set, with a slight jiggle in the center, for 60 minutes. Cool it in teh oven for 2 hours.
- Refrigerating: Transfer the cheese to teh fridge and leave it overnight.
- Top: Once cooled, spread the tangy cranberry sauce over the top.
- Serve: Decorate with whipped cream and sugar, and garnish with sugared cranberries.
Ingredient Substitutions
- Gluten-Free: Use almond or oat flour for the crust instead of traditional graham crackers.
- Dairy-Free: Substitute cream cheese with a dairy-free alternative made from cashews or coconut.
- Sugar: If you dont like allulose, use maple syrup or honey.
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Chef Angie’s Tips
- Don’t overbake; cheesecake should jiggle slightly in the center when done.
- Chill overnight for the best texture.
- Decorate with a few sugared cranberries on top for a sparkling festive finish!
- For an extra holiday twist, swirl a bit of the cranberry sauce into the batter before baking.
Ways to Serve
- A cup of spiced tea, pear mulled wine or mulled wine at a cozy Christmas gathering.
- A drizzle of cranberry and pomegranate coulis, or decorate with whipped coconut cream.
- With a pumpkin spiced latte, hazelnut latte, or healthy London fog latte
- A side of roasted pears or baked apples for even more festive flavor.
It’s the perfect dessert for any holiday meal, from Thanksgiving dinner to Christmas dessert tables.
Storage
- Refrigerator: Store in a covered airtight container for up to 4 days.
- Freezer: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.
Equipment
- Springform pan
- Blender
- Medium saucepan (for the cranberry topping)
- Rubber spatula and mixing bowls
- Cookie sheet
FAQ
Can I make this ahead?
Yes! This is one of the best make-ahead holiday desserts. Chill overnight for the creamiest results.
Can I use canned cranberry sauce?
You can, but homemade cranberry sauce with orange zest adds a fresh, tangy, seasonal flair.
Can I turn this into mini cheesecakes?
Absolutely! Press the crust into a round mini cheesecake form and bake it.
Now it’s your turn! Make this cranberry cheesecake for your next holiday dinner or festive gathering and wow your family with this creamy, tangy masterpiece. Don’t forget to share this recipe, pin it for later, and tag me when you bake it, I love seeing your holiday creations!
This holiday season, let your dessert table sparkle with something truly special, a cranberry cheesecake that’s as nourishing as it is delicious.
Cranberry Cheesecake With Cranberry Sauce
Equipment
Ingredients
Crust
- 8.5 oz Honey crackers gluten-free or graham crakers
- 4 oz Butter unsalted
Filling
- 16 oz Cream cheese
- 8 oz Mascarpone
- 15 oz Ricotta
- 3/4 cup Greek yogurt
- 4 tbsp Lemon juice
- 2 tbsp Vanilla extract
- 6 Eggs
- 1/2 cup Allulose or maple syrup
- pinch Salt
- 2 cups Cranberry sauce
- Whipping cream for decoration
Nutrition
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