No Bake Cranberry Cheesecake

We’re all familiar with cranberry sauce during our Thanksgiving dinner, but what about on your dessert? If you’re already planning to make cranberry sauce, you may want to buy extra for this recipe from! With its graham cracker crust, lemon zest and whole berry cranberry sauce, you’ll be glad you saved room for dessert!


1/2 c. whole-berry cranberry sauce or preserves

1 tsp. powdered gelatin

3/4 c. heavy cream, cold

12 oz. cream cheese, softened

4 oz. fresh goat cheese, softened

1/3 c. sugar

2 tsp. vanilla extract

1/2 tsp. grated lemon zest

1/8 tsp. salt

1 ready-to-eat graham cracker crust


In blender or food processor, puree cranberry sauce until almost smooth; set aside. Place 2 tablespoons cold water in small microwave-safe bowl; sprinkle gelatin overwater. Let stand 5 minutes.

With mixer on high, beat cream until stiff peaks form. In separate bowl, beat cream cheese, goat cheese, sugar, vanilla, lemon zest, and salt until smooth. Microwave gelatin 15 to 20 seconds or just until runny. Gradually beat into cheese mixture; gently fold in whipped cream.

Spread half of cranberry sauce on bottom of crust. Spread cheese mixture on top in even layer. Dollop remaining cranberry sauce all over top. Drag tip of paring knife through cranberry sauce to create swirl pattern. Refrigerate, uncovered, at least 3 hours or up to overnight.