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Chilled Cranberry Cheesecake

Total Time

Prep: 30 min. + chilling


12 servings

Whenever I'm invited to an outing involving food, so is my cheesecake. Light in texture, it has deliciously rich flavor. With its cranberry-pink color, it looks too pretty to cut...but don't let that stop you.


  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 2 tablespoons sugar
  • 2 teaspoons grated orange zest, divided
  • 1/3 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup orange juice
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1-1/2 cups heavy whipping cream


  1. In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange zest; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely.
  2. In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly.
  3. Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange zest until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
  4. In a bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts

1 piece: 324 calories, 24g fat (14g saturated fat), 75mg cholesterol, 191mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 3g protein.

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