Cranberry Cheesecake

This is a light tasting, easy to prepare no bake cheesecake.

  • Prep: 10 min - 15 min
  • Cooking: 10 min
  • Refrigeration: 3 h - 4 h
Yields 12 servings
cranberry cheesecake

Ingredients

  • Crust
  • 1 1/2 cups (375 mL) graham cracker crumbs
  • 2 tbsp (30 mL) sugar
  • 1 tsp (5 mL) grated orange peel
  • 1/3 cup (80 mL) butter melted
  • Filling
  • 1 1/4 oz (7 g) pouch unflavoured gelatin
  • 1/4 cup (60 mL) orange juice
  • 1 can (13 oz/398 mL) whole berry cranberry sauce
  • 8 oz (250 g) Canadian Cream cheese
  • 1 tsp (5 mL) grated orange peel
  • 1 1/2 cups (375 mL) 35 % cream

Preparation

Crust

:Preheat oven to 350° F (180° C). Combine graham crumbs with sugar, orange peel and melted butter. Press into bottom of a 9-inch (23 cm) springform pan. Bake in preheated oven 10 min. Cool completely.

Filling:

Sprinkle gelatin over orange juice in a small saucepan. Let stand 2 min. Heat very gently just until gelatin dissolves.

Meanwhile, stir cranberry sauce until softened. Beat Cream cheese with orange peel. Beat in cranberry sauce. Beat in dissolved gelatin.

Whip cream until light. Fold into cream cheese base. Pour into prepared pan. Refrigerate 3 to 4 hrs to set. Garnish with additional whipped cream or serve as is.

Tips

Nutrition

Nutritional Information

per serving
Energy: 332 Calories
Protein: 4 g
Carbohydrate: 27 g
Fat: 24 g
Fibre: 0.7 g
Sodium: 185 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 4 % / 43 mg
Vitamin A: 24 %
Vitamin B12: 8 %
Vitamin E: 10 %
Riboflavin: 6 %