I've been holding onto this recipe for months. I initially made it as part of a recipe contest... but later realized I was in a pregnancy fog and there wasn't a dessert category. So here ya go, my holiday no bake cheesecake that never got posted.
This no bake cheesecake is a take on my favorite Christmas cake recipe combining orange and cranberry flavors. This give a nice tangy taste to offset all that heavy holiday food.
It's also light enough that it would accompany any summer meal well.
No Bake Cranberry Orange Cheesecake
Ingredients:
1 cup of finely ground gingersnap cookies
3 tbsp sugar
5 tbsp unsalted butter
2 8 oz packages of cream cheese
1 14 oz can sweetened condensed milk
Zest of 2 large oranges
1/2 cup cold heavy cream
1/2 tsp vanilla extract
Directions:
Stir together gingersnap crumbs and sugar. Melt the butter and stir until it looks like wet sand and holds together. Press into the bottom of a 9 inch spring form pan.
In the bowl of an electric mixer beat cream cheese and condensed milk on medium high speed until fluffy. Stir in orange zest and vanilla.
In a separate bowl beat the heavy cream to stiff peeks. Gently fold into the cream cheese mixture.
Pour 1/3 of the cheesecake mixture into the spring form pan, spreading evenly with a spatula. Top with 1/2 cup of the cranberry sauce, spread thin. Layer another 1/3 of the cheesecake mixture on top, spreading evenly and topping with remaining cranberry sauce. Top with the last 1/3 of the cheesecake mixture. Chill overnight and serve.
