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  • Madison

No Bake Holiday Cheesecake

This recipe makes the perfect dessert for any occasion, but especially the holidays. I have made it for Christmas two years in a row now, and I think I have almost perfected it.

The recipe is VERY flexible, and the base of the cheesecake can be used in a variety of ways. And the best part? It's no bake!

I use a stand mixer when combining all of these ingredients, but use whatever you have available. I hope you enjoy!

Materials Recommended: Springform Pan



  • 2 Cups Crushed Vanilla Wafers (use a food processor for best results)

  • 1 stick of butter melted

  • 3 tbsp granulated sugar

  • 1 tsp nutmeg

  • 1 tsp ground cinnamon

Cheesecake Filling:

  • 16oz Cream Cheese (Room Temp)

  • 1/2 Cup Sugar

  • 1 tbsp freshly squeezed orange juice (1 orange)

  • 1/2 tbsp Fresh Orange Zest (I usually just eyeball this, but don't add to much to avoid it being too citrusy)

  • 4oz Cool Whip (half of one container)

  • 1 tsp vanilla extract (can be omitted)

Cranberry Topping:

  • 2 Cups Fresh Cranberries

  • 1 Cup Water

  • 2 Cups Granulated Sugar, Divided



  • Add equal parts water and sugar to a pan and bring to a simmer for a few minutes to make your simple syrup.

  • Remove and add to a bowl with your fresh cranberries.

  • Coat all of your cranberries in the simple syrup, cover and let chill overnight.

  • The next day, remove from bowl, and let cranberries dry for a few minutes.

  • Roll cranberries in remaining cup of granulated sugar and add to the top of your cheesecake before serving.


  • Finely crush vanilla wafers and add to mixing bowl.

  • Melt 1 stick of butter and add to vanilla wafer crumbs.

  • Add sugar and mix all together until all crumbs are coated in butter and it creates a thicker crust mixture.

  • Add to pan, forming a smooth crust on bottom and sides. (recommended springform pan).

  • Put in refrigerate to chill while you make the cheesecake filling.


  • Add cream cheese, orange juice, orange zest, vanilla extract and sugar to mixer and combine on medium until all blended nicely. (Room temp cream cheese makes this much easier)

  • After all combined, gently fold/mix in your cool whip. (Half of one container)

  • Add to crust and smooth any lumps out all the way to the edges.

  • Refrigerate for at least 3 hours (I usually do overnight).

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