Creamy Sweetened Condensed Milk Cranberry Cheesecake Delight Recipe
This Creamy Sweetened Condensed Milk Cranberry Cheesecake Delight is a luscious, no-bake dessert combining tangy cranberry sauce, a buttery graham cracker crust, and a silky smooth cream cheese filling sweetened with condensed milk. Finished with a light whipped cream topping, it’s a perfect festive treat that balances tart and sweet flavors beautifully.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cranberry Sauce
- 2 cups cranberries (fresh or frozen)
- 3/4 cup granulated sugar (adjust based on tartness)
- 1/2 cup orange juice (lemon juice can be a substitute)
- 1 tablespoon orange zest (lemon zest is also an alternative)
For the Crust
- 1 1/2 cups graham cracker crumbs (digestive biscuits also work)
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling
- 1 tablespoon unflavored gelatin (hydrated in water)
- 1/4 cup water (cold and hot water kept separate)
- 16 ounces cream cheese (at room temperature)
- 1 can Eagle Brand® sweetened condensed milk
- 1/4 cup lemon juice (lime juice can be an alternative)
For the Topping
- 1 cup whipping cream (substitute with coconut cream for dairy-free)
- 2 tablespoons powdered sugar (adjust sweetness to preference)
Instructions
- Prepare the Cranberry Sauce: In a saucepan over medium heat, combine cranberries, granulated sugar, orange juice, and orange zest. Cook, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10-12 minutes. Remove from heat and let cool completely.
- Make the Crust: Mix graham cracker crumbs with melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate while preparing the filling.
- Prepare Gelatin: Sprinkle the unflavored gelatin over 1/4 cup cold water and let it bloom for 5 minutes. Then gently warm it until fully dissolved, but do not boil.
- Make the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, beating continuously. Mix in the lemon juice. Slowly pour in the dissolved gelatin while mixing to ensure even distribution.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the chilled crust. Spoon half of the cooled cranberry sauce over the filling, gently swirling it to create a marbled effect. Pour the remaining cheesecake filling on top, followed by the rest of the cranberry sauce, again swirling gently. Refrigerate the cheesecake for at least 4 hours or until fully set.
- Prepare the Whipped Cream Topping: In a chilled bowl, whip the cold whipping cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the set cheesecake just before serving.
- Serve: Remove the cheesecake from the springform pan carefully. Slice with a sharp knife dipped in hot water for clean edges. Serve chilled and enjoy your creamy, tart, and sweet dessert delight.
Notes
- You can substitute lemon juice for orange juice and lemon zest for orange zest if preferred.
- Digestive biscuits can replace graham cracker crumbs for the crust.
- Use coconut cream instead of whipping cream for a dairy-free version of the topping.
- Adjust sugar in the cranberry sauce to your preferred level of tartness.
- Allow sufficient chilling time (at least 4 hours) for the cheesecake to properly set before serving.
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
