Sweetened Condensed Milk Cranberry Cheesecake

Hello friends, today we are making this delicious and beautiful Sweetened Condensed Milk Cranberry Cheesecake! This is a very easy recipe to make and it will be an amazing addition to your holiday table, and the best part is that it doesn’t require any baking, so your oven can be free for all the other dishes you might be baking. Made with the best Eagle Brand® Sweetened Condensed Milk.

This post is sponsored by Eagle Brand® Sweetened Condensed Milk, all opinions are my own.

Cranberry cheesecake slice with whipped cream on top and sugared cranberries and a sprig of rosemary.

Let me just start by saying that I’ve made two of these in the past week, and both got fully devoured! Absolutely delicious!

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I always love having a cheesecake of some sort on my Thanksgiving line up. Last year, it was this Pecan Pie Cheesecake.

This year I decided to go with a no-bake cheesecake. And of course that for no-bake cheesecakes, sweetened condensed milk is a must. I chose the best as always Eagle Brand®.

can of sweetened condensed milk with a cranberry cheesecake in the background.

To make this recipe you will have to start by making the Cranberry Sauce.

You can always use store-bought, but making it at home it’s very easy, it takes about 20 minutes.

Simply cook the fresh cranberries with sugar, orange juice, and orange zest. You can even add a bit of rosemary or a cinnamon stick to the pot while the cranberries cook to infuse them with the flavor.

While the cranberry sauce chills in the fridge for 1 hour, you can make the crust.

I used a simple graham cracker crust. The crust doesn’t necessarily have to be baked, but baking it will help the crust hold together when serving the cheesecake. The unbaked crust will be a bit crumbly.

Cranberry no bake cheesecake.

Now to make the cheesecake batter. Remember this is a no-bake batter, so you won’t need the oven for it. Usually cheesecakes take quite a bit of time to bake, so this is perfect for the holiday time, when we are super busy in the kitchen, and using the oven for multiple things.

And you can make this up to 3 or 4 days ahead of time!

pictures showing how to make cheesecake batter.

To make the Sweetened Condensed Milk Cranberry Cheesecake, start by hydrating and dissolving the unflavored gelatin.

  1. Add the gelatin to cold water, mix and let it sit for 5 minutes.
  2. Pour hot water on top and stir to combine until the gelatin has dissolved.
  3. Beat the softened cream cheese with a mixer for a few minutes until creamy and fluffy.
  4. Add the Eagle Brand® Sweetened Condensed Milk to the bowl.
  5. Also add the lemon juice and the dissolved gelatin.
  6. Mix all the ingredients until smooth. Scrape the bowl while mixing to make sure everything is getting nicely incorporated.
pictures showing how to assemble the cheesecake.
  1. Once the crust has cooled down (in case you’ve baked it) you can begin to assemble the cheesecake.
  2. Add half of the cheesecake batter to the bottom of the pan. And spoon 1/3 cup of the cranberry sauce on top. Use a knife to swirl the sauce around the batter.
  3. Add the other half of the cheesecake to the pan. Then spoon 1/2 cup of cranberry sauce on top, and swirl again with a knife.
  4. Tap the tray against the counter gently to help it smooth out, and to release any air bubbles. Then place the cheesecake in the fridge for at least 6 hours before serving.
Cranberry cheesecake slice with whipped cream on top and sugared cranberries and a sprig of rosemary.

Tips on how to make Sweetened Condensed Milk Cranberry Cheesecake

  1. Make sure the cream cheese is softened, otherwise the batter might be clumply.
  2. Scrape the bowl a few times while making the batter, to make sure the cream cheese is getting whipped properly.
  3. If the gelatin gets hard while you whip the cream cheese, just put it in the microwave for 5 seconds or so until the gelatin dissolves again.
  4. The crust doesn’t have to be baked necessarily, but baking will prevent it from crumbling.
  5. Don’t skip the lemon juice, it helps the batter set, and also adds tanginess to the cheesecake.
  6. Make sure to strain the cranberry sauce to obtain a smooth sauce which will look better once you slice the cheesecake.
Cranberry cheesecake slice with whipped cream on top and sugared cranberries and a sprig of rosemary.

If you like this recipe, check out the following recipes as well:

Cranberry no bake cheesecake.

And here you can find the recipe for the Sugared Cranberries. They are super easy to make and will definitely make your pie so beautiful You can serve the sugared cranberries as garnish for drinks, and to top any other desserts. They will instantly add an elegant shimmer to your bakes.

Cranberry no bake cheesecake.

Thank you for reading today’s post, if you make this recipe make sure to tag me on Instagram and leave a comment below!

Cranberry cheesecake slice with whipped cream on top and sugared cranberries and a sprig of rosemary.
Cranberry cheesecake slice with whipped cream on top and sugared cranberries and a sprig of rosemary.

Sweetened Condensed Milk Cranberry Cheesecake

Camila Hurst
This delicious Cranberry Cheesecake is made with Sweetened Condensed Milk, it’s a very easy recipe to make, and absolutely delicious. This Sweetened Condensed Milk Cranberry Cheesecake makes for an amazing dessert for the holidays, and the best part is that it doesn’t require any baking, so your oven can be free for all the other dishes you might be baking. Made with the best Eagle Brand® Sweetened Condensed Milk.
5 from 5 votes
Prep Time 45 minutes
Cook Time 15 minutes
Chill time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 10 servings
Calories 250 kcal

Ingredients
  

Cranberry Sauce
  • 3 cups fresh or frozen cranberries 300 grams
  • 3/4 cup granulated sugar 150 grams
  • 1/2 cup orange juice from 2 oranges
  • 4 tbsp orange zest from 2 oranges
Crust
  • 1 1/2 cups graham cracker crumbs 170 grams
  • 2 tbsp granulated sugar 25 grams
  • 7 tbsp melted butter 98 grams
Cheesecake
  • 1 packet unflavored gelatin 7 grams
  • 4 tbsp water divided
  • 3 cups softened cream cheese 680 grams, or 3 blocks
  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk 396 grams
  • 1/4 cup lemon juice
Whipped Cream
  • 1/2 cup whipping cream 120 ml
  • 2 tbsp powdered sugar

Instructions
 

Cranberry Sauce
  • Start by making the cranberry sauce to give it a chance to cool down. Place the cranberries, the sugar, the orange juice, and the zest in a small saucepan. Cook the cranberries over medium heat, stirring occasionally for about 15 minutes, until they have fallen apart and you’ve obtained a thick sauce.
  • Strain the sauce using a fine mesh sieve. You can opt to use the sauce with the cranberry skins if you want, but I prefer without the skins.
  • Make sure to press down on the cranberries to strain all the sauce out.
  • Place the sauce in the fridge for 1 hour to cool down.
Crust
  • Pre-heat the oven to 325ºF.
  • Make the crust by mixing the graham cracker (or digestive biscuit) crumbs, the sugar, and the melted butter. Press the crumble down on the bottom of a 9 or 8” springform pan.
  • Bake the crust in the pre-heated oven for 15 minutes. You don’t necessarily have to bake the crust, but baking will help make the crust less crumbly once you serve the cheesecake. If you don’t bake the crust, simply insert the pan in the freezer while you make the cheesecake.
  • If you baked the crust, remove it from the oven and let it cool down.
Cheesecake
  • Place 2 tbsp of cold water in a small bowl. Sprinkle the gelatin on top and mix.
  • Let the gelatin sit for 5 minutes to hydrate.
  • Pour 2 tbsp of hot water on top of the gelatin, and mix to dissolve the gelatin. It should have dissolved completely. Set it aside.
  • Beat the cream cheese with an electric mixer for 3 minutes, until fluffy and creamy.
  • Scrape down the sides of the bowl to ensure all the cream cheese is getting whipped properly.
  • Add the Eagle Brand® Sweetened Condensed Milk, the lemon juice, and the dissolved gelatin to the bowl. If the gelatin has hardened, insert it in the microwave just for 5 seconds to melt it again.
  • Mix all the ingredients together until completely incorporated.
To assemble
  • Pour half of the cheesecake batter on the bottom of the pan with the cooled down crust.
  • Spoon about 1/3 cup of the cranberry sauce over the cheesecake batter. Use a knife to swirl the sauce around.
  • Pour the remaining cheesecake batter on top.
  • Spoon another 1/2 cup of cranberry sauce over the cheesecake and swirl with a knife.
  • Give the pan a gentle tap against the counter to smooth out the batter and to release any air bubbles as well.
  • Place the cheesecake in the fridge for 6 hours.
  • After 6 hours, remove the cheesecake from the fridge, run a knife around the edges of the pan, and open the springform pan.
Whipped Cream
  • Whip the cream with the mixer over medium high speed. Add the powdered sugar and continue to whip for a total of 2 minutes until it achieves stiff peaks.
  • Place the whipped cream in a piping bag fitted with a star tip.
  • Pipe the whipped cream on top of the cheesecake and top with sugared cranberries if desired. I also decorated mine with rosemary sprigs.

Notes

For the sugared cranberries recipe, simply place 1/2 cup of water and 1/2 cup of sugar in a small saucepan, then stir over medium heat until the sugar has melted. Remove from the heat, add 1 cup of fresh cranberries to the syrup, stir to combine and let them sit in the syrup for about 1 minute. Remove the cranberries with a slotted spoon to a baking sheet lined with a cooling rack. Let the cranberries air dry for 2 hours. Then roll them in granulated sugar. They can be kept in the fridge for quite a few days.
You can skip baking the crust, but baking it will make the crust less crumbly when you serve the cheesecake.
Keyword cheesecake, christmas, cranberry, no-bake, sweetened condensed milk, thanksgiving

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14 Comments

  1. Do you think I could substitute the cranberry for strawberry? Beautiful cheesecake and I’m planning on making this for my friend’s birthday. Thank you for the recipe!

    1. you sure can!!! but you may have to add some cornstarch to the strawberry jelly, I’d go with 3 teaspoons of cornstarch dissolved in 5 teaspoons of water, and add it to the final stages of cooking the jelly, make sure to stir the jelly non-stop over medium heat when you add the cornstarch, and cook for a couple of minutes to make the jam thick.

  2. I’ve read over the recipe a couple of times, and I only see where you are using 2/3 of the cranberry sauce. Do you reserve the other 1/3 for serving? Or am I missing something?

    1. No, it’s that the amount of cranberry sauce obtained will be a scant full cup, like almost a cup, so you’ll use 1/3 cup of sauce on the first layer, and remaining sauce, which is 1/2 cup of sauce, goes on top. So, 1/3 cup plus 1/2 cup will be the total sauce the recipe makes, which is just shy of a full cup.

  3. 5 stars
    Being from Martha’s Vineyard Island and Cape Cod, I have a large supply of fresh cranberries fresh from the big! Love the recipe and can’t wait to try it I make cranberry bread for our neighbors at Christmas.

  4. 5 stars
    This recipe looks amazing. I cannot wait to make it for family Thanksgiving this year. One question: I am wondering if I can decorate with the cream cheese whipped cream prior to driving to family dinner OR should I decorate just prior to serving? Thanks.

    1. You can decorate before. I only wouldnt in case youre driving many hours. But like a 30 min drive is fine. But if youre going out of state or something definitely leave the topping for later lol.

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