Sweetened Condensed Milk Cranberry Cheesecake
I’ve always liked having a cheesecake on the holiday table, but during busy baking weeks, I don’t always want something that ties up the oven for hours. This Sweetened Condensed Milk Cranberry Cheesecake solves that problem. It’s a creamy no-bake cheesecake with swirls of bright cranberry sauce that sets beautifully in the refrigerator.
I tested this recipe a couple of times recently while planning holiday desserts, and both cheesecakes disappeared quickly. If you like festive flavors, it fits nicely alongside desserts like my Pecan Pie Cheesecake, or other holiday favorites such as No-Bake White Chocolate Cheesecake or Pumpkin ChocoFlan.
What I like most about this recipe is how low-stress it is. Once the crust and filling are assembled, the refrigerator does all the work.
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Why You’ll Love This Cheesecake
If you’re looking for a simple holiday dessert that still feels special, this one delivers.
- No baking required for the cheesecake filling
- Bright cranberry flavor balances the creamy filling
- Can be made several days ahead
- Smooth, sliceable texture thanks to gelatin
- A festive dessert that looks beautiful on a holiday table
Key Ingredients & Why I Use Them
Cream cheese: I always start with fully softened cream cheese. It whips smoother and prevents small lumps in the filling.
Sweetened condensed milk: This is the backbone of the no-bake filling. It adds sweetness while keeping the cheesecake silky and stable.
Unflavored gelatin: Since the cheesecake isn’t baked, gelatin helps it set firmly enough to slice cleanly.
Lemon juice: I never skip this. It adds brightness and helps balance the richness of the condensed milk and cream cheese.
Cranberries: Fresh cranberries cook down into a tart cranberry sauce that cuts through the sweetness of the filling. The swirl also makes each slice look beautiful.
Graham crackers: A classic graham cracker crust works perfectly here. It gives structure and that familiar cheesecake flavor.
How to Make This Cheesecake
The full recipe card is below, but here’s exactly how I make it, step-by-step, so you don’t get lost!
Step 1: Make the cranberry sauce
Start with the cranberry sauce since it needs time to chill. I have a full recipe dedicated to this sauce if you want to check it out here!
First, cook fresh cranberries with sugar, orange juice, and orange zest until the berries burst and the mixture thickens. This takes about 15–20 minutes. Sometimes I add a cinnamon stick or a small sprig of rosemary while the cranberries cook. It gives the sauce a subtle holiday flavor.
For this version, I mash up the cranberries so that I can strain them and get a lot of smooth sauce. Once it looks cooked down, strain it to remove any skins/pulp. Then transfer it to a bowl, and cover it in plastic wrap so it doesn’t form a skin. Place in the refrigerator for about 1 hour to cool completely.
You can also always use store-bought, but making it at home is very easy; it takes about 20 minutes.
Step 2: Make the crust
I also have a whole recipe post dedicated to graham cracker crust, but here it is for you, so it’s all in one spot!
For the crust, I crush graham crackers in a food processor and mix with melted butter. Press the mixture firmly into the bottom of a springform pan.
You can leave the crust unbaked, but I like to bake it for 8 minutes at 350°F. I’ve found that this helps it hold together better when slicing the cheesecake later. Let the crust cool before adding the filling.
The photo below is from a different recipe, hence the tart pan, but it should look something like this!
Step 3: Hydrate the gelatin
In a small bowl, I sprinkle the gelatin over cold water and let it sit for 5 minutes to bloom.Then I add hot water and stir until the gelatin completely dissolves.
If it starts to firm up while I’m mixing the filling, I simply warm it in the microwave for about 5 seconds to liquify again.
Step 4: Make the cheesecake filling
Remember, this is a no-bake version, so no oven is needed!
In a mixing bowl, I first beat the softened cream cheese for a few minutes until smooth and fluffy. Then I add sweetened condensed milk, lemon juice, and the dissolved gelatin. In a mixing bowl, I beat the softened cream cheese for a few minutes until smooth and fluffy.
Step 5: Assemble
First, pour half of the cheesecake filling over the crust. Then, spoon about ⅓ cup cranberry sauce over the filling and swirl it gently with a knife.
Add the remaining cheesecake batter, then spoon another ½ cup cranberry sauce over the top and swirl again. Tap the pan lightly on the counter to smooth the surface and release air bubbles.
Step 6: Refrigerate & Decorate
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until fully set. Then decorate as you wish! Here I piped stabilized whipped cream frosting and topped them with sugared cranberries and rosemary sprigs. The sugared cranberries are so great for so many other desserts or festive cocktails as well!
Expert Tips
There are a few small details that make this cheesecake come out perfectly.
- Make sure the cream cheese is fully softened: Cold cream cheese is the main reason people end up with lumps in the filling.
- Don’t skip the lemon juice: It brightens the flavor and helps balance the sweetness of the condensed milk.
- Strain the cranberry sauce: I always do this so the swirl looks smooth and clean when slicing.
- Bake the crust if you want neater slices: It’s optional, but I’ve found it keeps the crust from crumbling.
- 📌 Most important tip: Let the cheesecake chill long enough. Six hours is the minimum, but overnight gives the cleanest slices.
Storage & Make Ahead
I usually make this cheesecake one or two days ahead, especially around the holidays. If you do that, store the cheesecake covered in the refrigerator for up to 4 days. Because it contains gelatin, it holds its structure well and slices beautifully even after a few days.
You can also freeze the cheesecake for up to 2 months. I slice it first, wrap the pieces well, and thaw them overnight in the refrigerator.
FAQ
Yes, and I recommend it. I often make it 1–2 days before serving, which actually improves the texture.
This usually means the gelatin didn’t fully dissolve or the cheesecake didn’t chill long enough. Make sure the gelatin is completely liquid before adding it to the filling.
Yes. Slice it first, wrap the pieces well, and freeze for up to 2 months.
You can. The crust will just be a bit more crumbly when serving
More holiday cheesecake recipes!
If you’re in the mood for more festive cheesecake-style desserts, there are plenty of other options to explore. Click here for my full list of cheesecakes! I also love making Eggnog Pie, No-bake Strawberry Cheesecake, and No-bake Biscoff Cheesecake when I want something creamy and easy. For chocolate lovers, a Chocolate Cheesecake is always a hit, while Baklava Cheesecake brings a unique twist with warm honey and nut flavors. And if you enjoy silky custard-style desserts, you might also like No-bake Flan or Chocolate Flan.
Let me know how it goes!
This is one of those desserts that feels festive but doesn’t require a lot of work in the kitchen. I love how the creamy filling and tart cranberry swirl balance each other, and the fact that it can be made ahead makes it perfect for busy holiday weeks.
If you try this recipe, make sure to leave a comment below and tag me on Instagram so I can see your cheesecake!
Watch Video
Sweetened Condensed Milk Cranberry Cheesecake
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.
Has anyone actually made this dessert? I bought all ingredients and made my cranberry sauce but I see it is No-bake, just refrigerated! Does it taste like cheesecake?
Do you think I could use this recipe for a mason jar dessert?
certainly! That’s a wonderful idea!
Hi! I’m dying to try this. I loved your pecan pie cheesecake bars and was wondering if you’d know how to make this in a 9×13 pan? Or if that’s possible? I don’t have a springform pan, thanks
Hi! I’m so glad you loved the pecan pie cheesecake bars! 😊 Yes, you can definitely make this cranberry cheesecake in a 9×13 pan instead of a springform pan. Here’s how:
Crust: I would make 1.5x the amount of crust, but make it as directed, and press it into the bottom of the 9×13 pan. I recommend baking it for 10–12 minutes at 325°F to help it hold together better when slicing.
Cheesecake Layer: Spread the cheesecake batter evenly over the crust in the 9×13 pan. Since the pan is larger and the cheesecake layer will be thinner, it might set a bit faster, but the flavors and texture will still be just as delicious!
Chilling Time: Allow at least 4–5 hours in the fridge to make sure it’s fully set, or ideally, overnight.
Let me know how it turns out!
Can I substitute orange juice for lemon juice?
sure can!!!
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.
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.
Would this freeze well?
Yes, it should freeze well! To freeze, ensure it’s fully set in the fridge first, then wrap it tightly in plastic wrap and a layer of foil to prevent freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight for the best texture. Just keep in mind that freezing might slightly change the texture of the crust or cream layer, but it should still taste amazing! 😊
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.
Could strawberries be substituted for cranberries? Same ratios?
absolutely and yes
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?
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.
Que receita deliciosa!! Adoro suas dicas e suas postagens. Parabéns, Camila!!
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!
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.
Thank you! I need tips like this! Love your recipes!
Sabor e visual fantásticos!!!!!!