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No-Bake Cranberry Cheesecake with Gingersnap Crust Awaits!

No-Bake Cranberry Cheesecake with Gingersnap Crust!
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A delicious and easy-to-make no-bake cranberry cheesecake with a crunchy gingersnap crust, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs
  • ½ cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 ½ cups cranberry sauce

Instructions

  1. In a bowl, combine gingersnap cookie crumbs and melted butter until well mixed.
  2. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  3. In a separate bowl, beat the cream cheese until smooth.
  4. Add powdered sugar and vanilla extract to the cream cheese and mix until combined.
  5. In another bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  7. Spread the cream cheese mixture over the gingersnap crust evenly.
  8. Top with cranberry sauce, spreading it evenly over the cheesecake layer.
  9. Refrigerate for at least 4 hours or until set.
  10. Slice and serve chilled.

Notes

  • For a sweeter cheesecake, adjust the amount of powdered sugar to taste.
  • Feel free to use homemade cranberry sauce for a fresher flavor.
  • This cheesecake can be made a day in advance for convenience.

Nutrition

Find it online: https://recipesdays.com/no-bake-cranberry-cheesecake-gingersnap-crust-recipe/