Cranberry Dessert No Bake Recipes

EASY NO-BAKE CRANBERRY CHEESECAKE RECIPE

Steps:

• Combine the sugar and cornstarch in a small saucepan. Mix well. Add ½ cup plus two tablespoons of cold water and the cranberries and place the pan over medium heat. Stir to combine.
• Bring the cranberry mixture to a boil and reduce the heat to low. Simmer for 10 minutes, remove the pan from the heat, and set aside to cool.
• Combine the graham cracker crumbs, sugar, salt, and butter in a large bowl. Mix to combine.
• Press the graham cracker mixture into the bottom and up the sides of a nine-inch springform pan. Place the pan in the refrigerator to chill while you make the cheesecake filling.
• Add the cream cheese to a large bowl and beat with an electric mixer for a few minutes or until it is smooth, light, and fluffy. Add the sweetened condensed milk, vanilla extract, and lemon juice and beat until the mixture is smooth with no lumps.
• To assemble, pour the cream cheese mixture into the pie crust. Smooth out with an offset spatula. Top with the cranberry mixture and spread the topping out evenly.
• Cover and refrigerate the cheesecake for at least four hours to give the filling time to firm up. Before serving, unhinge the clasp on the springform pan and carefully lift off the sides.

CRANBERRY DESSERT (NO BAKE)

Steps:

• 1. Mix berries, banana and sugar. Set aside. Place 1/2 of the crushed wafers in bottom of 8 inch square pan. Cream butter and confectioners sugar, add eggs and beat well. Spread over crumbs. Top with layer of fruit mixture. Sprinkle with nuts. Spread cool whip over top. Cover with remaining crushed wafers. Chill with remaining crushed wafers. Chill at least 4 hours or overnight. Serves 6

CREAMY LAYERED CRANBERRY DESSERT (NO-BAKE)

Steps:

• Butter a 13 x 9-inch glass baking pan.
• For the crust; in a bowl combine the graham cracker crumbs with the sugar and 1/2 cup plus 2 tablespoons melted butter; mix to combine then press lightly into the baking pan; set aside.
• In a heat-proof bowl combine 1-1/2 cups boiling water with the cranberry and raspberry Jell-o powder and 1/3 cup sugar; mix with a spoon until no granules remain.
• Stir in the cranberry sauce until totally combined (I used my hands for this, it is much easier than using a spoon!).
• Stir in 1 cup cold water until completely combined.
• Chill the mixture for about 1-1/2 to 2 hours (stirring with a spoon a few time during chilling) or until a thick jelly-like consistency, not completely set but still able to spread on top of the cream cheese mixture (chilling time will depend on how cold your fridge is).
• While the gelatin mixture is chilling; in a bowl beat the softened cream cheese with powdered sugar until smooth.
• Add in the two 8-ounce containers of thawed Cool Whip and beat at low speed until combined.
• Stir in two 8-ounce container/tub thawed Cool Whip until combined; spread over the crust in the baking dish; chill until ready to top with the gelatin mixture.
• Spoon the semi-firm cranberry gelatin/orange mixture over the cream cheese layer.
• Chill for minimum of 4 hours (or longer) or until firm.
• Top with whipped cream or Cool Whip topping.

20 EASY CRANBERRY DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cranberry dessert in 30 minutes or less!

CRANBERRY CRUMBLE BARS RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
• Using a hand mixer, beat the butter and brown sugar together until light and fluffy.
• Add the egg yolks and vanilla extract, beating to combine.
• In a separate bowl, mix the flour and salt together.
• Add the flour mixture to the wet ingredients until combined. The dough will be slightly crumbly.
• Divide the dough into thirds.
• Spread ⅔ of the dough in the bottom of the prepared 9x13-inch pan. Press until the dough lays flat and even along the sides. Bake for 25 minutes.
• While the dough bakes, fold the chocolate chips and nuts into the remaining ⅓ of the dough.
• Take the pan out of the oven and evenly spread a whole bag of cranberries over the dough, to the edges.
• Quickly and evenly, put approximately 1-inch pieces of the remaining dough mixture on top of the baked dough and cranberries.
• Put the pan back in the oven and bake for another 20 minutes.
• Cover the pan loosely with aluminum foil and continue baking for another approximately 10 minutes, until it's cooked through. The top should be golden brown and the cranberries should be bubbly.
• Let the bars cool for a few minutes before cutting. The bars can be served warm or cold.

NO-BAKE CHRISTMAS CRANBERRY CHEESECAKE

Steps:

• Combine cranberries, sugar, orange zest and orange juice in a small saucepan. Simmer over medium heat, stirring occasionally, until the berries soften and start to burst, and the mixture thickens (approximately 15 minutes.) Set aside to cool.
• Pulse graham crackers in the bowl of a food processor to crush into crumbs, or place in a plastic bag and crush with a rolling pin into crumbs.
• Pour the crumbs into a bowl and mix with the sugar and melted butter. Stir to combine, then press the crumbs evenly into the bottom of springform pan. (Use a small glass or bowl to press the crumbs down firmly.)
• At this point, you can bake the graham cracker crust at 325 degrees F for 15 minutes, for a firmer cheesecake bottom crust. OR you can freeze the crust - keeping this entirely no-bake - while you prepare the rest of the cheesecake. (We baked ours for easier slicing, allowing it to cool completely before filling.)
• Place the cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it sit for five minutes to fully soften and start absorbing the water (this is called "blooming" the gelatin). Then add two tablespoons of boiling water to the bowl and stir to fully dissolve any gelatin clumps. (The gelatin should be a clear liquid at this point. You can microwave it for a few seconds to heat more if it is still not liquidy.)
• In a mixing bowl, whip the softened cream cheese with a paddle attachment until light and fluffy - about three minutes. Pour in the can of sweetened condensed milk, lemon juice and the dissolved gelatin to the mixing bowl. Mix again to fully combine, scraping the bowl as you go to make sure the filling is completely smooth with no clumps.
• Pour half of the cream cheese mixture into the springform, over the prepared and cooled graham cracker crust. Use an offset spatula or the back of a flat spoon to evenly spread the cream cheese over the crumbs, all the way to the edges of the pan.
• Spoon a half cup of the cooled cranberry sauce over the top of the cream cheese mixture in dollops all across the top. Then, take a knife and gently swirl the cranberry sauce into the cream cheese. (Don't over swirl - you want distinct cranberry swirls in the cheesecake base.)
• Repeat, pouring and spreading the second half of the cream cheese mixture over the swirled layer, then dollop and swirl another half cup of the cranberry sauce over the top.
• Gently tap the springform pan against the countertop to remove any air pockets.
• Refrigerate for at least six hours or overnight to firm up.
• Run a thin knife around the inside edge of the springform pan, then loosen the outer ring and carefully lift off.
• Cut into slices to serve as is, or with the remaining cranberry sauce spooned over the top. An extra sprinkle of orange zest is a nice touch to add too, if you'd like.