No-Bake Cranberry Cheesecake

Name: No-Bake Cranberry Cheesecake
Prep time: 25 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 1/2 c. whole-berry cranberry sauce or preserves; 1 tsp. powdered gelatin; 3/4 c. heavy cream, cold; 12 oz. cream cheese, softened; 4 oz. fresh goat cheese, softened; 1/3 c. sugar; 2 tsp. vanilla extract; 1/2 tsp. grated lemon zest; 1/8 tsp. salt; 1 ready-to-eat graham cracker crust

By The Good Housekeeping Test KitchenPublished: Nov 2, 2016

Mike Garten

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

35 mins

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A simple yet impressive dessert to throw together for your next holiday bash.

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Ingredients

1/2 cup whole-berry cranberry sauce or preserves
1 tsp. powdered gelatin
3/4 cup heavy cream, cold
12 oz. cream cheese, softened
4 oz. fresh goat cheese, softened
1/3 cup sugar
2 tsp. vanilla extract
1/2 tsp. grated lemon zest
1/8 tsp. salt
1 ready-to-eat graham cracker crust

Directions

1. Step 1In blender or food processor, puree cranberry sauce until almost smooth; set aside. Place 2 tablespoons cold water in small microwave-safe bowl; sprinkle gelatin overwater. Let stand 5 minutes.
2. Step 2With mixer on high, beat cream until stiff peaks form. In separate bowl, beat cream cheese, goat cheese, sugar, vanilla, lemon zest, and salt until smooth. Microwave gelatin 15 to 20 seconds or just until runny. Gradually beat into cheese mixture; gently fold in whipped cream.
3. Step 3Spread half of cranberry sauce on bottom of crust. Spread cheese mixture on top in even layer. Dollop remaining cranberry sauce all over top. Drag tip of paring knife through cranberry sauce to create swirl pattern.Refrigerate, uncovered,at least 3 hours or up to overnight.