This cranberry orange no bake creme fraiche cheesecake is the perfect addition to your holiday menu. Full of flavor and best of all, no bake!
I say every year that I’m not going to be “that girl” that complains about the weather. Well, I lied to myself once again. Can we talk about this weather? It sucks and it’s cold.
Every winter I like to play a game in my house where I see how long I can last before I turn my heat on. I know, I’m a weirdo. Although it’s really less weird as it is I hate to see my electric bill soar (ugh, electric heat) in the winter. This year I made it until Sunday November 16th. I think that’s pretty good for living in New York.
You know what the best part about this whole story? On Saturday I fly to Grenada for 15 days of fun in the sun. Or, fun in a place that probably doesn’t have heat. I’m happy with both.
I’m also happy that since I will be in the Caribbean I can drink as many dark rum cocktails as possible. Right? Isn’t that what one does when in the Caribbean?
{Make sure you’re following me on Instagram and Twitter to see all my pictures while I’m on vacation.}
I made these fun little no bake cheesecakes using my new favorite thing ever – vanilla creme fraiche from Vermont Creamery. They are topped with a quick cranberry bourbon sauce and filled with tangy creme fraiche, orange zest and lots of fragrant vanilla bean paste. They are out of this world delicious and no bake! You know I love me some no bake cheesecakes!
Cranberry Orange No Bake Creme Fraiche Cheesecake
This cranberry orange no bake creme fraiche cheesecake is the perfect addition to your holiday menu. Full of flavor and best of all, no bake!
Yield: 6 mini cheesecakes
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes + resting time
Ingredients:
For topping:
- 1 cup cranberries
- 1/4 cup dark brown sugar
- 1/4 cup apple cider
- 2 tablespoons bourbon
For cheesecake:
- 8 ounces cream cheese
- 4 ounces vanilla creme fraiche
- 1 tablespoon maple syrup
- 1 tablespoon powdered sugar
- 2 teaspoons orange zest
- 1 teaspoon vanilla bean paste
- 6 mini-graham cracker crusts
Directions:
For topping:
Add all ingredients to a small saucepan and simmer until the cranberries pop and the sauce is thick.
Cool while you prepare the cheesecakes.
For cheesecake:
In the bowl of an electric mixer add cream cheese and creme fraiche. Mix until fluffy.
Add in maple syrup, powdered sugar, orange zest and vanilla bean paste. Mix utnil fully combined.
Fill mini-graham cracker crusts with filling and add the refrigerator. Let sit for at least 2 hours until they set.
Top with cranberry mixture and serve cold.