A delicious and creamy chocolate cheesecake with Oreo crust base, cranberry jam layer, a creamy no bake chocolate cheesecake filling and homemade cranberry jam layer on top! It’s the perfect easy dessert recipe for the holidays!
There is probably no dessert I love more than a no bake cheesecake and this chocolate cranberry jam cheesecake version is right up there at the top!
Cranberry Jam is one of my favorite flavors of the season. And this cheesecake has three great components that make it especially delicious, the Oreo crust, full of flavour cranberry jam and the smooth chocolate cheesecake. So Fun!
How to Make Chocolate Cranberry Jam Cheesecake?
Choose good quality chocolate — because you will taste it! Bittersweet chocolate chips are fine, or any bittersweet chocolate baking bar.
You can use homemade or store-bought Cranberry sauce or jam to make your layers— feel free to take a shortcut if you need it, because no one will ever know!
Full fat cream cheese is recommended, because it has less moisture and will hold up better in a no bake cheesecake.
Give yourself enough time. Cheesecakes take a long time to set up and chill completely, and you don’t want to serve before it’s ready! Make sure you have at least 6 hours for the cheesecake to chill before serving, or make it a day in advance.
How long will this Chocolate Cranberry Cheesecake last?
This Cheesecake and any leftovers can be covered and stored in the fridge for up to 3-4 days.
Can I freeze this Chocolate Cranberry Cheesecake?
This cheesecake can be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.
I always look for something interesting and I don’t like to make something I have made before. I know that I won’t make a mistake with this Chocolate Cranberry Jam Cheesecake.
Chocolate is always a real choice and I know that everyone will eat chocolate dessert and enjoy it. Chocolate is an ingredient which will be part in my kitchen forever because we are real chocolate lovers.
This is one real and powerful combination. Enjoy!
Chocolate Cranberry Jam Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings30
minutes6
hours30
minutesA delicious and creamy chocolate cheesecake with Oreo crust base, cranberry jam layer, a creamy no bake chocolate cheesecake filling and homemade cranberry jam layer on top! It’s the perfect easy dessert recipe for the holidays!
Ingredients
- For the Cranberry Jam:
16 oz cranberries
1 cup granulated sugar
1 teaspoon orange extract
- For the crust:
2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
6 tablespoons unsalted butter, melted
- For the cheesecake filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
15 ounces bittersweet chocolate-chopped
Directions
- To make Cranberry Jam:
- In a small saucepan over medium heat combine cranberries, sugar, and orange extract
- Bring to a boil then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes, let cool to room temperature
- To make crusts:
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened
- Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
- Spread half of the cranberry jam over the crust
- Place in the freezer while you make the filling
- To make cheesecake filling:
- Melt 15 ounces bittersweet chocolate and set aside to cool
- In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
- In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
- Add melted chocolate and mix on low speed until well incorporated
- Spread bittersweet chocolate cheesecake filling over the cranberry jam
- Set in the fridge to firm
- Refrigerate for at least 6 hours or overnight until set
- When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
- Spread remaining cranberry jam over cheesecake
- Serve
