No Bake Cranberry Cream Cheese Tart Recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8 People
  • Graham Cracker Crust, store bought- 1
For making crust from scratch
  • Ground graham cracker crumbs or use digestive biscuits crushed finely- 1 1/ 2 cups
  • Granulated white sugar- 1/ 3 cup
  • Ground cinnamon- 1/ 2 teaspoon
  • Melted butter- 7 tablespoons
For making cream cheese filling
  • Cream cheese- 8 ounce or 226 grams
  • Heavy whipping cream, cold- 1 cup or 240 ml
  • Granulated White sugar- 1/ 4 cup
  • Vanilla extract- 1 teaspoon
For making Cranberry Sauce
  • Cranberries, frozen- 2 cups
  • Granulated white sugar- 1/ 2 cup
  • Water- 3/ 4 cup
  • Lemon zest- 1 tsp
  1. You could either use store bought Graham cracker crust or make it from scratch.
For making the crust from scratch
  1. In a large bowl, mix together the Graham cracker crumbs (or ground digestive biscuits) and sugar.
  2. Add the melted butter and combine until blended well.
  3. Grease a 9 inch tart pan or pie plate with non-stick cooking spray.
  4. Spread the prepared mixture onto the bottom and sides of the pan.
  5. Cover the pan with plastic wrap and keep in the refrigerator for 1 hour.
Making the cranberry sauce
  1. Into a saucepan, add cranberries, sugar, water and lemon zest.
  2. Place the saucepan over medium heat, cover with its lid and cook for 15 minutes till the cranberries have cooked well.
  3. Open the lid and cook for 2 to 3 minutes till the sauce has thickened.
  4. Remove the pan from the heat and let cool down completely.
  5. Chill the cranberry sauce in the refrigerator.
Making the filling
  1. Use a stand mixer or an electric hand mixer.
  2. First, beat the cold whipping cream taken in a bowl at high speed until stiff peaks are formed. Or use store bought whipped cream.
  3. In another bowl, beat the cream cheese until smooth.
  4. Add the sugar and beat till fluffy. Scrape down the sides of the bowl, add vanilla extract and beat for a few seconds.
  5. Fold in the whipped cream into the cream cheese and slowly combine them together. Do not over mix them.
  6. Take the graham cracker crust out of the refrigerator.
  7. Pour the cream cheese/whipped cream filling onto the crust, smooth the top using a flat spatula.
  8. Cover the pan with a plastic wrap and refrigerate for 5 to 6 hours or overnight the better.
While serving
  1. Cut the tart into wedges, using a wide spatula gently place the cut tart onto a plate.
  2. Top with 2 to 3 tablespoons of cranberry sauce.
  3. Enjoy the crust, creamy filling and the tangy cranberry sauce, tastes incredible.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at