This No-Bake Cranberry Cheesecake starts with a delicious Donsuemor madeleine crust, topped with a creamy Greek yogurt and cream cheese filling, then finished with a festive cranberry-orange topping. Bright, tangy, and not too sweet — it’s an elegant holiday dessert that requires no oven time.

Prep time: 30 minutes

Chill time: 4 hours 

Total time: 4.5 hours 

Crust

• 12-15 Donsuemor madeleines
• 3 Tbsp unsalted butter, melted
  

Cheesecake Filling

• 8 oz cream cheese, softened
• 1 cup plain Greek yogurt (2% or whole)
• ¼ cup honey or maple syrup (adjust to taste)
• 1 tsp pure vanilla extract
• 1 tsp lemon zest
• 1 package (1 Tbsp) powdered gelatin (or agar-agar)
• ¼ cup water (to bloom gelatin)
  

Cranberry Topping

• 2 cups fresh or frozen cranberries
• ½ cup water
• ⅓ cup maple syrup or sugar (adjust to taste)
• 1 tsp orange zest

Optional decorations: Chocolate leaves, fresh cranberries and silver dragees

Instructions

1. Pulse Madeleines in a food processor until fine crumbs form. Mix with melted butter and press into the bottom of a parchment-lined springform pan. Chill while making the filling.
   
2. In a large bowl, beat cream cheese until smooth. Add Greek yogurt, honey, vanilla, and lemon zest. Mix until creamy. Bloom gelatin by following package instructions. Stir in the dissolved gelatin to the cheesecake filling mixture. Pour filling over the crust and smooth the top. Chill for at least 4 hours, or overnight, until firm.
   
3. In a saucepan, combine cranberries, water, maple syrup/sugar, and orange zest. Cook over medium heat until cranberries burst and sauce thickens (about 10 minutes). Let cool completely before spooning over cheesecake. Optional to blend until a smoother consistency is made.
   
4. Spread cranberry topping evenly over set cheesecake. Optional decorations: Chocolate leaves, fresh cranberries and silver dragees. Slice and serve chilled.