The whipped cream makes the cream cheese mixture fluffier, therefore it's hard to suggest a good substitute. Though I never tried this, my first thoughts was egg whites. Make a meringue and fold it in the cream cheese, if you've ever made a chocolate mousse, the process would be similar to that. I don't have any exact measurements for this, so I suggest using an already tested cream cheese mousse recipe. To add a bit of tang, freshly squeezed lemon juice will go a long way :)
Hmm maybe sour cream/green yogurt/ crème fraiche to add tang! Honestly crème fraiche whipped cream is divine so I’d choose that. Just taste as you go or else you may run the risk of throwing the dessert out of balance since you already have tang components
I wouldn't say it's super strong, but it's definitely noticeable, the orange blossom adds a more floral undertone rather than a super orangey-citrusy one :)
Hi! I am trying to make this and butter is listed under the ingredients for the cranberry topping but not within the instructions, when should it be put in?
IMPORTANT: use the web and not the PDF version, because the PDF is missing the step to add butter to the topping
I took this to Thanksgiving and everyone loved it. I used speculoos cookies instead of graham crackers and I wondered if I needed all that butter, was worried when oil sat on top of the crust before baking, but it turned out fine. I used springform pans and there was minimal sticking. When chilled everything holds up well, the cheesecake layer being the softest most vulnerable part. With baked cheesecakes I am a purist and prefer no topping, but with this fluffy no bake version, the cranberry topping is a perfect combination.
When it cools it will thicken - you'll want it to still be spreadable and warm. I made it this way and I had chilled the cheese layer briefly before adding the topping. Worked great.
Made this for thanksgiving and it did not disappoint! It was my fav dessert of the night. I couldn't find heavy whipping cream in any stores near me the day before thanksgiving so I folded the cream cheese and powdered sugar with a mix of redi-whip and cool whip and it still came out delicious! Look forward to trying to make it again with the proper ingredients.
Just finished making it! It looks good, and each layer taste good as I was making, but I’m wondering how you plate it? Does it come out of the baking dish? Or cut squares in the baking dish? Why is the parchment paper there?
Is it possible to make the cranberry curd earlier and then assemble with the rest of the cheesecake the night before serving? Or do you think it will set prematurely in a jar?
literally making this tonight hahah, thank you Carolina!
wooo!!! keep me posted! xx
In Carolina we trust🫡
Stepping up my game after the cranberry tiramisu for both sides of my family!
Is it safe to keep it refrigerated for 2-3 days prior to serving? Thank you :)
Yes, I'd say 2 is best, 1 to 2 days in the fridges prior to serving should be fine :)
Hi! Love this recipe :) would it also work in a normal round cake tin and served as a more traditional cake instead of the bar? Thanks!!
Great question! Absolutely, an 8-inch round pan will do the job :)
Question: While I love whipped cream, do you have a suggestion for a substitute to cut the richness and add a bit of tang?
The whipped cream makes the cream cheese mixture fluffier, therefore it's hard to suggest a good substitute. Though I never tried this, my first thoughts was egg whites. Make a meringue and fold it in the cream cheese, if you've ever made a chocolate mousse, the process would be similar to that. I don't have any exact measurements for this, so I suggest using an already tested cream cheese mousse recipe. To add a bit of tang, freshly squeezed lemon juice will go a long way :)
Thx, good idea
Hmm maybe sour cream/green yogurt/ crème fraiche to add tang! Honestly crème fraiche whipped cream is divine so I’d choose that. Just taste as you go or else you may run the risk of throwing the dessert out of balance since you already have tang components
Good ideas! Thx
What is the flavor difference in the end when you use the orange blossom water Vs not? I’m just wondering if it’s really strong.
I wouldn't say it's super strong, but it's definitely noticeable, the orange blossom adds a more floral undertone rather than a super orangey-citrusy one :)
gorgeous!
I appreciate thattt!
Hi! I am trying to make this and butter is listed under the ingredients for the cranberry topping but not within the instructions, when should it be put in?
Hi Carolyn, I apologize for that! I just modified the recipe, the butter is mentioned in the fourth instruction now :)
This was insanely good. The tart cranberry layer is EVERYTHING your soul needs!!! The whole family couldn’t get enough- make 2 to be safe!
This is an awesome recipe. I used your cranberry curd recipe for between my linzer cookies for Xmas and the tartness was *chefs kiss*
IMPORTANT: use the web and not the PDF version, because the PDF is missing the step to add butter to the topping
I took this to Thanksgiving and everyone loved it. I used speculoos cookies instead of graham crackers and I wondered if I needed all that butter, was worried when oil sat on top of the crust before baking, but it turned out fine. I used springform pans and there was minimal sticking. When chilled everything holds up well, the cheesecake layer being the softest most vulnerable part. With baked cheesecakes I am a purist and prefer no topping, but with this fluffy no bake version, the cranberry topping is a perfect combination.
Does the cranberry mixture have to cool before putting it on top of the previous layer?
When it cools it will thicken - you'll want it to still be spreadable and warm. I made it this way and I had chilled the cheese layer briefly before adding the topping. Worked great.
Thank you!!
Made this for thanksgiving and it did not disappoint! It was my fav dessert of the night. I couldn't find heavy whipping cream in any stores near me the day before thanksgiving so I folded the cream cheese and powdered sugar with a mix of redi-whip and cool whip and it still came out delicious! Look forward to trying to make it again with the proper ingredients.
Just finished making it! It looks good, and each layer taste good as I was making, but I’m wondering how you plate it? Does it come out of the baking dish? Or cut squares in the baking dish? Why is the parchment paper there?
I made this today!! It was easy and we can’t wait to try it :) Thank you for this recipe!
Is it possible to make the cranberry curd earlier and then assemble with the rest of the cheesecake the night before serving? Or do you think it will set prematurely in a jar?