Creamy No-Bake Christmas Dessert

Prep Time: 30 minutes
Chilling Time: 6 hours or overnight
Total Time: 6 hours 30 minutes (including chilling)

Ingredients

For the Spiced Biscuit Base:

• 2 cups (about 250g) gingersnap cookies or speculoos biscuits

• 1/2 cup (115g) unsalted butter, melted

• 1/4 teaspoon ground cinnamon

• Pinch of salt

For the Creamy Filling:

• 2 (8-ounce / 225g) packages full-fat cream cheese, softened to room temperature

• 1 cup (120g) powdered sugar, sifted

• 1 tablespoon fresh orange zest (from about 1 large orange)

• 2 teaspoons pure vanilla extract

• 2 cups (480ml) heavy whipping cream, cold

• 1/2 cup (60g) powdered sugar (for the whipped cream)

• 1/2 cup (120ml) whole-berry cranberry sauce (homemade or high-quality store-bought)

For the Festive Topping (Optional but Recommended):

• 1/2 cup fresh cranberries

• 1/4 cup granulated sugar (for sugaring)

• 2-3 sprigs fresh rosemary

• 1/4 cup whole-berry cranberry sauce, for swirling

Equipment

• 9-inch (23cm) springform pan

• Food processor or a sturdy zip-top bag and a rolling pin

• Electric hand mixer or stand mixer

• Spatula

• Small saucepan (for sugared rosemary)

Instructions

Part 1: Prepare the Base (Time: 10 minutes | Intensity: Low)

1. Prepare the Pan: Lightly grease the bottom and sides of a 9-inch springform pan with a little butter or non-stick spray. Set aside.

2. Crush the Cookies: In a food processor, pulse the gingersnap cookies until they are finely ground. Alternatively, place them in a zip-top bag and crush them with a rolling pin until you achieve fine crumbs.

3. Mix the Base: In a medium bowl, combine the cookie crumbs, ground cinnamon, and a pinch of salt. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and resemble wet sand.

4. Press the Base: Transfer the mixture to the prepared springform pan. Using the bottom of a flat glass or a measuring cup, press the crumbs firmly and evenly into the bottom of the pan, creating a tight, compact layer. Place the pan in the freezer to firm up while you make the filling.

Part 2: Create the Creamy Filling (Time: 15 minutes | Intensity: Medium)

1. Beat the Cream Cheese: In a large bowl with an electric mixer, beat the softened cream cheese on medium speed until it is completely smooth and lump-free, about 1-2 minutes. Scrape down the sides of the bowl.

2. Add the Sugar and Flavorings: Add the 1 cup of sifted powdered sugar, orange zest, and vanilla extract. Beat on medium speed until fully incorporated and creamy, another minute. Scrape down the bowl again.

3. Whip the Cream: In a separate, clean bowl (preferably chilled), whip the cold heavy cream on medium-high speed. As it starts to thicken, gradually add the 1/2 cup of powdered sugar. Continue whipping until stiff peaks form. The cream should hold its shape when the beaters are lifted.

4. Fold Together: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream in two additions. Use a spatula and a gentle, folding motion (scooping from the bottom and over the top) until just combined. Be careful not to deflate the mixture. It should be light and airy.

5. Add the Cranberry Swirl: Dollop the 1/2 cup of cranberry sauce over the cream mixture. Using a butter knife or a thin spatula, gently swirl it through the filling 3-4 times. Do not overmix; you want beautiful, distinct ribbons of cranberry.

Part 3: Assemble and Chill (Time: 5 minutes + 6 hours chilling | Intensity: Low)

1. Assemble the Dessert: Remove the springform pan from the freezer. Spoon the creamy filling over the chilled base and smooth the top with an offset spatula.

2. Decorate: If you wish, dot the top with a few small spoonfuls of the remaining cranberry sauce and swirl gently with a toothpick.

3. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This is crucial for the dessert to set properly and for the flavors to meld.

Part 4: The Festive Finish (Time: 10 minutes | Intensity: Low)

1. Make Sugared Cranberries & Rosemary: While the dessert is chilling, prepare the garnish. In a small saucepan, heat 2 tablespoons of water and 2 tablespoons of sugar over medium heat until the sugar dissolves. Remove from heat. Add the fresh cranberries and rosemary sprigs, tossing to coat. Let them sit for a few minutes. Then, roll them in the remaining granulated sugar until they are well-coated and sparkly. Let them dry on a piece of parchment paper.

2. Unmold and Serve: Just before serving, carefully run a thin knife around the edge of the springform pan to loosen the dessert. Release the side of the pan. Transfer the dessert to a serving platter.

3. Garnish: Artfully arrange the sugared cranberries and rosemary sprigs on top of the dessert. Slice with a sharp knife, wiping the blade clean between each slice for perfect portions. Serve immediately and enjoy the rave reviews!

Nutrition Information (Per Serving)

Disclaimer: Nutritional information is an estimate and will vary based on the specific ingredients and brands used. This calculation is based on 12 servings.

• Calories: ~410 kcal

• Total Fat: 32g

• Saturated Fat: 20g

• Cholesterol: 95mg

• Sodium: 220mg

• Total Carbohydrates: 28g

• Dietary Fiber: 0.5g

• Total Sugars: 20g

• Protein: 3g