Christmas Cranberry Cheesecake

If you fancy something seasonal but not quite so heavy try our fruity, creamy Christmas cheesecake, so quick to make it will leave you plenty of time for wrapping last minute presents!
Serves: 10
  • 175g digestive biscuits, crushed
  • 55g buttery baking spread
  • 405g can Carnation Condensed Milk Light
  • 300g cream cheese
  • juice 2 large lemons
  • 300g pack frozen (and defrosted) or fresh cranberries
  • 100g caster sugar

You will also need...

18cm spring form tin, base lined with baking parchment
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    30 mins PT30M

    Cook time
    0 minPT0M

Each serving typically contains

  • Energy 1528kJ 365kcal 18%
  • Fat 15.9g 23%
  • Saturates 8.5g 43%
  • Sugars 39.4g 44%
  • Salt 0.35g 6%

of an adult's Reference Intake (RI)*
Energy per 100g: 1106kJ/264kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Mix together the crushed biscuits and melted spread then lightly press into the tin. Chill for 10 minutes.
  2. Beat the light condensed milk and cream cheese together until completely smooth. Add the lemon juice and combine thoroughly (watch the mixture thicken!). Spread the creamy filling over the base. Chill for 2-4 hours.
  3. Tumble the berries into a small pan with the sugar and 100ml water, cover and simmer for 5 minutes until the berries are soft and pulpy. Reserve a tablespoonful of the softened, pulpy berries, for decoration and then push the rest of the mixture through a sieve. Chill the cranberry coulis until ready to serve.
  4. Remove the cheesecake from the tin and place on a serving plate. Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.
    • Add a sprinkling of ground almonds to the biscuit base or use different biscuits for this recipe – try lighter dark chocolate digestives (reduced 30% less fat than standard).
    • This cheesecake sets perfectly without the need for gelatine thanks to the natural setting effect of lemon juice on condensed milk.
    *recipe is based on 70% fat buttery baking spread.

Discussion Board

  • Jo
    December 12, 2013
    Hi, can I make this with low fat cream cheese like quark?

    Carnation says:
    Hi Jo, Yes low fat cream cheese will work perfectly in this recipe. Each product will give slight different flavour and texture but will still be delicious.
  • Belinda
    December 14, 2012
    Made this tonight for Hubby's Club Meeting. Everyone said how lovely it looked and tasted.
    Forgot to reserve some berries for decoration so had to buy another packet. Which means I have enough to make another one.

    Carnation says:
    Hi Belinda - we love this at this time of year too! Was the second one as good as the first?


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