A Thanksgiving special that works any time of year. No bake, no fuss - but sure to be a favorite for years to come.


Cranberry Sauce:

  • 12 oz fresh cranberries (1 bag)

  • 1 cup fresh orange juice

  • ⅓ cup granulated sugar

  • ½ cup light brown sugar

  • 1 pinch pumpkin spice or your favorite fall spice (cinnamon, ginger, nutmeg, clove..)

Gingersnap Crust:

  • 3 T butter, melted

  • 6 oz gingersnap cookies

  • 1 pinch sea salt

  • 1 pinch pumpkin pie spice or your favorite fall spice (cinnamon, ginger, nutmeg, clove..)

Cheesecake Filling:

  • 1 ½ cups confectioner’s sugar, sifted

  • Zest of 1 orange

  • 2 tsp vanilla extract

  • 1 pinch sea salt

  • 16 oz cream cheese


For the Cranberry Sauce:

Combine all ingredients in a sauce pot. Over medium heat, bring to a simmer, being sure to dissolve the sugar. Continue to cook for about 10 minutes or until the cranberries start to collapse. Remove from heat. Cool completely before topping cheesecakes.

For the Gingersnap Crust:

Melt butter completely. Set aside. Pulse gingersnap cookies and sea salt in the food processor until they are finely ground. Transfer to a mixing bowl. Add melted butter, and stir until fully combined.

For the Cheesecake Filling:

Combine all ingredients in the stand mixer with the paddle attachment. Beat until all ingredients are incorporated and the cream cheese is fluffy.

To Assemble the Cheesecake:

Evenly distribute the gingersnap crust among 6 glasses. Press the crust down with your fingers to create a solid base. Next add the cream cheese filling to each glass, depending on the size of your glass and how much you love cream cheese. Top each cheesecake with cranberry sauce. Refrigerate for at least 2 hours or overnight before serving.