Gluten-Free Cranberry Swirl Cheesecake (Holiday Dessert)

This Gluten-Free Cranberry Swirl Cheesecake is the kind of dessert that quietly steals the whole holiday table. It starts with a buttery gluten-free graham crust, then gets filled with a silky vanilla bean cheesecake that bakes up smooth, creamy, and never grainy (the ultimate GF flex). A homemade cranberry-orange swirl runs through every slice—bright, tart, and jewel-toned in that unmistakable “holiday” way—finished with clouds of whipped cream and sparkly sugared cranberries. It’s the perfect balance of sweet, tangy, creamy, and festive, and it’s surprisingly simple to make. Even better? You can bake it a day or two ahead, which means one less thing competing for oven space during Thanksgiving or Christmas. If you’re looking for a gluten-free holiday dessert that tastes as stunning as it looks, this cheesecake is it.

Gluten-Free Cranberry Swirl Cheesecake (Holiday Dessert)

A creamy, silky vanilla bean cheesecake baked on a buttery gluten-free graham cracker crust, finished with a vibrant cranberry-orange swirl and sugared cranberries. A true holiday showstopper—no one will guess it's gluten-free.

Prep: 30 min Bake: 1 hr Chill: 4–6 hrs Yields: 9-inch cheesecake

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Cranberry swirl cheesecake just *feels* like the holidays. Tart cranberry-orange sauce meets creamy vanilla bean filling and a crisp gluten-free graham crust—simple ingredients, stunning results.

• 9-Inch Springform Pan: Ensures even baking and a smooth release every time.
• GF Graham Crackers: The base of that buttery, crunchy gluten-free crust.
• Fine-Mesh Sieve: Gives the cranberry swirl its velvety, bakery-style finish.

The swirl looks complicated, but it’s actually the easiest part—and the perfect job for little helpers.

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Ingredients

Cranberry Swirl

• 2 cups fresh or frozen cranberries
• ⅔ cup granulated sugar
• ⅔ cup fresh orange juice (about 2–3 oranges)
• 2 Tbsp orange zest
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp vanilla bean paste

Gluten-Free Crust

• 2 cups gluten-free graham cracker crumbs
• 1 Tbsp granulated sugar
• 7 Tbsp unsalted butter, melted
• Pinch of fine sea salt

Cheesecake Filling

• 16 oz cream cheese, room temperature
• ½ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup sour cream
• ¼ cup heavy cream
• 1½ tsp vanilla bean paste
• 1 Tbsp maple syrup (optional but delicious)

Whipped Cream

• 1½ cups heavy cream, cold
• 3 Tbsp powdered sugar
• ½ tsp vanilla (optional)

Sugared Cranberries

• ¼ cup cranberries (for topping)
• 2 Tbsp sugar + 2 Tbsp water (simple syrup)
• Extra sugar for rolling

Directions

Make the Cranberry Swirl

1. In a saucepan, combine cranberries, sugar, orange juice, zest, cinnamon, and nutmeg. Cook over medium heat until berries burst and mixture thickens, about 10 minutes.
2. Blend smooth with an immersion blender. Press through a fine-mesh sieve to remove skins. Stir in vanilla bean paste. Chill at least 1 hour.

Make the Crust

1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment.
2. Mix graham crumbs, sugar, melted butter, and sea salt until evenly moistened.
3. Press firmly into the bottom and 1–2 inches up the sides of the pan. Set aside.

Make the Cheesecake

1. Beat cream cheese and sugar on medium speed until smooth. Scrape the bowl.
2. Add eggs one at a time, mixing just until combined. Do not overmix.
3. Mix in sour cream, heavy cream, vanilla bean paste, and maple syrup.
4. Pour half the batter into the crust. Add half the cranberry swirl in dollops. Repeat with remaining batter and cranberry. Swirl gently with a knife.
5. Place pan inside a larger roasting pan. Pour hot water around the springform to create a water bath.
6. Bake 55–65 minutes, until edges are set and center still jiggles.
7. Turn off oven, crack door, and cool inside for 1 hour.
8. Remove, cool to room temp, then chill 4–6 hours or overnight.

Whipped Cream & Sugared Cranberries

1. Whip cold cream, powdered sugar, and vanilla to medium peaks.
2. Simmer sugar + water until sugar is dissolved, cool slightly, then toss cranberries to coat.
3. Let cranberries dry 10 minutes, then roll in sugar.
4. Top cheesecake with whipped cream and sugared cranberries before serving.

Storage: Refrigerate up to 4 days, or freeze slices up to 1 month. Add whipped cream fresh.

Make-Ahead: Cranberry swirl can be made 3 days ahead.

Flavor Options:

• Lemon Swap: Replace orange zest with lemon for a sharper tart swirl.
• Spiced: Add a pinch of cardamom to the cranberry mixture.
• Chocolate Drizzle: Add a thin drizzle of melted white chocolate on top before chilling.