Cranberry Pomegranate Cheesecake: Easy, No-Bake, Gluten-Free Holiday Dessert!

Hello, this is Adrienne with Hamilton Homestead—welcome back to my kitchen!
Get ready for a showstopper dessert that’s perfect for the holidays or any special occasion. After weeks of testing, I’m thrilled to share my new Cranberry Pomegranate Cheesecake recipe! This no-bake, gluten-free treat is not only delicious but also stunningly beautiful and incredibly easy to make.
It’s festive, make-ahead friendly, and ideal for serving after dinner—or even for breakfast (no judgment here!). I’m confident your friends will be asking for the recipe when you bring this masterpiece to the table.

What You’ll Learn in This Video:
*How to create a no-bake cheesecake base
*Tips for making the perfect cranberry and pomegranate topping
*The secrets to a stress-free, make-ahead holiday dessert

Let’s connect! Don’t forget to like, subscribe, and share this video with your friends!

Cranberry Pomegranate Drizzle
12 ounces Fresh Cranberries
1 cup 100% Pomegranate Juice (PomWonderful)
½ cup granulated sugar
2 Tbls Butter
pinch of salt
Cook over medium heat until the berries are soft. Let cool for ½ and hour before blending until smooth. Put in squeeze bottle with medium-large tip opening, then refrigerate.

Oatmeal & Honey Crust
¼ cup honey, warmed
¼ Ghee, or Butter, room temperature or lightly warmed
½ tsp Vanilla
¼ tsp fine grain salt (unflavored popcorn salt)
2 cups Gluten Free Oatmeal
2 additional Tbls Ghee or Butter for finishing
Mix the first 4 ingredients in large bowl, then add the Oatmeal and stir to coat. Spread in thin layer on parchment lined cookie sheet, and bake at 250° for 20 minutes or until lightly browned. Stir a few times while it’s baking. Remove from oven and set aside ½ cup of the toasted oatmeal for garnishing. (It's also amazing on Greek Yogurt!) Using a food processor, blend the remaining toasted Oatmeal with 2 additional Tbls Ghee or Butter, just until incorporated. Do not powder or over blend the mixture – using the pulse function 6-8 times should do it. Press into cheesecake pan and bake at 350° for 5 minutes. Cool completely before adding the cheesecake filling.

Cheesecake Filling
3 pkgs Cream Cheese (8 ounce pkgs), room temperature
1 cup Sour Cream
1 14 ounce can Sweetened Condensed Milk
¼ cup fresh Lemon Juice
1/2-1 tsp Vanilla
pinch of salt
1 pkg unflavored gelatin (¼ ounce) dissolved in 4 Tbls warm water.
Blend Cream Cheese and Sour Cream until smooth. Add sweetened condensed milk and blend. Add lemon juice, vanilla, and salt, and blend. Turn the mixer to low and drizzle in the dissolved gelatin. Mix until blended.
Add half of the cheesecake filling to the cooled crust, then squeeze ½ to ¾ cup Cranberry Pomegranate evenly over the top, but 1/2 inch from the edge of the pan. Add the remaining cheesecake filling, making sure to cover evenly. Add Cranberry Pomegranate to the top and using a toothpick, swirl the two together. Refrigerate at least 6 hours, preferably overnight, and up to 2-3 days before serving. Garnish with the toasted oatmeal you set aside, sugared cranberries, and or whipped cream.

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