Making Easy No-Bake Cranberry Cheesecake is a breeze if you follow these simple steps:

1. Prepare the Crust: In a large bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
2. Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Refrigerate while preparing the filling.
3. Make the Filling: In a mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy.
4. Add Vanilla: Mix in the vanilla extract until well combined.
5. Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture until fully incorporated.
6. Pour the Filling: Spread the cheesecake filling evenly over the chilled crust in the springform pan. Smooth the top with a spatula.
7. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
8. Prepare the Cranberry Sauce: In a saucepan, combine cranberries, ½ cup of sugar, water, and lemon juice. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes.
9. Cool the Sauce: Allow the cranberry sauce to cool completely before spreading it on top of the chilled cheesecake.
10. Serve: Once the cheesecake is set and the sauce has cooled, spread the cranberry sauce evenly over the top of the cheesecake.