These No-Bake Cranberry Cheesecake Parfaits are a beautiful, delicious dessert that's perfect for Thanksgiving, Christmas, or any time of year!
Remove 4 long, narrow strips of peel from the orange with a paring knife or zester. Twist tightly and hold for a moment; release. Set aside for later.
Zest and then mince the remainder of the orange's peel. Halve and juice the orange. Place juice in a measuring cup and add enough water to equal 1 cup.
In a medium saucepan, combine zest, juice/water mixture, cranberries, and granulated sugar.
Bring mixture to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, or until a thick sauce forms. Transfer to refrigerator to cool completely.
Combine heavy cream and powdered sugar in the bowl of a stand mixer. Whip until stiff peaks form. Transfer to another bowl and set aside.
Add cream cheese to the stand mixer bowl (no need to clean) and mix until completely smooth.
Using a spatula, gently fold 1/3 of the whipped cream into the cream cheese. Repeat process two more times, until whipped cream and cream cheese are completely blended.
Place a couple tablespoons of the cooled cranberry mixture into the bottom each glass or jar. Top cranberries with 1/8 of the cheesecake mixture. Repeat layers, ending with a cheesecake layer. (You will have leftover cranberry sauce.
Cover parfaits and refrigerate until chilled.
To serve, break each shortbread cookie into 2 pieces. Crumble half a cookie over the top of each parfait. Garnish parfaits with remaining cookie halves and a citrus twist. Enjoy!