No-Bake Cranberry White Chocolate Cheesecake
User Reviews
5
No-Bake Cranberry White Chocolate Cheesecake
Description
This No-Bake Cranberry White Chocolate Cheesecake begins with a graham cracker crust made by pulsing cracker sheets with melted butter, then pressed into a pan and chilled. The cheesecake filling blends softened cream cheese with powdered sugar, vanilla, and carefully melted white chocolate, folded into whipped heavy cream to keep it light and airy. The cranberry jam is prepared separately by cooking fresh cranberries with sugar, water, cornstarch, and almond extract, producing a tangy layer complementary to the sweet filling.
The dessert assembly involves layering the cheesecake filling over the chilled crust and topping it with the cranberry jam and sugared cranberries for added texture and flavor contrast. The combination highlights the creamy richness of the white chocolate filling and the bright tartness from cranberries, all without baking.
Many components can be made in advance: the cranberry jam and crust up to a week ahead, and the filling one to two days prior, allowing efficient preparation for gatherings. The whipped cream topping is recommended to be added just before serving or the day before to maintain texture. Use full-fat cream cheese for proper setting and texture, as low-fat versions may not provide the necessary firmness.
Ingredients
Graham Cracker Crust:
- 14 graham cracker sheets
- 8 Tablespoons butter (1/2 cup, melted)
White Chocolate Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1 1/4 cup powdered sugar
- 1 cup white chocolate (melted)
- 1 1/2 cups heavy cream (whipped)
- 1 teaspoon vanilla extract or vanilla bean paste
Cranberry Jam:
- 12 ounces cranberries fresh
- 2 Tablespoons water
- 1 1/4 cups sugar
- 1 Tablespoon cornstarch
- 1/4 teaspoon almond extract
Sugared Cranberries:
- 12 ounces cranberries
- 1 cup sugar (plus more for rolling)
- 3/4 cup water
Whipped Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
Instructions
- Start by making the graham cracker crust. I like to put the graham cracker sheets and butter in a food processor and pulse until fine crumbs. Press into a 9-inch springform pan and place in the freezer for at least 20 minutes.
- Make the white chocolate cheesecake filling. In a large mixing bowl, cream together cream cheese and sugar for 4 minutes or until light and fluffy. Add vanilla extract.
- Melt the white chocolate. When working with white chocolate, the key is to slowly melt it. You can use a double boiler or microwave method. If using the microwave, use only 50% power and cook in 30-second increments. After cooking it for 30 seconds, move to 15-second increments. White chocolate can burn easily! Add melted white chocolate and stir together.
- In a bowl, whip the heavy cream until stiff peaks form. Carefully fold into the cream cheese mixture making sure to not overmix and lose some of the volume of the whipped cream.
- Pour into the graham cracker crust, cover, and refrigerate for 6 hours or overnight.
- Make the cranberry jam. In a pot over medium heat, heat fresh cranberries, water, sugar, and cornstarch until it starts to simmer. Let it thicken and the cranberries soften and break apart, about 8-10 minutes. Stir often to make sure it doesn't burn on the bottom. Once it begins to thicken, remove from heat and add almond extract. Cover and place in the refrigerator.
- Make sugared cranberries. More details in the recipe card about how to make homemade sugared cranberries. Start by rinsing the cranberries under cold water. In a saucepan, combine sugar and water and heat over medium heat until sugar dissolves. Add the fresh cranberries to the saucepan with the simple syrup. Bring the mixture to a simmer for about 1-2 minutes. Using a slotted spoon, remove the cranberries from the syrup and drain on a wire rack for a few minutes. Allow them to cool slightly. Place sugar in a bowl. Roll the slightly cooled cranberries in the sugar until well coated. Let them dry out for about 1 hour.
- Whip homemade whipped cream for the topping. In a bowl, whip heavy cream and powdered sugar until stiff peaks form.
- To assemble, spread fresh cranberry jam over the white chocolate cheesecake filling. Spread a layer of whipped cream. Top with sugared cranberries. Pipe whipped cream around the edges, if so desired.
Notes
- Make the cranberry jam and graham cracker crust up to one week ahead to save time on serving day.
- Prepare the white chocolate cheesecake filling one to two days in advance for best texture and flavor melding.
- Use full-fat cream cheese to ensure the cheesecake filling sets properly; low-fat cream cheese is not recommended.
- Add whipped cream topping on the day of serving or the day before to keep it fresh and stable.
User Reviews
Overall Rating
5
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