Servings
Font
Back
0 from 69 votes

No-Bake Cranberry White Chocolate Cheesecake

This is a beautiful Christmas Cranberry Cheesecake perfect for the holidays. This no-bake white chocolate cheesecake has a graham cracker crust, white chocolate cream cheese filling, topped with homemade cranberry jam, sugared cranberries, and whipped cream.

Prep Time
1 hr
Additional Time
6 hrs
Servings: 16
Course: Dessert
Cuisine: American

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 fresh cranberries
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour into the graham cracker crust, cover, and refrigerate for 6 hours or overnight.
  6. 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.
  7. 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.
  8. Whip homemade whipped cream for the topping. In a bowl, whip heavy cream and powdered sugar until stiff peaks form.
  9. 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

  • Can I make this ahead of time?
  • Yes! Since there are five components to this holiday dessert, I suggest making it ahead of time. The cranberry jam can be made 1 week in advance. The white chocolate cheesecake filling can be made 1-2 days in advance. The graham cracker crust can be made 1 week in advance. I would pipe the whipped cream for the top the day of or 1 day before.
  • Yes! Since there are five components to this holiday dessert, I suggest making it ahead of time. The cranberry jam can be made 1 week in advance. The white chocolate cheesecake filling can be made 1-2 days in advance. The graham cracker crust can be made 1 week in advance. I would pipe the whipped cream for the top the day of or 1 day before.
  • Can I use low-fat cream cheese in this recipe?
  • Can I use low-fat cream cheese in this recipe?
  • I don't suggest using low-fat cream cheese in this no-bake cheesecake recipe. Since it needs to set up and firm up in the refrigerator, it is imperative to use full-fat cream cheese.
  • I don't suggest using low-fat cream cheese in this no-bake cheesecake recipe. Since it needs to set up and firm up in the refrigerator, it is imperative to use full-fat cream cheese.