4.7 from 252 votes
White Chocolate Cranberry Cheesecake Recipe
This heavenly white chocolate cranberry cheesecake decorated with a snowy Christmas scene is simple to make and certain to wow your guests.
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 12 servings
Calories: 299 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
Cranberry Jam
- 2 cups fresh or frozen cranberries
- ¾ cup sugar
- ¼ cup water
- 1 teaspoon vanilla
Cookie Crumb Crust
- 1 cup graham cracker cookie crumbs gluten-free, if needed
- 2 tablespoons butter melted
- 2 tablespoons sugar
White Chocolate Cheesecake
- 3 ounces white chocolate chopped
- ¼ cup half & half cream
- 12 ounces cream cheese see notes
- ⅓ cup sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla
The Sugared Cranberries and Rosemary
- ½ cup sugar divided
- ¼ cup water
- 36 cranberries
- A few sprigs of rosemary
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Place twelve ½ cup canning jars in a baking dish or roasting pan.
- Add the cranberries, sugar, water, and vanilla to a small pot over high heat. Bring to a boil then reduce the heat to medium. Continue to simmer for 10 mins then remove from the heat.
- In a medium-sized bowl, mix the cookie crumbs with the melted butter and sugar. Divide between the canning jars and press them down lightly to create the crust.
- When the cranberry jam is no longer hot (warm is ok) divide it between the jars on top of the cookie crumb base.
- Place the white chocolate and the half & half cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.
- In a large bowl, beat the cream cheese, the sugar, sour cream, eggs, vanilla, and melted white chocolate with electric beaters until the batter is smooth, about 5 minutes. Divide the batter between the canning jars, leaving a ¼ inch gap at the top. Carefully pour water into the pan so that it reaches halfway up the sides of the canning jars.
- Bake in the oven for 25 minutes, or until the cheesecakes are slightly puffed and the tops are dry and matte looking. Turn off the oven and open the oven door halfway. Let the oven cool with the cheesecakes inside for a half-hour. Garnish with sugared cranberries and rosemary
- In a small pan, heat ¼ cup of the sugar and the water until the sugar melts. Remove the pan from the heat and set it aside to cool. Place the remaining ¼ cup of sugar in a small bowl.
- When the sugar water is cool, dip the rosemary in it then shake off the excess. Then, dip the rosemary in the sugar. Set the rosemary on a parchment-lined plate. Repeat with the cranberries, shaking them in the sugar to coat them. Let them dry completely before using them to decorate the mini cheesecakes.
Cup of Yum
Nutrition Information
Serving
1 mini cheesecake
Calories
299kcal
(15%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
225mg
(9%)
Potassium
153mg
(4%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
351IU
(7%)
Vitamin C
3mg
(3%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 299
% Daily Value*
| Serving | 1 mini cheesecake | |
| Calories | 299kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 225mg | 9% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.