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Cranberry White Chocolate Cheesecake

Slice of cranberry white chocolate cheesecake topped with cranberry sauce, whipped cream, and white chocolate pieces on a white plate.
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This no-bake Cranberry White Chocolate Cheesecake combines the tartness of cranberries with the creamy richness of white chocolate in a festive, easy-to-make dessert perfect for holidays.

  • Author: Catherine
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 8 hours 38 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2¼ cups graham cracker crumbs
  • ½ cup melted unsalted butter
  • 200 grams white chocolate (about 1¼ cups chopped)
  • 1½ cups heavy whipping cream, divided
  • 750 grams (24 oz) full-fat cream cheese, room temperature
  • 1½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 cups fresh or frozen cranberries
  • ½ cup water (for sauce)
  • ⅓ cup granulated sugar
  • 1 tablespoon water (for slurry)
  • 1 tablespoon cornstarch

Instructions

  1. Line a 9″ springform pan with parchment paper.
  2. Mix graham cracker crumbs and melted butter. Press into the bottom of the pan and smooth evenly. Chill while preparing filling.
  3. Melt white chocolate with ½ cup of heavy cream in the microwave, stirring between intervals, until smooth. Let cool slightly.
  4. In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; beat again until creamy.
  5. Pour in melted white chocolate mixture and beat gently until combined.
  6. Whip the remaining 1 cup of heavy cream to stiff peaks. Fold it gently into the cream cheese mixture.
  7. Spread the filling over the prepared crust. Refrigerate while making the cranberry topping.
  8. In a saucepan, combine cranberries, ½ cup water, and granulated sugar. Bring to a low simmer, cooking until cranberries soften (8–10 minutes).
  9. Mix 1 tbsp water with 1 tbsp cornstarch. Stir into cranberry mixture and cook until thickened. Adjust sweetness if desired.
  10. Let cranberry sauce cool to room temperature, then spread over cheesecake.
  11. Chill the cheesecake for at least 8 hours or overnight before slicing and serving.

Notes

  • Use full-fat cream cheese for best texture and structure.
  • Let the cheesecake chill overnight for best results.
  • Frozen cranberries work just as well as fresh.
  • Don’t substitute light cream or whipped topping for heavy cream.
  • Swap graham crackers for gingersnaps or Biscoff for a flavor twist.

Nutrition

Find it online: https://recipeshots.com/cranberry-white-chocolate-cheesecake/