Name: No-Bake Cranberry White Chocolate Cheesecake
Prep time: 40 min
Cook time: 12 min
Total time: 6 h 52 min
Cuisine: American
Ingredients: 1 and 1/2 cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 16 ounces cream cheese, room temperature; 1 cup white chocolate, melted and cooled; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh or frozen cranberries; 1/2 cup granulated sugar; 1 tablespoon orange zest; 1/4 cup orange juice; 1 teaspoon cornstarch (optional)

The first time I made this No-Bake Cranberry White Chocolate Cheesecake, it was for a holiday gathering, and I remember everyone going silent at first bite. That rich, creamy white chocolate filling paired with the tangy cranberry topping—it was just the right balance of sweetness and brightness. The fact that it didn’t require baking was a major bonus, especially during those hectic festive days when oven space is always in high demand.

What I love most about this cheesecake is how effortlessly elegant it is. You don’t need to be a seasoned baker to pull it off. With a simple graham cracker crust, a velvety cream cheese base infused with white chocolate, and a jewel-toned cranberry topping, it’s the kind of dessert that looks like you spent hours on it, but really didn’t. And it tastes just as good the next day—if there’s any left.

Why You’ll Love This No-Bake Cranberry White Chocolate Cheesecake

This cheesecake brings together the creamy indulgence of white chocolate with the festive sparkle of cranberries. It’s an ideal dessert for winter holidays but honestly, it’s so good, I make it year-round. Because it’s no-bake, it’s stress-free and doesn’t require oven timing coordination. Plus, it chills into the perfect sliceable texture and holds up beautifully on a dessert table.

What Kind of Cranberries Should I Use?

I use fresh or frozen cranberries for the topping—either works great. Fresh cranberries are ideal during the winter season, but if you’ve got a stash of frozen ones, they’ll work just as well. Just don’t use dried cranberries—they won’t break down into that glossy, saucy texture that makes the topping so special.

Options for Substitutions

If you don’t have graham crackers for the crust, digestive biscuits or even gingersnaps are a great alternative that adds a spicy depth. For a dairy-free version, use plant-based cream cheese and coconut cream instead of whipping cream. And while white chocolate is the star here, you could easily switch it up with dark or milk chocolate for a different flavor twist.

Ingredients for This No-Bake Cranberry White Chocolate Cheesecake

Graham cracker crumbs – These form the base of the crust and add a slightly sweet, buttery crunch.
Unsalted butter – Melted butter binds the graham cracker crumbs into a firm crust.
Cream cheese – The heart of the filling, giving it that smooth, tangy richness.
White chocolate – Melted and folded into the filling for luxurious sweetness and a silky texture.
Heavy cream – Whipped and folded in for a light, mousse-like finish.
Powdered sugar – Adds sweetness without grittiness and helps stabilize the filling.
Vanilla extract – Rounds out the flavor of the filling with warmth and depth.
Fresh or frozen cranberries – Used in the topping for a tart contrast to the sweet filling.
Granulated sugar – Sweetens the cranberry topping and balances its tartness.
Orange zest and juice – Adds brightness and a subtle citrus note to the cranberries.
Cornstarch (optional) – Helps thicken the cranberry topping if needed.

Step 1: Make the Crust

In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated. Press the mixture into the bottom of a springform pan, making sure it’s tightly packed and level. Chill in the fridge for at least 20 minutes to firm up.

Step 2: Prepare the White Chocolate Filling

Melt the white chocolate gently using a double boiler or microwave in 30-second bursts, stirring between each until smooth. Let it cool slightly so it doesn’t seize when mixed with the cream cheese.

Step 3: Mix the Cream Cheese Base

In a large mixing bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and vanilla extract, then pour in the cooled white chocolate. Mix until everything is well combined.

Step 4: Fold in the Whipped Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. This gives the cheesecake its light, airy texture.

Step 5: Assemble and Chill

Spoon the cheesecake filling over the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 6 hours, preferably overnight, until set.

Step 6: Make the Cranberry Topping

In a saucepan, combine cranberries, granulated sugar, orange juice, and zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-12 minutes. If needed, add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken. Cool completely before using.

Step 7: Top and Serve

Once the cheesecake has set and the cranberry topping is cooled, spoon the topping over the cheesecake. Let it chill for another 30 minutes before slicing to ensure everything is perfectly set.

How Long to Prepare the No-Bake Cranberry White Chocolate Cheesecake

This cheesecake is fairly quick to assemble but requires proper chilling time to set beautifully. Plan ahead for the best results.

Preparation Time: The hands-on time is about 30–40 minutes. That includes making the crust, whipping the filling, and preparing the cranberry topping. None of the steps are difficult, but the key is to let things cool and mix gently where needed.

Chilling Time: After assembly, the cheesecake needs to chill for a minimum of 6 hours, but I highly recommend letting it set overnight. The cranberry topping can also be made ahead and refrigerated separately, then added before serving.

Tips for Perfect Cheesecake

Use room temperature cream cheese to ensure a lump-free, smooth filling.
Cool your melted white chocolate before mixing to prevent curdling the cream cheese.
Whip the cream separately and fold it in gently for a mousse-like texture.
Chill overnight for the cleanest slices and best texture.
Use a springform pan lined with parchment for easy release.

Watch Out for These Mistakes While Cooking

Overheating the white chocolate can cause it to seize and become grainy. Melt it slowly.
Skipping chill time may result in a runny cheesecake that doesn’t hold its shape.
Using low-fat cream cheese can lead to a watery texture and less flavor.
Not pressing the crust firmly enough can cause it to fall apart when slicing.
Pouring hot cranberry topping on the filling can melt the cheesecake—make sure it’s completely cool.

What to Serve With No-Bake Cranberry White Chocolate Cheesecake?

1. Fresh Mint Tea

A warm and refreshing counterbalance to the creamy dessert.

2. Sparkling Water with Citrus

A light and zesty drink that helps cleanse the palate.

3. Vanilla Ice Cream

For extra indulgence, serve a small scoop on the side.

4. Roasted Nuts

The salty crunch of roasted almonds or pecans pairs beautifully with the sweet cheesecake.

5. Dark Chocolate Shavings

Add a sprinkle on top of each slice for a decadent finishing touch.

Storage Instructions

Refrigerator: Store the cheesecake covered in the fridge for up to 5 days. It stays firm and flavorful and even improves in texture after the first day. Keep it in an airtight container or tightly wrap the springform pan.

Freezer: You can freeze the cheesecake (without the cranberry topping) for up to 2 months. Wrap it in plastic and then foil. Thaw overnight in the fridge before topping and serving.

Cranberry Topping: This can be made in advance and stored in a separate airtight container in the fridge for up to a week. Only add it once it’s completely cooled.

Estimated Nutrition

Per slice (based on 12 slices):

Calories: ~420
Total Fat: 28g
Saturated Fat: 17g
Carbohydrates: 36g
Sugars: 27g
Protein: 5g
Fiber: 1g
Sodium: 180mg

Frequently Asked Questions

How long does the cheesecake need to set?

At least 6 hours, but overnight is ideal for a firm texture and clean slices.

Can I use store-bought cranberry sauce?

Yes, in a pinch, but homemade cranberry topping adds much better texture and flavor.

Is this recipe gluten-free?

Only if you use gluten-free graham crackers or crust alternative.

Can I make this ahead of time?

Absolutely! You can make it a day or even two in advance—just keep it chilled.

What if I don’t have white chocolate?

You can substitute with milk or dark chocolate, but it will change the flavor profile significantly.

Conclusion

This No-Bake Cranberry White Chocolate Cheesecake is everything you want in a holiday dessert—stunning to look at, indulgent to eat, and surprisingly easy to make. Its creamy white chocolate filling and vibrant cranberry topping make every bite a perfect mix of rich and refreshing. Whether you’re making it for a gathering or just treating yourself, this cheesecake is sure to leave an impression.