Description
Velvety smooth, rich, and stunningly festive, this No-Bake Cranberry White Chocolate Cheesecake is a holiday dessert worth celebrating. It features a buttery graham cracker crust, a creamy white chocolate cheesecake filling, and a tangy, jewel-toned cranberry topping. Perfect for Christmas, Thanksgiving, or winter dinner parties, it’s also an easy dessert option that doesn’t require oven time—ideal when you’re juggling other dishes. If you’re looking for holiday dessert ideas, quick winter treats, or no-bake cheesecake recipes, this is a must-try.
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)
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly moistened.
2. Press the crumb mixture into the bottom of a springform pan. Chill for 20 minutes.
3. Melt the white chocolate gently and allow it to cool slightly.
4. In a large bowl, beat cream cheese until smooth.
5. Add powdered sugar and vanilla extract to the cream cheese. Mix well.
6. Pour in the cooled white chocolate and beat until combined.
7. In another bowl, whip the heavy cream until soft peaks form.
8. Gently fold the whipped cream into the cream cheese mixture.
9. Spoon the filling onto the chilled crust. Smooth the top.
10. Cover and refrigerate for at least 6 hours or overnight.
11. In a saucepan, combine cranberries, sugar, orange juice, and zest.
12. Cook over medium heat for 10-12 minutes until cranberries burst and the mixture thickens.
13. Add cornstarch slurry if needed for thickening. Let it cool completely.
14. Once the cheesecake is set, top with cooled cranberry sauce.
15. Chill again for 30 minutes before serving.
Notes
Always let the melted white chocolate cool slightly before mixing to avoid curdling the filling.
Use full-fat cream cheese for the best structure and taste.
Make the cranberry topping in advance so it cools fully before topping the cheesecake.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg