No-Bake Cranberry White Chocolate Cheesecake
This elegant, no-bake Cranberry White Chocolate Cheesecake is a show-stopping holiday dessert, with creamy white chocolate filling, tart cranberry jam, and a crunchy graham cracker crust. Perfect for Christmas and other festive gatherings!
Prep Time
Active: 1 hour
Chilling: 6 hours or overnight
Servings
16 slices
Ingredients
For the Graham Cracker Crust:
14 graham cracker sheets
8 tbsp butter, melted 杻
For the White Chocolate Cheesecake Filling:
16 oz cream cheese, softened 燎
1 1/4 cups powdered sugar
1 cup white chocolate, melted
1 1/2 cups heavy cream, whipped
1 tsp vanilla extract or vanilla bean paste
For the Cranberry Jam:
12 oz fresh cranberries
2 tbsp water
1 1/4 cups sugar
1 tbsp cornstarch
1/4 tsp almond extract
For Sugared Cranberries:
12 oz fresh cranberries
1 cup sugar plus more for rolling
3/4 cup water
For Whipped Cream:
2 cups heavy cream
1/2 cup powdered sugar
Instructions
1. Prepare the Graham Cracker Crust:
Pulse the graham crackers and melted butter in a food processor until fine crumbs form.
Press firmly into the bottom of a 9-inch springform pan. Freeze for at least 20 minutes.
2. Make the White Chocolate Cheesecake Filling:
In a large mixing bowl, beat cream cheese and powdered sugar until light and fluffy about 4 minutes.
Melt the white chocolate carefully double boiler or microwave in 30-second increments at 50% power, then 15 seconds if needed.
Stir the melted chocolate and vanilla into the cream cheese mixture.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Pour the filling into the crust, cover, and refrigerate for at least 6 hours or overnight.
3. Make Cranberry Jam:
In a pot over medium heat, combine cranberries, water, sugar, and cornstarch. Let simmer for 8-10 minutes, stirring often, until the cranberries soften and the jam thickens.
Remove from heat, add almond extract, and refrigerate.
4. Make Sugared Cranberries:
Rinse cranberries under cold water.
In a saucepan, heat sugar and water until sugar dissolves. Add cranberries and simmer for 1-2 minutes.
Using a slotted spoon, transfer cranberries to a wire rack to cool.
Roll cooled cranberries in sugar until well-coated. Allow to dry for about 1 hour.
5. Whip Cream for Topping:
In a bowl, whip heavy cream and powdered sugar until stiff peaks form.
6. Assemble the Cheesecake:
Spread cranberry jam over the cheesecake filling, followed by a layer of whipped cream.
Decorate with sugared cranberries and additional whipped cream around the edges, if desired.
This cheesecake combines the sweetness of white chocolate with the tartness of cranberries, making it a holiday favorite! Enjoy each delicious bite.