This White Chocolate Cranberry Cheesecake is a festive masterpiece, perfect for holiday celebrations. The rich and creamy vanilla bean cheesecake, layered with homemade cranberry jam and topped with a luscious white chocolate mousse, offers a symphony of flavors that dance on your palate. The tartness of the cranberries beautifully complements the sweetness of the white chocolate, creating a dessert that’s not only a feast for the eyes but also a delight for the taste buds.
The elegance of this cheesecake makes it a showstopper at any holiday table. Its luxurious layers and the harmonious blend of textures make each bite an unforgettable experience. Whether you’re hosting a Christmas dinner or looking for a special dessert to bring to a holiday party, this White Chocolate Cranberry Cheesecake is sure to impress and spread the joy of the season.
Table of contents
Cranberry and White Chocolate Cheesecake Recipe
Ingredients
For the Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- ½ tablespoon vanilla extract
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 24 oz softened cream cheese
- ¾ cup heavy whipping cream
- 2 tablespoons sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons corn starch
- ½ cup white granulated sugar
- 1 vanilla bean
For the White Chocolate Mousse:
- 8 oz white baking chocolate bars
- 8 oz softened cream cheese
- 8 oz whipped topping (e.g., COOL Whip)
For the Candied Cranberries (Optional):
- 8 oz fresh cranberries
- 1½ cups water
- 1½ cups sugar
- ½ cup super fine sugar
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Instructions
Candied Cranberries (Prepare Overnight):
- Heat water and 1½ cups sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and let cool slightly.
- Add cranberries, stir, cover, and refrigerate overnight.
- Drain cranberries and coat them in ½ cup sugar. Set aside for decoration.
Quick Cranberry Jam:
- Over medium heat, cook cranberries, sugar, and vanilla extract in a saucepan for 12-15 minutes. Let it cool completely.
Crust:
- Preheat the oven to 325°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, melted butter, and vanilla. Press into the bottom and halfway up the sides of the pan.
- Spread half of the cranberry jam over the crust.
Cheesecake:
- Beat cream cheese and sugar until smooth. Add vanilla extract and sour cream; mix well.
- Add eggs one at a time, mixing after each. Scrape the bowl and mix in corn starch.
- Gradually pour in heavy cream while mixing. Scrape the bowl again.
- Split the vanilla bean, scrape out seeds, and mix into the batter.
- Pour the batter over the jam in the springform pan.
- Place the pan in a roasting pan, add water halfway up the springform, and bake for 70-75 minutes. Turn off the oven, open the door halfway, and let the cheesecake rest for 10 minutes before removing.
- Let it cool for 20 minutes, then run a knife around the edge. Cool for an additional hour.
- Spread the remaining jam on top and refrigerate for at least 4 hours before adding mousse.
White Chocolate Mousse:
- Melt white chocolate as per package instructions.
- Beat cream cheese, then mix in the melted chocolate.
- Gently fold in whipped topping.
- Spread or pipe the mousse over the cheesecake. Add candied cranberries on top if desired.
Prep Time: 8 hours | Cooking Time: 1 hour 40 minutes | Total Time: 9 hours 40 minutes
Cakories : 520 kcal | Servings: 10 servings (9-inch cheesecake)
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Cranberry and White Chocolate Cheesecake FAQS
No-bake cheesecake filling typically consists of the following ingredients: Cream Cheese: This is the main ingredient that gives the cheesecake its rich and creamy texture. It’s important to use full-fat cream cheese for the best consistency.
Sugar: Granulated sugar or powdered sugar is used to sweeten the filling. Powdered sugar can also help to achieve a smoother texture.
Heavy Cream or Whipped Cream: This is used to give the cheesecake a light and airy texture. Heavy cream is often whipped and then folded into the cream cheese mixture.
Flavorings: Common flavorings include vanilla extract, lemon juice, or lemon zest. These add depth and brightness to the cheesecake’s flavor.
Optional Add-ins: Depending on the recipe, ingredients like sour cream, condensed milk, or even Greek yogurt can be added for extra creaminess or flavor.
Can you freeze a no-bake cheesecake? Yes, you can fr Make sure the cheesecake is fully set in the refrigerator first.
Wrap the cheesecake (or individual slices) tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
It can be stored in the freezer for up to 3 months.
To thaw, place it in the refrigerator overnight. Avoid thawing at room temperature as it can cause the texture to become too soft or lose its shape.
ure the cheesecake is fully set in the refrigerator first.
Wrap the cheesecake (or individual slices) tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
It can be stored in the freezer for up to 3 months.
To thaw, place it in the refrigerator overnight. Avoid thawing at room temperature as it can cause the texture to become too soft or lose its shape.
Remember, the texture of a no-bake cheesecake after freezing and thawing might be slightly different from when it’s fresh, but it will still be delicious!
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Print
Cranberry and White Chocolate Cheesecake
Make your holiday dessert table shine with our luxurious White Chocolate Cranberry Cheesecake. A heavenly combination that’s sure to impress! ????????????
- Total Time: 9 hours 40 minutes
- Yield: 10 servings 1x
Ingredients
For the Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- ½ tablespoon vanilla extract
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 24 oz softened cream cheese
- ¾ cup heavy whipping cream
- 2 tablespoons sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons corn starch
- ½ cup white granulated sugar
- 1 vanilla bean
For the White Chocolate Mousse:
- 8 oz white baking chocolate bars
- 8 oz softened cream cheese
- 8 oz whipped topping (e.g., COOL Whip)
For the Candied Cranberries (Optional):
- 8 oz fresh cranberries
- 1½ cups water
- 1½ cups sugar
- ½ cup super fine sugar
Instructions
Candied Cranberries (Prepare Overnight):
- Heat water and 1½ cups sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and let cool slightly.
- Add cranberries, stir, cover, and refrigerate overnight.
- Drain cranberries and coat them in ½ cup sugar. Set aside for decoration.
Quick Cranberry Jam:
- Over medium heat, cook cranberries, sugar, and vanilla extract in a saucepan for 12-15 minutes. Let it cool completely.
Crust:
- Preheat the oven to 325°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, melted butter, and vanilla. Press into the bottom and halfway up the sides of the pan.
- Spread half of the cranberry jam over the crust.
Cheesecake:
- Beat cream cheese and sugar until smooth. Add vanilla extract and sour cream; mix well.
- Add eggs one at a time, mixing after each. Scrape the bowl and mix in corn starch.
- Gradually pour in heavy cream while mixing. Scrape the bowl again.
- Split the vanilla bean, scrape out seeds, and mix into the batter.
- Pour the batter over the jam in the springform pan.
- Place the pan in a roasting pan, add water halfway up the springform, and bake for 70-75 minutes. Turn off the oven, open the door halfway, and let the cheesecake rest for 10 minutes before removing.
- Let it cool for 20 minutes, then run a knife around the edge. Cool for an additional hour.
- Spread the remaining jam on top and refrigerate for at least 4 hours before adding mousse.
White Chocolate Mousse:
- Melt white chocolate as per package instructions.
- Beat cream cheese, then mix in the melted chocolate.
- Gently fold in whipped topping.
- Spread or pipe the mousse over the cheesecake. Add candied cranberries on top if desired.
- Prep Time: 8 hours
- Cook Time: 1 hour 40 minutes
Nutrition
- Calories: 1005 kcal |
Keywords: christma cheesecake, cranberry jam, white chocolate mousse, cheesecake