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Cranberry White Chocolate Cheesecake

Slice of Cranberry White Chocolate Cheesecake topped with whipped cream and sugared cranberries on a green plate with a festive plaid tablecloth.
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A festive no-bake cranberry white chocolate cheesecake featuring a graham cracker crust, creamy white chocolate filling, tangy homemade cranberry jam, sugared cranberries, and whipped cream. Perfect for Christmas and holiday celebrations.

Ingredients

Scale
  • 14 graham cracker sheets
  • 8 tablespoons (1/2 cup) melted butter
  • 16 oz full-fat cream cheese (softened)
  • 1 1/4 cups powdered sugar
  • 1 cup high-quality white chocolate (melted)
  • 1 1/2 cups heavy cream (cold, whipped)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 12 oz fresh cranberries (for jam)
  • 2 tablespoons water (for jam)
  • 1 1/4 cups sugar (for jam)
  • 1 tablespoon cornstarch (for jam)
  • 1/4 teaspoon almond extract (for jam)
  • 12 oz cranberries (for sugared topping)
  • 3/4 cup water (for syrup)
  • 1 cup sugar (plus extra for coating)
  • 2 cups heavy cream (for whipped topping)
  • 1/2 cup powdered sugar (for whipped topping)

Instructions

  1. Crush graham crackers in a food processor and mix with melted butter until combined. Press into a 9-inch springform pan and freeze for 20 minutes.
  2. In a bowl, whip 1.5 cups of heavy cream until stiff peaks form and set aside.
  3. In another bowl, blend cream cheese and powdered sugar for 4 minutes until fluffy. Add vanilla extract and melted white chocolate and mix until smooth.
  4. Gently fold whipped cream into the cream cheese mixture without deflating it. Pour over the crust and refrigerate for at least 6 hours or overnight.
  5. For the cranberry jam: In a saucepan, combine cranberries, water, sugar, and cornstarch. Simmer over medium heat for 8–10 minutes until thickened. Remove from heat and stir in almond extract. Chill before using.
  6. For sugared cranberries: Dissolve sugar in water over medium heat to create a syrup. Add cranberries and simmer for 1–2 minutes. Remove and dry on a rack. Once tacky, roll in extra sugar and let dry for 1 hour.
  7. For whipped topping: Whip heavy cream and powdered sugar until stiff peaks form.
  8. Assemble the cheesecake by spreading cranberry jam over the filling, topping with whipped cream, and garnishing with sugared cranberries. Pipe whipped cream around the edges if desired.

Notes

  • Use full-fat cream cheese for best texture and structure.
  • Melt white chocolate slowly to prevent burning—use a double boiler or microwave at 50% power.
  • Make the jam and crust in advance for easier prep on the day of serving.
  • Sugared cranberries add beautiful sparkle and tartness—don’t skip them!
  • This cheesecake can be frozen and thawed before serving.

Nutrition

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