Description
This No-Bake Cranberry White Chocolate Cheesecake is the perfect holiday dessert, combining creamy cheesecake filling, tangy cranberry topping, and smooth white chocolate over a buttery graham cracker crust. Easy, elegant, and festive, it’s a must-make no-bake dessert for Christmas, Thanksgiving, or winter gatherings.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
8 ounces white chocolate, melted
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 cups fresh cranberries
½ cup granulated sugar
1 teaspoon orange zest
1 tablespoon cornstarch
Instructions
1. Combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan and chill.
2. Melt white chocolate and let it cool slightly. Beat cream cheese until smooth, then add melted chocolate.
3. Whip heavy cream with vanilla extract until stiff peaks form. Fold into cream cheese mixture.
4. Pour filling over crust. Smooth the top and refrigerate for 6 hours or overnight.
5. In a saucepan, combine cranberries, sugar, orange zest, and a splash of water. Cook until cranberries burst.
6. Stir in cornstarch dissolved in water. Simmer until thickened. Let cool completely.
7. Once cheesecake is set, top with cooled cranberry sauce. Slice and serve.
Notes
Make sure the white chocolate is fully melted and cooled to avoid seizing when mixed with cream cheese.
Whip the cream to stiff peaks for a stable, fluffy texture.
Let the cranberry topping cool fully before adding it to prevent melting the cheesecake layer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 23g
- Sodium: 150mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg