This is a beautiful Christmas Cranberry Cheesecake perfect for the holidays. This no-bake white chocolate cheesecake has a graham cracker crust, white chocolate cream cheese filling, topped with homemade cranberry jam, sugared cranberries, and whipped cream.
Prep Time1 hourhr
6 hourshrs
Course: Dessert
Cuisine: American
Keyword: christmas cheesecake, no bake cheesecake, no-bake cranberry white chocolate cheesecake
Servings: 16
Author: Modern Honey® - www.modernhoney.com
Ingredients
Graham Cracker Crust:
14Graham Cracker Sheets
8TablespoonsButter(1/2 cup, melted)
White Chocolate Cheesecake Filling:
16ouncesCream Cheese(softened)
1 1/4cupPowdered Sugar
1cupWhite Chocolate(melted)
1 1/2cupsHeavy Cream(whipped)
1teaspoonVanilla Extract or Vanilla Bean Paste
Cranberry Jam:
12ouncesFresh Cranberries
2TablespoonsWater
1 1/4cupsSugar
1TablespoonCornstarch
1/4teaspoonAlmond Extract
Sugared Cranberries:
12ouncesCranberries
1cupSugar(plus more for rolling)
3/4cupWater
Whipped Cream:
2cupsHeavy Cream
1/2cupPowdered Sugar
Instructions
Start by making the graham cracker crust. I like to put the graham cracker sheets and butter in a food processor and pulse until fine crumbs. Press into a 9-inch springform pan and place in the freezer for at least 20 minutes.
Make the white chocolate cheesecake filling. In a large mixing bowl, cream together cream cheese and sugar for 4 minutes or until light and fluffy. Add vanilla extract.
Melt the white chocolate. When working with white chocolate, the key is to slowly melt it. You can use a double boiler or microwave method. If using the microwave, use only 50% power and cook in 30-second increments. After cooking it for 30 seconds, move to 15-second increments. White chocolate can burn easily! Add melted white chocolate and stir together.
In a bowl, whip the heavy cream until stiff peaks form. Carefully fold into the cream cheese mixture making sure to not overmix and lose some of the volume of the whipped cream.
Pour into the graham cracker crust, cover, and refrigerate for 6 hours or overnight.
Make the cranberry jam. In a pot over medium heat, heat fresh cranberries, water, sugar, and cornstarch until it starts to simmer. Let it thicken and the cranberries soften and break apart, about 8-10 minutes. Stir often to make sure it doesn't burn on the bottom. Once it begins to thicken, remove from heat and add almond extract. Cover and place in the refrigerator.
Make sugared cranberries. More details in the recipe card about how to make homemade sugared cranberries. Start by rinsing the cranberries under cold water. In a saucepan, combine sugar and water and heat over medium heat until sugar dissolves. Add the fresh cranberries to the saucepan with the simple syrup. Bring the mixture to a simmer for about 1-2 minutes. Using a slotted spoon, remove the cranberries from the syrup and drain on a wire rack for a few minutes. Allow them to cool slightly. Place sugar in a bowl. Roll the slightly cooled cranberries in the sugar until well coated. Let them dry out for about 1 hour.
Whip homemade whipped cream for the topping. In a bowl, whip heavy cream and powdered sugar until stiff peaks form.
To assemble, spread fresh cranberry jam over the white chocolate cheesecake filling. Spread a layer of whipped cream. Top with sugared cranberries. Pipe whipped cream around the edges, if so desired.
Notes
Can I make this ahead of time?Yes! Since there are five components to this holiday dessert, I suggest making it ahead of time. The cranberry jam can be made 1 week in advance. The white chocolate cheesecake filling can be made 1-2 days in advance. The graham cracker crust can be made 1 week in advance. I would pipe the whipped cream for the top the day of or 1 day before.Can I use low-fat cream cheese in this recipe?I don't suggest using low-fat cream cheese in this no-bake cheesecake recipe. Since it needs to set up and firm up in the refrigerator, it is imperative to use full-fat cream cheese.