Description
This White Chocolate Cranberry Cheesecake is a luscious no-bake dessert combining a buttery graham cracker crust with a creamy white chocolate and cream cheese filling layered with tangy homemade cranberry sauce. Perfectly chilled and garnished with whipped cream, fresh cranberries, and white chocolate shavings, this elegant dessert is ideal for festive occasions or a delightful treat year-round.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Cranberry Sauce
- 8 oz fresh cranberries (about 2½ cups)
- ¼ cup water
- ½ cup granulated sugar
- ½ teaspoon finely grated orange zest
Filling
- ⅔ cup good quality white chocolate chips (Guittard or Ghirardelli recommended)
- 1¾ cups plus 2 tablespoons chilled heavy whipping cream, divided
- 1 cup powdered sugar, divided
- 12 ounces full fat cream cheese, at room temperature
- ½ teaspoon pure vanilla extract
Garnish
- Cranberries
- White chocolate shavings
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter together until well combined.
- Bake the crust: Press the crumb mixture into the bottom and at least halfway up the sides of a 9-inch pie plate about 2 inches high, using the bottom of a measuring cup for even pressing. Bake for 8-10 minutes until golden brown and fragrant. Let cool to room temperature.
- Make the cranberry sauce: In a saucepan, combine fresh cranberries, water, granulated sugar, and orange zest. Bring to a boil then reduce to a simmer. Cook for 5-10 minutes, stirring occasionally, until the sauce thickens and most cranberries burst. Transfer to a bowl and cool completely, either at room temperature or refrigerated.
- Melt the white chocolate: Combine white chocolate chips and 2 tablespoons of heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring well between each until fully melted and smooth. Be careful to melt slowly to avoid overheating. Alternatively, melt using a double boiler. Let the mixture cool slightly but keep it melted.
- Whip the cream: Using a hand mixer or stand mixer with the whisk attachment, whip the remaining 1¾ cups heavy cream and ⅓ cup powdered sugar until stiff peaks form. Refrigerate this whipped cream for now.
- Prepare the filling: In a separate bowl, beat the room temperature cream cheese with the melted white chocolate until smooth. Add the remaining ⅔ cup powdered sugar and vanilla extract and beat until fully combined and smooth, scraping the bowl sides as needed. Gently fold in about two-thirds of the chilled whipped cream into the cream cheese mixture until combined. Keep the remaining whipped cream in the refrigerator for topping later.
- Assemble the cheesecake: Spoon the cream cheese filling and the cooled cranberry sauce into the crust in alternating dollops. Use the tip of a sharp knife to swirl the cranberry sauce and cream cheese mixture together gently, creating a marbled effect. Spread evenly.
- Chill the cheesecake: Cover the pie and refrigerate for at least 6 hours, preferably overnight, so the cheesecake firms up and the flavors meld.
- Serve the cheesecake: Before serving, pipe or spread the reserved whipped cream evenly over the top of the cheesecake. If the whipped cream has lost volume, you can rewhip it briefly. Garnish with fresh cranberries and white chocolate shavings to finish.
Notes
- Use a high-quality white chocolate for the best flavor and smooth melting experience.
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Press the crust firmly to prevent it from crumbling when slicing.
- The cheesecake needs several hours to set fully in the fridge, so plan ahead.
- Rewhip the whipped cream if it softens before piping or spreading.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
