No-Bake Cranberry White Chocolate Cheesecake

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No-Bake Cranberry White Chocolate Cheesecake

Course Dessert
Servings 16


*Graham Cracker Crust:*

  • 14 Graham Cracker Sheets
  • 8 Tablespoons Butter 1/2 cup, melted

*White Chocolate Cheesecake Filling:*

  • 16 ounces Cream Cheese softened
  • 1 1/4 cup Powdered Sugar
  • 1 cup White Chocolate melted
  • 1 1/2 cups Heavy Cream whipped
  • 1 teaspoon Vanilla Extract or Vanilla Bean Paste

*Cranberry Jam:*

  • 12 ounces Fresh Cranberries
  • 2 Tablespoons Water
  • 1 1/4 cups Sugar
  • 1 Tablespoon Cornstarch
  • 1/4 teaspoon Almond Extract

*Sugared Cranberries:*

  • 12 ounces Cranberries
  • 1 cup Sugar plus more for rolling
  • 3/4 cup Water

*Whipped Cream:*

  • 2 cups Heavy Cream
  • 1/2 cup Powdered Sugar


  • Start by making the graham cracker crust. Use a food processor to pulse graham cracker sheets and melted butter until fine crumbs. Press into a 9-inch springform pan and freeze for at least 20 minutes.
  • Prepare the white chocolate cheesecake filling. Cream together softened cream cheese and sugar in a large bowl until light and fluffy.
  • Slowly melt the white chocolate using a double boiler or microwave (use 50% power in 30-second increments). Add melted white chocolate to the cream cheese mixture and stir together.
  • Whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture, being careful not to overmix. Pour into the graham cracker crust, cover, and refrigerate for 6 hours or overnight.
  • Make the cranberry jam by simmering fresh cranberries, water, sugar, and cornstarch until it thickens (about 8-10 minutes). Refrigerate once thickened.
  • Create sugared cranberries by coating them in a sugar-water mixture. Allow them to dry for about 1 hour.
  • Whip homemade whipped cream until stiff peaks form.
  • To assemble, spread fresh cranberry jam over the white chocolate cheesecake filling, add a layer of whipped cream, and top with sugared cranberries. Optionally, pipe whipped cream around the edges.


  • Can I make this ahead of time?* Absolutely! Prepare the cranberry jam a week in advance, the white chocolate cheesecake filling 1-2 days ahead, and the graham cracker crust a week in advance. Pipe the whipped cream on top the day of or 1 day before.
  • Can I use low-fat cream cheese?* It’s best to stick to full-fat cream cheese for the perfect texture as this no-bake cheesecake needs to set up and firm up in the refrigerator. Enjoy your festive creation!

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