No-Bake Cranberry White Chocolate Cheesecake (Printable)
Creamy no-bake cheesecake layered with white chocolate and a bright cranberry topping on a buttery cookie crust.
# What You'll Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, crushed
02 - 5 tablespoons unsalted butter, melted
→ Cheese Filling
03 - 14 ounces cream cheese, at room temperature
04 - 1 1/4 cups heavy cream
05 - 5 1/3 ounces white chocolate, chopped
06 - 1/3 cup plus 1 tablespoon granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice
→ Cranberry Topping
09 - 7 ounces fresh or frozen cranberries
10 - 1/3 cup plus 1 teaspoon granulated sugar
11 - 1/4 cup water
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# How-To Steps:
01 - Line the base of a 9-inch springform pan with parchment paper and set aside.
02 - Combine crushed graham crackers or biscuits and melted butter in a mixing bowl until uniformly moistened. Press mixture firmly and evenly into the bottom of the springform pan. Refrigerate while assembling the filling.
03 - Place white chocolate in a heatproof bowl set over gently simmering water. Stir until melted and smooth, then remove from heat and let cool slightly.
04 - In a large mixing bowl, beat cream cheese and granulated sugar until completely smooth and fluffy. Add vanilla extract and lemon juice, mixing thoroughly.
05 - In a separate bowl, whip heavy cream to medium-stiff peaks using a hand mixer or stand mixer.
06 - Fold melted white chocolate into the cream cheese mixture until incorporated. Gently fold in the whipped cream, taking care not to deflate the mixture.
07 - Pour filling evenly over the chilled crust. Use a spatula to smooth the surface. Cover and refrigerate for at least 6 hours or overnight until fully set.
08 - In a saucepan, combine cranberries, granulated sugar, and water. Simmer over medium heat for about 8 minutes, stirring occasionally, until cranberries burst and mixture begins to thicken. Add cornstarch slurry and cook for 1 to 2 minutes more, stirring until glossy and slightly thickened. Allow topping to cool completely.
09 - Once cheesecake is fully set, spread cooled cranberry topping evenly over the surface. Release cheesecake from the springform pan just before serving.
# Expert Suggestions:
01 -
- No oven fuss, just a simple mix and chill for a showstopper that looks (and tastes) like you spent all day.
- The marriage of tart cranberries and creamy cheesecake gets me recipe requests at every party where it makes an appearance.
02 -
- One time I cheated the chilling step and got cheesecake soup—let it set for the full 6 hours or, honestly, overnight.
- Cooling the white chocolate enough before adding saves you from runny filling disasters—it&aposs worth the patience.
03 -
- Always let the cheesecake come to room temp for 15 minutes before serving for the silkiest texture.
- Don&tforget to taste your cranberry topping; a pinch of salt or an extra drizzle of lemon can make the flavors pop.