White Chocolate Cranberry Cheesecake

This creamy no-bake white chocolate cranberry cheesecake is my tried-and-true festive dessert for both holidays and birthdays. Each bite balances tangy cranberry against sweet silky white chocolate, layered over a buttery biscuit crust. It is the kind of showstopper treat that gets recipe requests every time I bring it to the table.

I first made this during a winter dinner party where I wanted something beautiful and effortless. Now I repeat it every Christmas and my niece claims it is her favorite dessert ever.

Ingredients

• Digestive biscuits or graham crackers: They make a crisp buttery base for the creamy filling. Choose brands with a toasty golden hue for best flavor
• Unsalted butter: Brings richness and ensures the crust sticks together. Go for European-style for extra depth
• White chocolate: Adds luscious smoothness and mild sweetness Select bars over chips for smoother melting
• Cream cheese: Creates the classic tang and structure of the cheesecake Use full-fat for the creamiest texture
• Powdered sugar: Dissolves quickly in the creamy base and balances the tart cranberry
• Heavy cream: Whips up to create an airy lightness in the filling Use it very cold for the best volume
• Vanilla extract: Enhances the subtle sweetness and rounds out all the flavors Opt for pure extract if possible
• Fresh or frozen cranberries: Bright and tart they are essential for the swirl If using frozen do not thaw before cooking
• Granulated sugar: Sweetens and thickens the cranberry component
• Lemon juice: Lifts the cranberry flavor Adds brightness Do not skip
• Optional white chocolate shavings, fresh cranberries and mint leaves: For a bakery-style finish that looks as good as it tastes

• Tip: For the best result let cream cheese soften at room temperature before mixing as it makes the filling delightfully smooth.

Instructions

Prepare the Crust:

Crush the digestive biscuits or graham crackers until very fine then combine them with melted unsalted butter Stir until all the crumbs look evenly damp which ensures the crust will set properly Press this mixture firmly into the base of a 23 centimeter springform pan lined with parchment paper Use a flat-bottomed glass or cup to press the crumbs into an even layer and make sure to pack the edges too Place the pan in the fridge while you prepare the filling

Make the Cranberry Sauce:

Combine cranberries granulated sugar water and lemon juice in a small saucepan Heat over medium stirring occasionally until the cranberries begin to pop and the mixture thickens about eight to ten minutes You should see the fruit break down and create a jammy texture Let the mixture cool to room temperature For a smoother swirl you can puree the sauce with a blender or leave it chunky for more texture then set aside

Melt the White Chocolate:

Place the chopped white chocolate in a heatproof bowl and set it over a pot of barely simmering water Make sure the bowl does not touch the water Stir gently until the chocolate is completely melted and glossy Take it off the heat and let it cool slightly so it stays smooth but does not seize when mixed

Prepare the Filling:

In a large mixing bowl beat the softened cream cheese and powdered sugar together until very smooth and creamy Make sure there are no lumps Add the vanilla extract and the melted white chocolate Be sure the chocolate has cooled so it folds in easily without hardening

Whip the Cream:

In a separate bowl whip the heavy cream using an electric mixer until stiff peaks form The cream should be pillowy and thick Stop as soon as it holds its shape to avoid overwhipping

Fold and Combine:

Gently fold the whipped cream into the cream cheese and white chocolate mixture Use a wide spatula and a light hand to keep the filling airy and smooth Do not deflate the whipped cream This creates a mousse-like texture

Assemble the Cheesecake:

Spoon half the cheesecake filling over the chilled biscuit crust Use an offset spatula to smooth the surface then dollop half the cranberry sauce on top Swirl it gently with a skewer or knife to create a marbled effect Repeat with the remaining filling and remaining cranberry sauce swirling again for a beautiful pattern

Chill to Set:

Cover the pan tightly with plastic wrap or foil and refrigerate the cheesecake for at least six hours or overnight if possible This step is essential as it allows the filling to firm up for clean slicing

Decorate and Serve:

Once set remove the cheesecake from the springform pan and transfer to a serving plate Garnish lavishly with extra white chocolate shavings scatter fresh cranberries and tuck in a few mint leaves for a pop of color Slice with a hot dry knife for neat portions and enjoy every luscious layer

Pin

The burst of color in every slice comes from that homemade cranberry swirl which is my favorite part to play with I like to taste a spoonful warm right after making it It reminds me of the first time my cousin helped me and we both got pink fingers from swirling and giggling over the beautiful pattern

Storage Tips

Keep the cheesecake in an airtight container in the fridge for up to four days If you want to freeze it make sure it is fully set in the fridge first then wrap individual slices in parchment paper and store in a freezer-safe bag It thaws overnight in the fridge and still tastes just as creamy I have frozen this ahead for parties with great results

Ingredient Substitutions

You can use gluten-free biscuits for the crust and vegan cream cheese with coconut cream for a dairy-free version Make sure to use white chocolate without milk solids for a vegan adaptation Instead of cranberries try a swirl of raspberry or even sour cherry if that is what you have on hand

Serving Suggestions

Present this cheesecake on a cake stand for a festive touch I love to scatter extra cranberries and mint around the plate If you want an adult twist drizzle a small splash of orange liqueur over each slice right before serving

Pin

Every creamy slice delivers a showstopping balance of flavors for festive tables. Make it ahead, decorate just before serving, and enjoy smiles from everyone who tries it.

Recipe Questions

→ Can I use store-bought cranberry sauce?

Homemade sauce is recommended for fresh flavor, but high-quality store-bought cranberry sauce can be used in a pinch.

→ What’s the secret to a smooth filling?

Let cream cheese reach room temperature before mixing. Whip well and fold in cream gently for an airy texture.

→ Is this dessert suitable for gluten-free diets?

Absolutely. Substitute gluten-free biscuits for the crust to make a delicious gluten-free version.

→ Can I make this cheesecake in advance?

Yes, prepare it a day ahead for best results. Chilling overnight lets flavors meld and ensures the filling sets.

→ How do I prevent the crust from crumbling?

Compact the crust firmly with a spoon and chill before adding the filling for a sturdy, sliceable base.

→ What wine pairs well with this dessert?

Pair with sweet wines like Moscato d’Asti or Riesling to complement both white chocolate and cranberries.