When the holidays roll around, I love bringing out desserts that feel both festive and indulgent. This Christmas Cranberry White Chocolate Cheesecake Recipe is one of those special treats—creamy, tangy cranberries balanced with luscious white chocolate mousse atop a buttery crust. It’s a showstopper every single time!

The image shows a sliced cheesecake on a white plate with a lace edge, set against a white marbled surface and dark background. The cheesecake has three visible layers: the bottom layer is a golden-brown crumbly crust, the middle layer is thick, creamy, and pale yellow with visible red berry bits mixed in, and the top layer is thick white cream with piped swirls around the edges. The top of the cheesecake is covered with a pile of red and dark red berries dusted with sugar. A woman's hand is holding one slice pulled out from the cheesecake. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Cranberry White Chocolate Cheesecake Recipe
Top Tip
How to Serve Christmas Cranberry White Chocolate Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Cranberry White Chocolate Cheesecake Recipe

Why You'll Love This Recipe

Honestly, this cheesecake is like the perfect holiday dessert you didn’t know you needed until you tried it. Every bite offers bright, tart cranberries paired with silky white chocolate and a creamy cheesecake base. I always get compliments whenever I bring it to Christmas gatherings!

Festive Flavor Balance: The tart cranberry jam and fresh cranberries offset the rich white chocolate mousse beautifully.
Texture Delight: Crunchy graham cracker crust combined with smooth, dreamy cheesecake and light mousse topping.
Make-Ahead Friendly: You can prepare parts like cranberry jam and candied cranberries ahead of time, which makes holiday prep easier.
Impresses Every Time: Appearance and flavor make it a stunning centerpiece worthy of any Christmas celebration.

This image shows a round three-layer cheesecake on a white decorative cake stand. The bottom layer is a dense, light brown crust, above it is a thick, creamy pale yellow cheesecake layer, topped with a thick white whipped cream layer. Around the edge of the top layer, there are swirls of whipped cream forming a border. The center is piled high with bright red and dark purple sugared berries that sparkle lightly with granulated sugar. The background is a white marbled texture. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Christmas Cranberry White Chocolate Cheesecake Recipe comes from combining fresh, seasonal ingredients with rich textures. Each item plays its part to create a festive and balanced dessert that's both elegant and comforting.

Flat lay of fresh bright red cranberries with green stems, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl with golden melted butter, a small white ceramic bowl containing light brown graham cracker crumbs, two whole brown eggs with clean shells, a small white ceramic bowl of thick sour cream, a fresh whole vanilla bean pod split lengthwise showing seeds, a small white ceramic bowl of smooth cream cheese, white chocolate bars broken into pieces, a small white ceramic bowl of fluffy white whipped topping, and a small white ceramic bowl of pale yellow heavy whipping cream, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh cranberries: Provide tartness and vibrant color—make sure they’re firm and not shriveled.
White granulated sugar: Sweetens the cranberry jam and cheesecake beautifully, balancing the tart fruit.
Vanilla extract and vanilla bean: Adds a warm, aromatic depth to both the crust and filling.
Graham cracker crumbs: The base’s buttery crispness holds everything together and adds texture.
Butter: Helps bind the crust and lends richness—use unsalted for best control over salt levels.
Cream cheese: The star of the cheesecake’s creamy filling; soften for easy mixing.
Heavy whipping cream and sour cream: These add smoothness and a slight tang to balance richness.
Eggs: Provide structure so your cheesecake sets just right.
Corn starch: Helps stabilize and prevent cracking during baking.
White chocolate bars: Melted for the mousse layer, offering sweet, velvety flavor.
Whipped topping: Lightens the mousse while adding a fluffy texture. I like using COOL Whip for convenience.
Candied cranberries (optional): Sparkly decorations that add an extra pop of festive flavor and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how customizable this cheesecake is. For instance, you can play around with the cranberry jam—adding a splash of orange juice for a citrus twist or cinnamon for warmth. Don’t be afraid to make it your own!

Variation: I’ve swapped white chocolate for bittersweet in the mousse once, and while it gave the cake a more intense cocoa flavor, the white chocolate option keeps it perfectly festive and creamy.
Dietary tweaks: You can use gluten-free crackers in the crust if you need to avoid gluten, and there are dairy-free cream cheese alternatives that work well for a lighter twist.

Step-by-Step: How I Make Christmas Cranberry White Chocolate Cheesecake Recipe

Step 1: Prepare Candied Cranberries

This is my favorite festive garnish! Start by heating water and sugar until dissolved, then cool before adding cranberries. Let them chill overnight to soak up sweetness. Before serving, toss them in sugar for that lovely sparkle. It’s a simple step but adds so much wow-factor.

Step 2: Make the Quick Cranberry Jam

Simmer fresh cranberries, sugar, and vanilla extract on medium heat, stirring often. When most berries burst and the jam thickens (about 12-15 minutes), take it off heat and let it cool. This jam is the bright, tart booty that cuts through the creamy base.

Step 3: Assemble and Bake the Crust and Cheesecake

Mix graham cracker crumbs, brown sugar, melted butter, and vanilla. Press this mixture firmly into your springform pan, going a bit up the sides. Spread half the cranberry jam on top. Then, whip up your cheesecake batter by beating cream cheese and sugar until smooth, adding vanilla, sour cream, and eggs one at a time. Don’t rush—scrape the bowl often to get a smooth batter! Pour this over the crust and jam.

Place the springform pan into a larger roasting pan and add hot water halfway up the side to create a water bath. This helps bake the cheesecake gently and evenly. Bake at 325°F for about 70-75 minutes, then let it rest in the oven with the door half open to avoid cracks.

Step 4: Let It Cool and Add Remaining Jam

After baking, allow the cheesecake to cool on the counter for about an hour. Then spread the rest of the cranberry jam on top. Pop it into the fridge for at least 4 hours (I usually chill it overnight) to set completely before adding the mousse topping.

Step 5: Whip Up the White Chocolate Mousse

Melt your white chocolate bars gently—microwave in short bursts or use a double boiler. Beat cream cheese until fluffy, then drizzle melted white chocolate in slowly while mixing. Fold in whipped topping carefully to maintain fluffiness. Spread this heavenly mousse evenly over the chilled cheesecake. For an extra touch, you can pipe some mousse for decorative peaks and top with candied cranberries.

Top Tip

Making this cheesecake a few days before your event takes the stress out of the holidays. Through my experience, I’ve learned a few things that can really help you nail the perfect cheesecake every time.

Wrap the Pan in Foil: Wrapping your springform pan tightly in heavy-duty foil prevents water from seeping in during the water bath, which can otherwise ruin the crust.
Room Temperature Ingredients: Allow your cream cheese, eggs, and sour cream to come to room temp before mixing to avoid lumps and help your batter blend smoothly.
Water Bath Patience: Fill the roasting pan with hot water carefully halfway up the cheesecake side to keep the baking gentle and crack-free.
Knife Trick: After baking, gently run a greased knife around the pan edges before cooling to prevent the cheesecake from sticking and cracking as it shrinks.

How to Serve Christmas Cranberry White Chocolate Cheesecake Recipe

cranberry white chocolate cheesecake - Serving Suggestion

Garnishes

I always finish mine with those beautiful candied cranberries I mentioned—they add a frosty, jewel-like sparkle that’s just so festive. A few fresh mint leaves on top also brighten the look and add a subtle fresh note that pairs perfectly with the sweet and tart flavors.

Side Dishes

This cheesecake pairs beautifully with simple sides like spiced hot cider or a cup of rich coffee or tea. I sometimes serve it alongside a light salad of winter greens with citrus vinaigrette to balance the richness.

Creative Ways to Present

If you want to WOW your guests, try serving individual cheesecake slices or mini cheesecakes topped with mousse and cranberries in clear glasses—layer the crust, jam, and mousse for a pretty parfait look. It’s a great way to make the dessert feel extra special and festive.

Make Ahead and Storage

Storing Leftovers

I tightly cover the cheesecake with plastic wrap and store it in the fridge. Leftovers keep wonderfully for up to 4 days, and the flavors actually deepen after a day or two! I recommend slicing with a warm, clean knife for neat servings.

Freezing

This cheesecake freezes pretty well if you want to make it way ahead. Cover tightly with plastic wrap and then foil to prevent freezer burn. Thaw overnight in the fridge before serving to preserve the creamy texture.

Reheating

Since it’s a chilled dessert, I prefer serving it cold or at room temp rather than reheating. If you want to soften the mousse slightly, removing it from the fridge 15 minutes before serving works perfectly.

Frequently Asked Questions:

Can I use frozen cranberries for this recipe?

Yes! Frozen cranberries work fine for the jam and candied cranberries. Just thaw and drain them before use. Fresh cranberries, however, will give the best texture and flavor.

Why do I need to bake the cheesecake in a water bath?

The water bath helps the cheesecake bake gently and evenly, reducing the risk of cracks and ensuring a smooth, creamy texture. It creates a moist environment which keeps the cake from drying out.

Can I make the white chocolate mousse topping ahead of time?

Absolutely! The mousse can be prepared a day ahead and refrigerated. Just give it a gentle stir before spreading it onto the cheesecake for an evenly smooth finish.

How do I prevent cracks on my cheesecake?

Besides using a water bath, make sure not to overbeat the batter or overbake the cheesecake. Also, allowing it to cool in the oven with the door slightly open helps avoid sudden temperature changes that cause cracks. Running a knife around the edges after baking is a game-changer!

Final Thoughts

This Christmas Cranberry White Chocolate Cheesecake Recipe has become a holiday staple in my kitchen because it’s not only delicious but also a crowd-pleaser that’s surprisingly easy to make ahead. Once you try it, you’ll find it’s the perfect blend of festive flavors and creamy textures that will wow your family and friends year after year. Trust me, this one’s worth adding to your holiday dessert lineup!