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!
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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Christmas Cranberry White Chocolate Cheesecake Recipe
- Prep Time: 8 hours
- Cook Time: 1 hour 40 minutes
- Total Time: 9 hours 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Christmas Cheesecake features a rich combination of cranberry jam, creamy cheesecake filling, and a luscious white chocolate mousse topping. Accompanied by a buttery graham cracker crust and optional candied cranberries for decoration, it's a perfect holiday dessert that balances tartness and sweetness beautifully.
Ingredients
Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- ½ tablespoon vanilla extract
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoon butter melted
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 24 oz cream cheese softened
- ¾ cup heavy whipping cream
- 2 tablespoon sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon corn starch
- ½ cup white granulated sugar
- 1 vanilla bean
White Chocolate Mousse:
- 8 oz baking white chocolate bars (2-4 oz bars)
- 8 oz cream cheese softened
- 8 oz whipped topping like COOL Whip
Candied Cranberries (Optional):
- 8 oz fresh cranberries
- 1 ½ cups water
- 1 ½ cups sugar
- ½ cup sugar or super fine sugar
Instructions
- Candied Cranberries Preparation: Combine water and 1 ½ cups sugar in a saucepan over medium heat. Stir slowly until sugar dissolves completely and then remove from heat. Let cool slightly before adding fresh cranberries. Stir, cover and refrigerate overnight. Drain cranberries the next day, then toss them in ½ cup sugar to coat. Set aside for decoration.
- Make Cranberry Jam: In a saucepan over medium heat, mix cranberries, 1 cup sugar and ½ tablespoon vanilla extract. Cook while stirring frequently for 15 minutes until cranberries burst and mixture thickens. Remove from heat and let cool completely.
- Prepare Oven and Pan: Preheat oven to 325°F. Grease a 9-inch springform pan. Prepare a large roasting pan larger than the springform pan. Wrap the springform pan with heavy-duty aluminum foil outside from bottom up to sides to prevent leaks.
- Make Crust: Combine graham cracker crumbs, brown sugar, melted butter, and vanilla extract in a bowl. Stir until fully incorporated. Press mixture evenly over the bottom and halfway up the sides of the springform pan. Spread half of the cooled cranberry jam evenly over the crust.
- Make Cheesecake Filling: Beat cream cheese and ½ cup sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and sour cream; mix until combined. Add eggs one at a time, beating well after each addition. Scrape sides and bottom of bowl during mixing. Lower speed; add corn starch, then pour in heavy cream while mixing on medium-low speed until smooth. Cut vanilla bean lengthwise and scrape seeds into batter; mix well.
- Assemble and Bake: Pour cheesecake batter over the cranberry jam layer in the springform pan. Place springform pan inside the roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 75 minutes. Turn off the oven, open the door halfway and let cheesecake rest for 10 minutes. Remove from oven and water bath, take off foil. Let cool 20 minutes at room temperature.
- Cool and Refrigerate: Gently run a greased butter knife around the edges between cheesecake and springform pan sides to loosen. Let cheesecake cool for 1 hour at room temperature. Spread remaining cranberry jam on top. Cover with plastic wrap and refrigerate for at least 4 hours.
- Make White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat cream cheese for a few minutes until smooth. Gradually drizzle in melted white chocolate while beating. Fold in whipped topping gently until combined.
- Add Mousse and Decorate: Spread white chocolate mousse over the chilled cheesecake. Optionally, separate mousse into two batches and pipe decorative patterns with a frosting tip. If using, top with candied cranberries for a festive finish. Keep refrigerated until serving.
Notes
- Wrap springform pan in heavy-duty foil to prevent water from leaking into the cheesecake during the water bath baking method.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- You can prepare cranberry jam and candied cranberries a day ahead for convenience.
- If you don’t have a vanilla bean, substitute with 1 teaspoon vanilla extract but the bean provides extra flavor.
- Allow the cheesecake to chill thoroughly; this helps it set properly for clean slicing and better flavor.
- For a dairy-free variation, substitute cream cheese and whipping cream with plant-based alternatives and use vegan white chocolate.
- Be gentle folding whipped topping into the mousse to retain its light texture.
- To melt white chocolate, use a double boiler or microwave in short intervals to avoid burning.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
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