No-Bake Cranberry White-Chocolate Cheesecake (Printable)
Creamy no-bake cheesecake with white chocolate filling and glossy cranberry topping on a buttery cookie crust.
# What You'll Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely 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 tablespoon granulated sugar
11 - 1/4 cup water
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Directions:
01 - Line the base of a 9-inch springform pan with parchment paper.
02 - Combine crushed biscuits and melted butter in a mixing bowl until the mixture is evenly moistened. Press firmly into the bottom of the prepared pan to form an even crust. Refrigerate while preparing the filling.
03 - Gently melt white chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, beat the cream cheese and granulated sugar until completely smooth. Add vanilla extract and lemon juice, mixing until fully combined.
05 - In a separate bowl, whip the heavy cream using a hand or stand mixer until medium-stiff peaks form.
06 - Fold the melted white chocolate into the cream cheese mixture until evenly incorporated. Gently fold in the whipped cream, taking care not to deflate the mixture.
07 - Pour the prepared filling over the chilled crust, spreading smoothly. Cover lightly and refrigerate for at least 6 hours, or overnight for optimal texture.
08 - Place cranberries, granulated sugar, and water in a saucepan over medium heat. Cook, stirring, until cranberries burst and mixture thickens, about 8 minutes. Stir in the cornstarch slurry and continue cooking 1–2 minutes until topping is glossy and slightly thickened. Allow to cool completely.
09 - Spread cooled cranberry topping evenly over the set cheesecake just before serving.
# Helpful Tips:
01 -
- The tangy burst of cranberries atop sweet, creamy cheesecake is a flavor secret I wish I’d discovered sooner
- It comes together simply but always earns those wide-eyed reactions around the table
02 -
- I learned the hard way that assembling the topping before the cheesecake sets results in a pink, streaky mess
- Discovering to fold—never beat—the whipped cream changed my filling from dense to silk-light
03 -
- Always use room temperature cream cheese for blissfully smooth filling
- Chill both the bowl and whisk before whipping your cream—it makes fluffing up a breeze