No Bake Cranberry White Chocolate (Printable)
Creamy no-bake cheesecake with white chocolate filling, tart cranberry topping and buttery cookie crust.
# What You'll Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 5 1/2 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
# How to Make It:
01 - Line the base of a 9-inch springform pan with parchment paper to prevent sticking.
02 - Combine crushed cookies and melted butter in a mixing bowl until evenly moistened. Firmly press the mixture into the base of the prepared pan to form an even layer. Chill in the refrigerator while assembling the filling.
03 - Place white chocolate in a heatproof bowl over barely simmering water, stirring gently until smooth. Remove from heat and let cool slightly.
04 - In a large mixing bowl, beat cream cheese and granulated sugar until completely smooth. Blend in vanilla extract and lemon juice until fully incorporated.
05 - In a separate bowl, whip heavy cream using a mixer until medium-stiff peaks form.
06 - Fold the cooled melted white chocolate into the cream cheese mixture. Gently incorporate the whipped cream until the mixture is smooth and homogenous.
07 - Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours, or overnight for best firmness.
08 - In a saucepan, combine cranberries, sugar, and water. Heat over medium, stirring occasionally, until cranberries burst and the mixture thickens, approximately 8 minutes. Stir in the cornstarch slurry and cook an additional 1 to 2 minutes until glossy and slightly thickened. Allow to cool completely.
09 - Spoon the cooled cranberry topping over the set cheesecake just before serving. Slice and serve chilled.
# Expert Suggestions:
01 -
- No one will suspect how little effort it actually takes — it tastes positively bakery-worthy.
- The combination of tart cranberries and dreamy white chocolate gives you a festive twist without any baking drama.
02 -
- If the white chocolate is too hot when mixing, it can seize and make the filling gritty.
- Letting the cheesecake chill overnight makes for slices that hold their shape and flavors that meld perfectly.
03 -
- If you accidentally overcook the cranberry topping, stir in a spoon of water off-heat to loosen it up again.
- White chocolate with a higher cocoa butter content melts the smoothest and blends best into the filling.