The perfect dessert for Christmas and Thanksgiving. No-Bake White Chocolate Cranberry Cheesecake – fruity, creamy, chocolaty and totally delicious! Feeds a crowd!
Last summer, I made a luxurious White Chocolate Cheesecake that I paired with fresh Raspberries. It’s been an instant hit not only at our house but in the blog too as it is one of our most popular recipes.
That was inspired by a cake we once tasted at a friend’s house in England. Hubby fell in love with it (being a huge chocolate and cheesecake fan!) and urged me to make a version of the same. That gave birth to the summer fresh raspberry version.
When our friend Amy, a blogger at Crumbs In My Mustachio invited me to join her and other bloggers for the 12 Cakes of December feature project, I readily said yes because in my mind I knew I had to make a winter version of this delicious summer cheesecake.
What can be more representative of winter fruit than Cranberries? Hubby was a bit apprehensive when I told him I wanted to try cranberry sauce with this to replace the fresh raspberries. He wasn’t very keen and quite doubtful of the idea at first but said, it may be worth a try.
I thought about using fresh and homemade Cranberry Sauce for this and I actually made one for this cake but then I thought if you wish to make this and you don’t have the time to go through the hassle of making a homemade Cranberry Sauce, after all the rest of the ingredients are all store-bought and made for me – I certainly cannot say I made homemade white chocolate or cream cheese – so I thought why not try the canned one for convenience.
And I must say, it worked really well – I opened the can, warmed up the content a little, stirred in some lemon zest and voila – the sweet-tangy sauce provided a great and delicious contrast to the creamy and rich taste of the chocolate and cheese. I also added some cranberry filling in the middle of the cake so that when you bite in it – there is that extra burst of sweet-tangy deliciousness! 🙂
And because this is obviously quite a rich and luxurious cake, small slices would be appropriate so it can be enjoyed by many. Since this cake is a little indulgent it is truly perfect for special occasions such as Christmas for sure, after all this is our festive winter cake! Please enjoy!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
For the Crust
- 18 Graham Cracker Squares (or Digestives – about 10), roughly 1 1/2 cups when crushed)
- 1 (2.5 – 3oz) packet of Pecans or Walnuts, crushed (roughly 3/4 cup), optional
- 1 Tablespoon Sugar
- 1 teaspoon ground Cinnamon, optional
- 6 Tablespoons Butter, melted
Helpful tools:
Glass with a flat and smooth bottom
Rolling pin to crush the crackers and nuts
Procedure
To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Spread the crumb mixture to about 1/2-inch up the sides. Use the glass to help you form the side crust, too. Chill the crust while you are making the filling.
TIP!
I read somewhere that to make it easier to remove the cheesecake from the springform pan – turn the removable base of the springform pan upside down. Do this before you add the crumb crust. This way the crumbs won’t stick into the groove inside the pan. It would be easier to slide them onto a cake pan this way, too.
For the Filling
- 14-16 oz good quality White Chocolate, broken into pieces*
- 2 Tablespoons unsalted Butter
- 2 (8 oz) packages Cream Cheese, softened to room temperature
- 6 fluid oz / 3/4 cup Heavy (whipping) Cream
- 1/4 cup white Sugar (extra fine, if you can find it)
- 12-15 oz Cranberry jam, preserve or whole berry cranberry sauce (or homemade Cranberry sauce of the same amount)
- Grated zest of 1 Lemon (if using canned sauce)
NOTES!
Don’t be intimidated by the amount of chocolate here – that’s what makes this cake totally scrumptious and what makes it solid without using any gelatin. I recommend you use only “eating chocolate” for excellent results. I personally use Aldi’s brand – Choceur White Chocolate as not only are they cheaper than the name brands they are truly excellent. I use exactly 2 bars as they equal 14 oz – perfect. Feel free to use your favorite brand, of course.
Feel free to use your own homemade cranberry sauce. Here’s a link to our homemade cranberry sauce if you want some inspiration. I added the canned one for convenience and less work. This is meant to be a quick and easy cheesecake after all! 🙂 When using the canned one – warm it up a little so it becomes saucier rather than clumpy. Stir in the Lemon zest for extra tang or perhaps a few drops of fresh lemon juice, too. Taste and adjust the flavor to your liking. Cool completely before using it.
Procedure
In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally. Let it cool for a couple of minutes afterward.
In a separate bowl or in the bowl of a stand mixer, mix together the softened cream cheese, heavy cream, and sugar until it has a smooth consistency, roughly 3-4 minutes. Note that your cream cheese should be at room temperature so it’s easier to mix. Mix just until it’s fully blended in.
Stir the cooled chocolate mixture into the cream mixture. Pour or spoon half of the mixture into the prepared pan. Spread half of the cranberry jam, preserve, or sauce over. (You can also place spoonfuls of the cranberry topping over the cheesecake batter and then swirl gently with a knife). Top with the remaining cheesecake batter.
Place in the fridge and allow the cake to set overnight. This can be made about 2 days ahead.
The portion of adding the extra cranberry sauce can be done just before serving so the top of the cheesecake doesn’t get mushy. Spoon the remaining cranberry sauce over the cheesecake and swirl gently with a knife. If you are feeling generous, sprinkle bits of extra white chocolate on top, too.
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No Bake White Chocolate Cranberry Cheesecake
Equipment
- Glass with a flat and smooth bottom Rolling pin to crush the crackers and nuts
Ingredients
For the Crust
- 18 Graham Cracker Squares (or Digestives – about 10 – roughly 1 1/2 cups when crushed), crushed
- 2.5 oz packet of Pecans or Walnuts, crushed (roughly 3/4 cup), optional
- 1 Tablespoon Sugar
- 1 teaspoon ground Cinnamon optional
- 6 Tablespoons Butter, melted
For the Cheesecake Filling
- 14-16 oz good quality White Chocolate broken into pieces*
- 2 Tablespoons Butter
- 8 oz (2x) block Cream Cheese, softened to room temperature
- 6 oz or / 3/4 cup Heavy whipping Cream
- 1/4 cup white Sugar, extra fine, if you can find it
- 12-15 oz Cranberry jam or preserve or whole berry Cranberry Sauce, (or homemade Cranberry sauce of the same amount)
- Grated zest of 1 Lemon
Instructions
For the Crust
- To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Spread the crumb mixture to about 1/2-inch up the sides. Use the glass to help you form the side crust, too. Chill the crust while you are making the filling.
For the Cheesecake Filling
- In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally. Let it cool for a couple of minutes afterward.
- In a separate bowl or in the bowl of a stand mixer, mix together the softened cream cheese, heavy cream and sugar until it has a smooth consistency, roughly 3-4 minutes. Note that your cream cheese should be in room temperature so it's easier to mix. Mix just until it's fully blended in.
- Stir the cooled chocolate mixture into the cream mixture. Pour or spoon half of the mixture into the prepared pan. Spread half of the cranberry jam, preserve or sauce over. (You can also place spoonfuls of the cranberry topping over the cheesecake batter and then swirl gently with a knife). Top with the remaining cheesecake batter.
- Place in the fridge and allow the cake to set overnight. This can be made about 2 days ahead.
- The portion of adding the remaining cranberry jam or sauce can be done just before serving so the top of the cheesecake doesn't get mushy. Spoon the remaining cranberry sauce over the cheesecake and swirl gently with a knife. If you are feeling generous, sprinkle bits of extra white chocolate on top, too.
Notes
Nutrition
This cake is one of the 12 Cakes of December feature project presented by a group of foodie bloggers. We are Cake no. 9. Don’t forget to check out the other scrumptious cakes showcased in this delicious series.
1. Chocolate Truffle Pirouette Cake by Lemony Thyme
2. Strawberry ‘n Cream Cake by Cooking from a Stay-at-home Mom
3. Coconut Tres Leches Cake by Moore or Less Cooking Blog
4. S’more Cakes by 365 Days of Baking and More
5. Pomegranate Lime Bundt Cake by It’s Yummi
6. Brownie Bombe by The Rowdy Baker
7. Chocolate Roll with Candy Cane Whipped Cream by Hun…What’s for Dinner?
8. Egg Nog Pound Cake by Chocolate Chocolate and More
9. No Bake White Chocolate Cranberry Cheesecake – that’s us!!!
There are three more delicious cakes coming soon so watch this space!
Last updated on November 15th, 2023 at 08:12 pm
What an absolutely gorgeous cheesecake! And no bake saves time and makes it even better!
Thanks for the kind compliment. This is truly quick and easy. Glad you stopped by.
This is such a beautiful cheesecake Abby. Just perfect for the holidays. I think it's going to be VERY popular 🙂
Awww. Thanks, Libby – you are so very kind to say that. I do hope many will enjoy it as much as we did. Thanks for stopping by.
This looks gorgeous! I just finished making a gelatin free mango cheese cake using agar agar…Have my fingers crossed for it to set properly! I will be trying this soon 🙂
Please enjoy, Sandhya. Thanks for stopping by and hope your mango cheesecake works well. 😀
Can this be made ahead of time and frozen? I try to do as much of my cooking ahead of time as possible.
Haven't frozen it but I see no reason why it cannot be. Just thaw it completely before serving. 😀
Awesome! Yumm! Can this be frozen pls? Or will the crumb not be right once thawed? Thanks a lot!
I have frozen raspberries… can these be used instead?
Lol… am trying to see what ingredients I have so as to do it NOW!! 🙂
I haven't frozen it but I have seen frozen cheesecakes all the time so I don't see why it can't be frozen. I haven't tried using frozen berries – this is a no bake cheesecake so it might be tricky to use frozen berries – you can thaw them first but if you whirl it then the cake will turn pink which shouldn't be an issue. I do have a version of the raspberry one for this – it's on the side bar – popular posts. That's my summer version so you can see how I use the fresh raspberries and it has a coulis recipe too.
Omnomnom
Thanks.
i am trying to understand this recipe…does it call for 14 of the 16oz white chocolate bars? just making sure. this sounds great.
14 up to 16 oz in total. Please enjoy! Thanks for stopping by.
You did an incredible job with your delicious cheesecake! I love that it's no bake and I really love that you used cranberries, I have to make this cheesecake!! Awesome! Nettie
Thanks, dear Nettie! I hope you enjoy it as much as we do. Glad you stopped by.
Wow this looks absolutely delicious….I'm gonna have to give these a go, love white chocolate and cheesecake…Thanks for sharing…
Simon
Please enjoy Simon and I hope you love it as much as we do.
Hi! Is it possible to replace the white chocolate with dark chocolate?
I haven't tried it myself but I don't see a reason why you can't. Perhaps I should try it, too.
That looks delicious!! Thanks for sharing the recipe..Love it..I am sure that kids will fall crazy
You're welcome and I hope you and your family will enjoy it Lisa!
Hi. Can i leave your no bake cheesecakes in room temperature? Or can bring them and withstand hours of travelling?
No, it has to be refrigerated because of the chocolate content. It is better eaten and serve chilled.
Can you confirm the canned cranberry sauce is the same sauce you would smother your turkey in? I'm just making sure that I don't mess up the recipe!!! I'm in the UK and would hate to mess up because of getting lost in translation!
You can use whole canned cranberry sauce if you like (I am assuming they are the same as the ones in the US). It won't be as tasty as homemade naturally so if you wish to make a homemade one, I do have a recipe which I use for the baked cranberry cheesecake – http://www.manilaspoon.com/2014/11/yummy-cranberry-cheesecake.html – thanks for asking!
What a beautiful cheesecake! I could go for a slice of this right now…I can never turn down cheesecake!
What a festive cheesecake!!
What a gorgeous creation!
I have made this cheesecake several times and each time it turned out perfect and delicious. FOR ME IT IS A GOOD CHOICE FOR ANY SPECIAL OCCASION.
Really delicious and beautiful cheesecake. I have made it several times and each time it turned out perfect
Great choice for any special occasion.
Three of my favourite foods all in one dessert: chocolate, strawberries and cheesecake! And if that couldn’t get better, it is SO easy and quick to prepare (especially if you get a pre-made pie base)! This is truly a party in your mouth!
This looks wonderful. I do have a couple questions tho. Does the crust set well without baking it? I have never made a cracker crumb crust without baking it first. Second do you recommend putting sugared cranberries on top for decoration? I love the way it looks on a cake like this one. Thanks , I will be making this for a potluck this weekend so I want it to be special.
Author
Yes, it sets. I’ve never had a problem with mine not setting. But if you want you can bake it for 5 minutes in the oven. Certainly, use sugared cranberries for garnish. That would make a beautiful show-stopper. Also, please note that this is quite rich so small slices should suffice. Thank you!