No Bake White Chocolate Cranberry Cheesecake
The perfect dessert for Christmas and Thanksgiving. No-Bake White Chocolate Cranberry Cheesecake – fruity, creamy, chocolaty and totally delicious! Feeds a crowd!
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
Tips & Tricks
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.
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 jam, preserve, or even sauce. Here's a link to our homemade cranberry sauce. 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. Cool completely before using it.
Nutrition
Calories: 469kcalCarbohydrates: 45gProtein: 5gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 62mgSodium: 415mgPotassium: 163mgFiber: 1gSugar: 33gVitamin A: 718IUVitamin C: 1mgCalcium: 107mgIron: 1mg
Tried this recipe?Let us know how it was!