No-Bake Cranberry White Chocolate (Printable)
Creamy no-bake cheesecake with white chocolate and bright cranberry topping on a buttery cookie crust. Chills 6 hours.
# What You 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 fresh 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 to ensure an easy release.
02 - Combine crushed graham crackers and melted butter in a bowl until the mixture is evenly moistened. Press firmly into the bottom of the prepared pan to create an even layer. Refrigerate while assembling the filling.
03 - Gently melt chopped white chocolate in a heatproof bowl set over simmering water, stirring until smooth. Allow to cool slightly before use.
04 - In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy. Add vanilla extract and lemon juice, and mix until well incorporated.
05 - In a separate bowl, whip the heavy cream using a hand mixer or stand mixer until medium-stiff peaks form.
06 - Fold the melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream until just combined and smooth, taking care not to deflate the mixture.
07 - Pour the cream filling over the chilled crust. Smooth the surface with a spatula, cover, and refrigerate for at least 6 hours or overnight until set.
08 - In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat for about 8 minutes, stirring until cranberries burst and mixture thickens. Add the cornstarch slurry and simmer 1-2 minutes until glossy and slightly thickened. Allow to cool completely.
09 - Just before serving, spread the cranberry topping evenly over the set cheesecake. Garnish with additional white chocolate shavings or fresh cranberries if desired.
# Expert Hints:
01 -
- You won’t need to turn on the oven, so it’s perfect for summer days or busy kitchen moments.
- The tart berries and lush chocolatey filling are that rare combo that feels light and indulgent at the same time.
02 -
- If the white chocolate is too hot, it can seize when you fold it in, so patience pays off.
- Lining the pan makes removing the cheesecake so much less stressful (and prettier on the plate).
03 -
- Save a handful of biscuit crumbs to sprinkle around the rim for added crunch.
- Let your cream cheese and chocolate get to the same temperature before mixing for a super-smooth filling every time.