Go Back

Christmas Cranberry White Chocolate Cheesecake

A stunning no-bake cheesecake with a ginger snap crust, velvety white chocolate filling, and a tangy cranberry swirl. The perfect make-ahead holiday dessert.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 9 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Festive
Calories: 580

Ingredients
  

For the Crust
  • 2 cups ginger snap cookie crumbs about 10 oz cookies
  • 6 tbsp unsalted butter melted
  • 1 tbsp light brown sugar
  • 1 pinch salt
For the Cranberry Swirl
  • 1.5 cups fresh or frozen cranberries
  • 0.33 cup granulated sugar
  • 0.25 cup water
  • 1 tbsp orange juice optional
  • 1 tsp orange zest
For the Cheesecake Filling
  • 12 oz high-quality white chocolate finely chopped
  • 24 oz full-fat cream cheese room temperature (three 8-oz blocks)
  • 1 cup powdered sugar sifted
  • 1.5 cups heavy whipping cream cold
  • 2 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Equipment

  • 9-inch Springform Pan
  • Food processor
  • Stand mixer or hand mixer
  • Mixing bowls
  • Saucepan
  • Double Boiler or Heatproof Bowl
  • Rubber spatula

Method
 

  1. Line a 9-inch springform pan with parchment on the bottom. Mix crust ingredients until sandy. Press firmly into the bottom and up the sides. Freeze for 30 mins.
  2. Make the cranberry swirl: In a saucepan, cook cranberries, sugar, water, and OJ over medium heat until berries burst and thicken (8-10 mins). Stir in zest, cool completely.
  3. Melt white chocolate using a double boiler or microwave until smooth. Let cool slightly.
  4. Beat room-temp cream cheese until smooth. Add powdered sugar, vanilla, and salt; beat until combined. Mix in melted white chocolate on low speed.
  5. In a separate bowl, whip the 1.5 cups of cold heavy cream to stiff peaks.
  6. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
  7. Assemble: Spread ⅔ of filling into the chilled crust. Dollop most of the cranberry swirl on top. Add remaining filling, then remaining cranberry sauce. Use a knife to swirl decoratively.
  8. Cover and refrigerate for at least 8 hours, ideally overnight. Before serving, release pan, garnish with whipped cream, sugared cranberries, and white chocolate curls.

Notes

Cheesecake must chill overnight for perfect slicing. For clean cuts, dip your knife in hot water and wipe dry between each slice. You can make the cranberry swirl and crust 2 days ahead.