No Bake Cranberry White Chocolate (Printable Version)
Creamy no-bake cheesecake with white chocolate filling, tart cranberry topping, and buttery cookie crust.
# What You Need:
→ Crust
01 - 7 ounces (about 14 whole) graham crackers or digestive biscuits, finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Cheese Filling
03 - 14 ounces cream cheese, softened to 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
# Directions:
01 - Line the base of a 9-inch springform pan with parchment paper.
02 - In a bowl, combine crushed graham crackers with melted butter until evenly moistened. Press firmly into the bottom of the pan to create an even layer. Chill the crust in the refrigerator while you make the filling.
03 - Gently melt the chopped white chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from heat and allow to cool slightly.
04 - Using a hand mixer or stand mixer, beat softened cream cheese with granulated sugar until smooth and creamy. Blend in vanilla extract and lemon juice.
05 - In a clean bowl, whip the heavy cream with a mixer until medium-stiff peaks form.
06 - Gently fold the cooled, melted white chocolate into the cream cheese mixture until blended. Then fold in the whipped cream, mixing just until combined to keep the texture airy.
07 - Spread the prepared filling over the chilled crust, smoothing the top. Cover and refrigerate for a minimum of 6 hours, or overnight for best texture.
08 - Combine cranberries, sugar, and water in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 8 minutes. Stir in the cornstarch slurry and cook for 1–2 minutes until glossy and slightly thickened. Allow topping to cool completely.
09 - Just before serving, spread the cooled cranberry topping evenly over the set cheesecake. Garnish with white chocolate shavings or fresh cranberries if desired.
# Expert Tips:
01 -
- No worries about cracked tops or water baths—this dessert simply rests in the fridge until set.
- The combination of creamy, rich filling and zippy cranberries keeps every bite interesting, and it always disappears at gatherings.
02 -
- Letting the white chocolate cool slightly before folding it into the filling is crucial—hot chocolate can curdle your cream cheese mixture.
- I once rushed the chilling time, and the result was a lovely (but impossible to cut) mess—patience pays off here for perfect slices.
03 -
- Let the cream cheese rest at room temperature to avoid lumps in the filling.
- For extra flair, shave a little white chocolate on top or scatter whole cranberries before serving.