Dessert

No-Bake Cranberry White Chocolate Cheesecake Recipe

ByRafael Mansero November 28, 2025November 28, 2025

Introduction

This No-Bake Cranberry White Chocolate Cheesecake is a perfect blend of creamy, sweet, and tart flavors. With a crunchy cinnamon graham cracker crust and a beautiful cranberry swirl, it’s an elegant dessert that’s easy to prepare without turning on the oven.

A slice of creamy cheesecake with three clear layers: a thick bottom crust layer of golden brown crumbly texture, a middle layer of white creamy cheese swirled with bright red berry sauce, and a top layer decorated with three white whipped cream peaks. On top, a small bunch of red frosted berries with a green rosemary sprig adds color and texture. The slice is held by a woman's hand against a white marbled background with another slice softly blurred behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 sheets cinnamon graham crackers
½ cup salted butter, melted
2 cups cranberries (fresh or frozen) for sauce
1 cup granulated sugar for sauce
¼ cup water for sauce
½ tablespoon corn starch
2 (8 oz) blocks cream cheese, softened
8 oz tub Cool Whip, thawed
1 tablespoon almond extract
¼ cup granulated sugar for filling
1 cup white chocolate melting chips
2 cups cranberries for garnish
1 cup water for garnish
1½ cups granulated sugar, divided
4 rosemary sprigs
2 cups Cool Whip for garnish

Instructions

Step 1: Using a food processor or blender, pulverize the cinnamon graham crackers until they reach a sandy texture. In a large bowl, combine the graham cracker crumbs with melted butter and mix until all crumbs are saturated.
Step 2: Line the bottom of a 9-inch springform pan with parchment paper. Press the graham cracker crust into an even layer along the bottom and up the sides of the pan using the bottom of a measuring cup. Place the crust in the freezer to firm up while preparing the sauce.
Step 3: In a small pot over medium heat, combine 2 cups cranberries, 1 cup granulated sugar, ¼ cup water, and corn starch. Stir and mash the cranberries as the mixture thickens, about 10 minutes. Set aside to cool.
Step 4: In a large bowl, beat the softened cream cheese, ¼ cup sugar, and almond extract with an electric mixer until smooth. Whip in the Cool Whip gradually.
Step 5: Melt the white chocolate chips according to package instructions. With the mixer running on low, slowly add the melted chocolate to the cream cheese mixture, blending until fully combined.
Step 6: Using a rubber spatula, gently fold the cooled cranberry sauce into the cheesecake filling just enough to create a swirl effect. Avoid overmixing.
Step 7: Pour the mixture into the prepared springform pan, smoothing the top with an offset spatula or butter knife. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Step 8: For garnish, heat 1 cup water and 1 cup sugar in a medium pot over medium-high heat until sugar dissolves. Reduce heat and stir in 2 cups cranberries. Cook, stirring occasionally, for about 5 minutes.
Step 9: Remove cranberries with a slotted spoon and spread them on a parchment-lined baking sheet. Cover lightly and let dry overnight.
Step 10: Before serving, toss dried cranberries with ½ cup sugar until coated and frosty. Top the cheesecake with Cool Whip, sugared cranberries, and rosemary sprigs. Allow the cheesecake to thaw slightly so it’s cold but not frozen when served.

Tips & Variations

For extra flavor, toast the graham cracker crumbs before mixing with butter.
Swap almond extract for vanilla extract if preferred.
Use fresh cranberries for the best texture in the sauce and garnish.
Try adding chopped nuts to the crust for added crunch.

Storage

Store the cheesecake covered in the freezer for up to one week. When ready to serve, transfer it to the refrigerator to thaw for about 1 to 2 hours. Garnish just before serving for the best appearance and flavor.

How to Serve

A slice of creamy cheesecake with three visible layers is held by a woman's hand using a cake server; the bottom layer is a crumbly golden-brown crust, the middle layer is thick white cheesecake mixed with swirls of bright red fruit sauce, and the top layer has two white whipped cream swirls on the right side. The slice is topped with a cluster of bright red sugared cranberries and a small sprig of green rosemary on the left side, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the sauce?

Yes, frozen cranberries work well and can be used directly from the freezer in the sauce.

How long does the cheesecake need to set in the freezer?

Freeze the cheesecake for at least 4 hours, but ideally overnight to ensure it is fully firm and easy to slice.

Rafael Mansero