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No-Bake Cranberry White Chocolate Cheesecake Recipe

★★★★★

4.8 from 58 reviews
  • Author: Rafael
  • Total Time: 4 hours 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This No-Bake Cranberry White Chocolate Cheesecake is a luscious, creamy dessert featuring a cinnamon graham cracker crust, a swirled white chocolate and cranberry filling, and a beautifully garnished top with sugared cranberries and rosemary sprigs. Perfect for holiday celebrations or anytime you crave a festive, cool treat without baking.

Ingredients

Scale

Crust

  • 18 sheets cinnamon graham crackers
  • ½ cup salted butter, melted

Sauce

  • 2 cups cranberries (fresh or frozen)
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ tablespoon corn starch

Filling

  • 2 (8 oz) blocks cream cheese, softened
  • 8 oz tub Cool Whip, thawed
  • 1 tablespoon almond extract
  • ¼ cup granulated sugar
  • 1 cup white chocolate melting chips

Garnish

  • 2 cups cranberries
  • 1 cup water
  • 1½ cups granulated sugar, divided
  • 4 rosemary sprigs
  • 2 cups Cool Whip

Instructions

  1. Prepare the Crust: Using a food processor or blender, pulverize the cinnamon graham crackers until they reach a sandy texture. Transfer to a large bowl and combine with the melted salted butter, mixing thoroughly until all crumbs are coated. Line the bottom of a 9-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom and up the sides of the pan using the bottom of a measuring cup to achieve a firm, even layer. Place the crust in the freezer to set while you work on the sauce.
  2. Make the Cranberry Sauce: In a small pot over medium heat, combine 2 cups of cranberries, 1 cup granulated sugar, ¼ cup water, and ½ tablespoon corn starch. Stir continuously while gently smashing the cranberries to release their juices. Continue cooking until the mixture thickens, about 10 minutes. Remove from heat and set aside to cool completely.
  3. Prepare the Filling: In a large bowl, use an electric hand mixer to beat together the softened cream cheese, ¼ cup granulated sugar, and almond extract until smooth and creamy. Gradually whip in the thawed Cool Whip until fully incorporated. Melt the white chocolate melting chips according to the package instructions—usually gently in the microwave or over a double boiler—and while mixing on low speed, slowly pour the melted white chocolate into the cream cheese mixture. Using a rubber spatula, carefully fold the cooled cranberry sauce into the cheesecake filling just enough to create a swirl effect without overmixing. Pour the filling into the prepared springform pan over the crust and smooth the top with an offset spatula or butter knife. Cover the surface with plastic wrap and freeze for at least 4 hours, preferably overnight.
  4. Prepare Garnish Cranberries: In a medium pot, combine 1 cup water and 1 cup granulated sugar. Heat over medium-high until sugar fully dissolves, then reduce heat to medium. Stir in 2 cups cranberries and cook, stirring occasionally, for about 5 minutes until they soften slightly. Using a slotted spoon, transfer the cranberries onto a parchment-lined baking sheet and spread them out evenly. Lightly cover and let dry overnight to achieve a sugared, crystallized effect.
  5. Finish and Serve: When ready to serve, toss the dried cranberries in ½ cup granulated sugar until well-coated and frosty. Remove the cheesecake from the freezer and allow it to thaw until it is cold but no longer frozen (this happens quickly). Top the cheesecake with 2 cups of Cool Whip, then scatter the sugared cranberries on top and garnish with 4 rosemary sprigs for an aromatic and festive presentation. Slice and serve chilled.

Notes

  • You can use fresh or frozen cranberries for the sauce; just thaw frozen berries before cooking.
  • Be careful not to overmix the cranberry sauce into the cheesecake filling to maintain the swirl effect.
  • Freeze the cheesecake for at least 4 hours to ensure it sets properly since this dessert is no-bake.
  • The sugared cranberries can be prepared a day ahead and stored in an airtight container.
  • If you don’t have a springform pan, a regular 9-inch cake pan can work, but removal may be more challenging.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no-bake cheesecake, cranberry cheesecake, white chocolate cheesecake, holiday dessert, no bake cranberry dessert

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Find it online: https://tastewithrafael.com/no-bake-cranberry-white-chocolate-cheesecake-recipe/