No-Bake Cranberry White Chocolate Cheesecake (Printable)
Creamy no-bake cheesecake with white chocolate filling and tangy cranberry glaze on a crunchy cookie crust.
# What You'll 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 1/4 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
# How To Make It:
01 - Line the base of a 9-inch springform pan with parchment paper.
02 - Combine crushed graham crackers and melted butter in a bowl until thoroughly moistened. Press mixture evenly and firmly into the prepared pan. Refrigerate while you make the filling.
03 - Gently melt white chocolate in a heatproof bowl set over simmering water. Cool slightly before using.
04 - In a large mixing bowl, beat cream cheese and granulated sugar until smooth and creamy. Add vanilla extract and lemon juice; mix until fully incorporated.
05 - In a separate bowl, whip heavy cream to medium-stiff peaks using a hand mixer or stand mixer.
06 - Gently fold the melted white chocolate into the cream cheese mixture. Carefully fold in the whipped cream using a rubber spatula until just combined.
07 - Pour the cheesecake filling onto the chilled crust. Smooth the surface, cover, and refrigerate for at least 6 hours, preferably overnight.
08 - Combine cranberries, sugar, and water in a saucepan. Cook over medium heat until cranberries burst and mixture thickens, about 8 minutes. Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened. Cool completely before use.
09 - Spread cooled cranberry topping over the chilled cheesecake just before serving.
# Tips from dashanddishes:
01 -
- The whole thing sets in the fridge, which is a lifesaver if your oven is in use or you just don't want to heat up the kitchen.
- The tart cranberries cut through the creamy filling for a not-too-sweet treat that feels special but is easy to manage, even on a weeknight.
02 -
- Trying to rush the chill time only gets you a soupy cheesecake that won’t slice—overnight really is best for picture-perfect results.
- Stirring the warm chocolate too quickly into cold cheese can cause seizing, so give the chocolate a couple minutes to cool down first.
03 -
- Running your knife under hot water between slices helps you get those perfectly clean edges.
- For an ultra-smooth filling, scrape down the bowl a few times while mixing and don’t over-beat the cream.