No-Bake Cranberry White Chocolate Cheesecake with Frosted Cranberrie

This No-Bake Cranberry White Chocolate Cheesecake is an elegant, creamy dessert that blends the richness of white chocolate with the tart brightness of cranberries. Topped with frosted cranberries for a sparkling finish, it’s a beautiful holiday centerpiece that doesn’t even require an oven.

Why You’ll Love This Recipe

I love this cheesecake because it’s rich and silky but not overly heavy. The white chocolate adds a smooth sweetness, and the cranberry swirl gives it a fresh, tangy balance. The frosted cranberries on top not only taste amazing but also make the whole dessert look magical—like it came straight from a winter wonderland.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs or crushed digestive biscuits

• Melted butter

• Sugar or maple syrup (optional)

For the filling:

• Cream cheese (softened)

• White chocolate chips or chopped white chocolate

• Heavy cream or whipped topping

• Powdered sugar

• Vanilla extract

For the cranberry sauce swirl:

• Fresh or frozen cranberries

• Sugar

• Water

• Orange zest (optional)

For the frosted cranberries:

• Fresh cranberries

• Sugar

• Water

• Extra granulated sugar (for rolling)

Directions

1. I mix the graham cracker crumbs and melted butter until it resembles wet sand, then press it into the bottom of a springform pan. I chill it while I prepare the filling.

2. For the cranberry sauce, I simmer cranberries, sugar, and water until they pop and thicken. I blend it smooth and let it cool.

3. I melt the white chocolate gently and let it cool slightly.

4. In a large bowl, I beat the cream cheese until fluffy, then mix in powdered sugar and vanilla. I add the melted white chocolate and fold in whipped cream.

5. I pour the filling over the crust and smooth the top. I spoon the cranberry sauce over the surface and swirl it in with a knife or skewer.

6. I chill the cheesecake for at least 6 hours or overnight until fully set.

7. To make the frosted cranberries, I simmer sugar and water to make a syrup, toss in fresh cranberries, then roll them in granulated sugar after drying slightly.

8. I decorate the top of the cheesecake with the frosted cranberries just before serving.

Servings and timing

This recipe serves 10–12 people.
Prep time: 30 minutes
Chill time: 6–8 hours (or overnight)
Total time: About 8 hours 30 minutes

Variations

• I use gingersnap cookies for the crust for a spicy holiday twist.

• I’ve added a little orange juice or zest to the cranberry swirl for extra citrus brightness.

• For a dairy-free version, I use vegan cream cheese and coconut cream.

• I sometimes top with white chocolate curls or pomegranate seeds for extra texture.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. I don’t freeze it with cranberries on top, but I’ve frozen it without toppings successfully for up to 1 month. I serve it cold—no reheating needed.

FAQs

Can I make this cheesecake ahead of time?

Yes, I always make it the day before so it has plenty of time to set in the fridge.

Can I use store-bought cranberry sauce?

Yes, but I prefer homemade so I can control the texture and sweetness. I strain it for a smoother swirl.

What if my cheesecake is too soft?

It likely needs more chilling time. I make sure the cream cheese and chocolate are both cooled but firm when mixed, and I chill overnight for best results.

Can I skip the swirl and just top it with sauce?

Definitely. I’ve done both, and they’re equally beautiful and delicious.

Do the frosted cranberries get soggy?

After a day or two, they can lose their sparkle. I make them the same day I plan to serve the cheesecake for the best look.

Conclusion

This No-Bake Cranberry White Chocolate Cheesecake is everything I want in a festive dessert: creamy, tart, sweet, and stunning to look at. I love serving it during the holidays when I want something impressive without the stress of baking. It never fails to wow my guests—and satisfy my sweet tooth.

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