No Bake Cranberry White Chocolate (Printable)
Creamy no-bake cheesecake with white chocolate filling and tangy cranberry topping on a buttery cookie crust.
# What You Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 5.3 tablespoons unsalted butter, melted
→ Cheese Filling
03 - 14 ounces cream cheese, at room temperature
04 - 1 1/4 cups heavy cream
05 - 5.3 ounces white chocolate, chopped
06 - 2.8 ounces granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice
→ Cranberry Topping
09 - 7 ounces fresh or frozen cranberries
10 - 2.5 ounces granulated sugar
11 - 1/4 cup water
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# How-To Steps:
01 - Line the base of a 9-inch springform pan with parchment paper.
02 - Combine crushed graham crackers or digestive biscuits with melted butter in a mixing bowl. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Chill in the refrigerator while assembling the filling.
03 - Gently melt white chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Allow to cool slightly.
04 - Beat cream cheese and granulated sugar in a large bowl with a mixer until the mixture is smooth and creamy. Incorporate vanilla extract and lemon juice, mixing until well blended.
05 - In a separate bowl, use a mixer to whip heavy cream until medium-stiff peaks form.
06 - Fold the melted white chocolate into the cream cheese mixture. Gently fold in the whipped cream until the mixture is just combined, taking care not to deflate the whipped cream.
07 - Pour the filling over the chilled crust and smooth the surface with a spatula. Cover and refrigerate for a minimum of 6 hours, or overnight for optimal results.
08 - In a saucepan, combine cranberries, granulated sugar, and water. Cook over medium heat until cranberries burst and the mixture thickens, about 8 minutes. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until glossy and just thickened. Cool completely before use.
09 - Spread the cooled cranberry topping over the set cheesecake just before serving. Garnish as desired.
# Helpful Tips:
01 -
- This cheesecake gives you all the lusciousness of a classic bake without a single moment of oven sweat—my kind of secret weapon.
- The tangy cranberries and sweet white chocolate are a pairing that feels fancy but comes together faster than most cakes I know.
02 -
- I once rushed and added the hot white chocolate right into the cold cheese—instant clumps, lesson learned!
- Chilling overnight gives you the dreamiest texture and cleaner slices, trust me, don't cut corners here.
03 -
- If the crust feels too loose to the touch, a quick extra chill or an extra tablespoon of butter fixes it right up.
- The texture is at its dreamy best after a full night in the fridge—even if you’re tempted, resist cutting too soon!