Description
A luxurious no-bake cheesecake featuring creamy White Chocolate Cranberry Cheesecake flavors that create the perfect balance of sweet and tart in every memorable bite.
Ingredients
For the Crust:
- 2½ cups graham cracker crumbs
- ⅔ cup melted butter
For the Filling:
- 8 oz premium white chocolate, chopped
- 1¾ cups heavy cream, divided and cold
- 24 oz cream cheese, room temperature
- 1¾ cups powdered sugar
- 1½ teaspoons vanilla extract
For the Cranberry Topping:
- 3½ cups fresh cranberries
- ⅔ cup water
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Line 9-inch springform pan with parchment paper, leaving overhang for easy removal.
- Combine graham cracker crumbs and melted butter until mixture resembles wet sand. Press firmly into prepared pan bottom. Refrigerate while preparing filling.
- Melt white chocolate with ¾ cup heavy cream in microwave using 45-second intervals, stirring between each until smooth. Cool slightly.
- Beat cream cheese until completely smooth, about 3-4 minutes. Add powdered sugar and vanilla, beating until fluffy.
- Mix cooled white chocolate mixture into cream cheese on low speed until just combined.
- Whip remaining 1 cup heavy cream until stiff peaks form. Gently fold into chocolate mixture.
- Spread filling over chilled crust and smooth top. Cover and refrigerate while making topping.
- Cook cranberries, water, and sugar in medium saucepan over medium-high heat for 12-15 minutes until berries soften.
- Mix cornstarch with cold water until smooth. Stir into simmering cranberries and cook 2-3 minutes until thickened.
- Cool cranberry sauce completely before spreading over cheesecake.
- Chill assembled cheesecake for at least 9 hours or overnight before serving.
Notes
For best results, ensure cream cheese reaches room temperature before mixing. Quality white chocolate creates superior flavor and texture.
- Prep Time: 35 minutes
- Cook Time: 15 minutes