No-Bake Cranberry White Chocolate Cheesecake (Printable)
Creamy no-bake cheesecake with cranberry compote and white chocolate over a buttery 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 1/3 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 dissolved in 2 teaspoons water
# Directions:
01 - Line the base of a 9-inch springform pan with parchment paper.
02 - Mix crushed biscuits with melted butter in a bowl until evenly combined. Firmly press the mixture into the bottom of the prepared pan to create an even layer. Refrigerate while preparing the filling.
03 - Melt chopped white chocolate gently in a heatproof bowl set over simmering water, stirring occasionally. Allow to cool slightly before using.
04 - Beat cream cheese and granulated sugar together in a large bowl until smooth. Add vanilla extract and lemon juice, mixing thoroughly.
05 - In a separate bowl, whip heavy cream to medium-stiff peaks.
06 - Fold melted white chocolate into the cream cheese mixture. Gently fold in the whipped cream until just combined, ensuring a light, smooth consistency.
07 - Pour filling over the chilled crust in the springform pan and smooth the top. Cover and refrigerate for at least 6 hours, or overnight for optimal set.
08 - For the topping, combine cranberries, granulated sugar, and water in a saucepan. Cook over medium heat, stirring, until cranberries burst and mixture thickens, about 8 minutes. Stir in cornstarch slurry and cook for 1–2 minutes more until glossy and slightly thickened. Allow to cool completely.
09 - Spread cranberry topping evenly over the set cheesecake just before serving. Slice and serve chilled.
# Expert Advice:
01 -
- This cheesecake always wows with almost no fuss and not a hint of oven heat.
- The tangy cranberry sauce and silky white chocolate filling are a match destined to impress every guest—even the picky ones.
02 -
- If you rush the chilling time, the cheesecake won’t slice cleanly—patience is absolutely key.
- Letting the white chocolate cool a little before mixing prevents the dreaded curdled look in your filling.
03 -
- A hot, thin knife makes for perfect slices—wipe between cuts for best results.
- Letting the cheesecake set overnight brings the best creamy texture and layered flavors.