Indulge in the delightful flavors of this No-Bake Cranberry White Chocolate Cheesecake. It’s the perfect dessert for those warm days when you crave something sweet without heating up the kitchen. This cheesecake is not only a treat for the taste buds but also a feast for the eyes, with its stunning cranberry topping that adds a vibrant splash of color.
Imagine a creamy, velvety filling made from rich cream cheese and white chocolate, contrasted perfectly by the tartness of fresh cranberries. This No-Bake Cranberry White Chocolate Cheesecake is ideal for holiday gatherings, special occasions, or simply when you want to enjoy a delightful dessert without the hassle of baking.
A Luxurious No-Bake Dessert
This cheesecake features a luscious white chocolate filling that melts in your mouth, balanced beautifully by the zesty cranberry topping. It’s smooth, rich, and surprisingly light, making it a refreshing end to any meal.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 cup white chocolate chips
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, plus extra for garnish
- 1/4 cup sugar (for cranberry sauce)
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Melt the Chocolate: In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring until smooth. Let cool slightly.
- Make the Filling: In another bowl, beat cream cheese until smooth. Gradually add melted white chocolate, powdered sugar, and vanilla extract, mixing until well combined.
- Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the white chocolate mixture until incorporated.
- Assemble the Cheesecake: Pour the white chocolate filling over the crust in the springform pan, spreading evenly. Cover and refrigerate for at least 4 hours or until set.
- Prepare the Cranberry Topping: In a small saucepan, combine fresh cranberries, sugar, and lemon juice. Cook over medium heat until cranberries burst and sugar dissolves, about 5-7 minutes. Allow to cool.
- Serve: Once the cheesecake is set, spread the cranberry topping over the top. Garnish with additional cranberries if desired. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 5g
- Carbohydrates: 30g
