No-Bake Cranberry White Chocolate Cheesecake (Print version)
Creamy no-bake cheesecake with white chocolate and a tangy cranberry topping on 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 - 1/3 cup plus 1 tablespoon granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice
→ Cranberry Topping
09 - 7 ounces fresh or frozen cranberries
10 - 1/3 cup plus 1 tablespoon granulated sugar
11 - 1/4 cup water
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Method:
01 - Line the base of a 9-inch springform pan with parchment paper to ensure easy release of the dessert.
02 - Combine crushed crackers or biscuits with melted butter in a mixing bowl until the mixture resembles wet sand. Press firmly into the bottom of the pan to create an even layer, then chill in the refrigerator.
03 - Gently melt white chocolate in a heatproof bowl set over a pot of simmering water, stirring frequently. Allow to cool slightly.
04 - In a large bowl, beat the cream cheese with granulated sugar until perfectly smooth. Incorporate vanilla extract and lemon juice, mixing until well blended.
05 - In a separate bowl, whip heavy cream using a mixer until medium-stiff peaks form. Do not overwhip.
06 - Fold the cooled, melted white chocolate gently into the cream cheese mixture. Carefully fold in the whipped cream until just combined and smooth.
07 - Pour the prepared filling over the chilled crust. Smooth the top with a spatula, cover, and refrigerate for at least 6 hours or overnight to set.
08 - Combine cranberries, sugar, and water in a saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8 minutes. Stir in cornstarch slurry and simmer for 1 to 2 minutes until thickened and glossy. Allow to cool completely.
09 - Spread the cooled cranberry topping evenly over the set cheesecake just before serving.
# Expert advice:
01 -
- No oven means hardly any stress if the day gets too warm or too busy.
- The balance of tart cranberries and creamy sweetness always has friends asking for seconds.
02 -
- Trying to rush the chilling will result in a messy slice—six hours really is the secret to that clean cut.
- Melting the white chocolate too fast made mine seize up once; gentle heat makes all the difference.
03 -
- Give the crust plenty of time to chill before adding the filling—it won’t crumble when sliced.
- Adding the whipped cream just until combined keeps the filling light and won’t deflate your cheesecake.