This is a beautiful Christmas Cranberry Cheesecake perfect for the holidays. This no-bake white chocolate cheesecake has a graham cracker crust, white chocolate cream cheese filling, topped with homemade cranberry jam, sugared cranberries, and whipped cream.

When I first made this no-bake cranberry cheesecake, the oohs and aahs after the first bites were legendary. Everyone went crazy over this Christmas dessert recipe!

I love the beautiful simplicity of sugared cranberries so I wanted to create a dessert that showcases them. A no-bake cheesecake is an easier, less temperamental version of cheesecake. The result was simply amazing!

I couldn’t wait to share this special Christmas dessert with you!

Why you will LOVE this No-Bake Cranberry Cheesecake:

The tangy cranberry comes through in the homemade cranberry jam and the sugared cranberries which pairs so well with the sweet white chocolate cream cheese filling.

The whipped cream cheese and white chocolate filling is luscious, light, and fluffy while still being rich and decadent. It is so easy to make too!

All of the flavors come together so perfectly and make a stunning Christmas dessert that will wow your family and friends.

Christmas Cheesecake Ingredients:

There are five parts to making this holiday dessert. It starts with a homemade graham cracker crust, a creamy white chocolate cheesecake filling, a cranberry jam, fresh whipped cream, and sugared cranberries for the top.

GRAHAM CRACKER CRUST:

• Graham Crackers
• Butter

WHITE CHOCOLATE CHEESECAKE FILLING:

• Cream Cheese — I suggest using full-fat cream cheese only and barely softening it will help with creaming it with the sugar.
• Powdered Sugar
• White Chocolate — I suggest using high-quality white chocolate. I like to use white chocolate bars or Ghirardelli or Guittard white chocolate.
• Heavy Cream — make sure to use very cold, heavy whipping cream to make stiff peaks.
• Vanilla — use a high-quality vanilla extract or vanilla bean paste.

CRANBERRY JAM:

• Cranberries — use fresh cranberries found in the produce section.
• Water
• Sugar
• Cornstarch — this helps to thicken the cranberry jam so if it isn’t thickening enough, add 1/2 more cornstarch and whisk into mixture.
• Almond Extract — add almond extract after cooking for best flavor payoff.

WHIPPED CREAM:

• Heavy Cream
• Powdered Sugar

SUGARED CRANBERRIES:

• Cranberries
• Sugar
• Water

How to make No-Bake White Chocolate Cheesecake:

• Start by making the graham cracker crust. I like to put the graham cracker sheets and butter in a food processor and pulse until fine crumbs. Press into a 9-inch springform pan and place in the freezer.
• Making the white chocolate cheesecake filling. In a large mixing bowl, cream together cream cheese and sugar for 4 minutes or until light and fluffy.
• Melt the white chocolate. When working with white chocolate, the key is to slowly melt it. You can use a double boiler or microwave method. If using the microwave, use only 50% power and cook in 30-second increments. After cooking it for 30 seconds, move to 15-second increments. White chocolate can burn easily! Add melted white chocolate and stir together.

• Whip heavy cream until stiff peaks form. Carefully fold into the cream cheese mixture making sure to not overmix and lose some of the volume of the whipped cream.
• Pour into the graham cracker crust, cover, and refrigerate for 6 hours or overnight.
• Make the cranberry jam. In a pot over medium heat, heat fresh cranberries, water, sugar, and cornstarch until it starts to simmer. Let it thicken and the cranberries soften and break apart, about 8-10 minutes. Stir often to make sure it doesn’t burn on the bottom. Once it begins to thicken, remove from heat and place in the refrigerator.
• Make sugared cranberries. More details in the recipe card about how to make homemade sugared cranberries.
• Whip homemade whipped cream for the topping.
• To assemble, spread fresh cranberry jam over the white chocolate cheesecake filling. Spread a layer of whipped cream. Top with sugared cranberries. Pipe whipped cream around the edges, if so desired.

Make this ahead of time!

Since this is a no-bake Christmas cheesecake, it needs time to set up. I suggest preparing it the day before and allowing time for it to set up in the refrigerator.

Storage:

Since this is made with cream cheese and whipped cream, it needs to be kept covered in the refrigerator.

This can be frozen in an airtight container and thawed at room temperature for about 1-2 hours.

FAQ’s:

Yes! Since there are five components to this holiday dessert, I suggest making it ahead of time. The cranberry jam can be made 1 week in advance. The white chocolate cheesecake filling can be made 1-2 days in advance. The graham cracker crust can be made 1 week in advance. I would pipe the whipped cream for the top the day of or 1 day before.

I don’t suggest using low-fat cream cheese in this no-bake cheesecake recipe. Since it needs to set up and firm up in the refrigerator, it is imperative to use full-fat cream cheese.

More Cheesecake Recipes:

Here’s all of my Christmas Dessert Recipes in one place — 60 CHRISTMAS DESSERT RECIPES

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Graham Cracker Crust:

White Chocolate Cheesecake Filling:

Cranberry Jam:

Sugared Cranberries:

Whipped Cream:

• Start by making the graham cracker crust. I like to put the graham cracker sheets and butter in a food processor and pulse until fine crumbs. Press into a 9-inch springform pan and place in the freezer for at least 20 minutes.

• Make the white chocolate cheesecake filling. In a large mixing bowl, cream together cream cheese and sugar for 4 minutes or until light and fluffy. Add vanilla extract.

• Melt the white chocolate. When working with white chocolate, the key is to slowly melt it. You can use a double boiler or microwave method. If using the microwave, use only 50% power and cook in 30-second increments. After cooking it for 30 seconds, move to 15-second increments. White chocolate can burn easily! Add melted white chocolate and stir together.

• In a bowl, whip the heavy cream until stiff peaks form. Carefully fold into the cream cheese mixture making sure to not overmix and lose some of the volume of the whipped cream.

• Pour into the graham cracker crust, cover, and refrigerate for 6 hours or overnight.

• Make the cranberry jam. In a pot over medium heat, heat fresh cranberries, water, sugar, and cornstarch until it starts to simmer. Let it thicken and the cranberries soften and break apart, about 8-10 minutes. Stir often to make sure it doesn't burn on the bottom. Once it begins to thicken, remove from heat and add almond extract. Cover and place in the refrigerator.

• Make sugared cranberries. More details in the recipe card about how to make homemade sugared cranberries. Start by rinsing the cranberries under cold water. In a saucepan, combine sugar and water and heat over medium heat until sugar dissolves. Add the fresh cranberries to the saucepan with the simple syrup. Bring the mixture to a simmer for about 1-2 minutes. Using a slotted spoon, remove the cranberries from the syrup and drain on a wire rack for a few minutes. Allow them to cool slightly. Place sugar in a bowl. Roll the slightly cooled cranberries in the sugar until well coated. Let them dry out for about 1 hour.

• Whip homemade whipped cream for the topping. In a bowl, whip heavy cream and powdered sugar until stiff peaks form.

• To assemble, spread fresh cranberry jam over the white chocolate cheesecake filling. Spread a layer of whipped cream. Top with sugared cranberries. Pipe whipped cream around the edges, if so desired.

Nutrition information is automatically calculated, so should only be used as an approximation.

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