No Bake Cranberry White Chocolate (Printable version)
Silky no-bake cheesecake with white chocolate and tart cranberry topping on a buttery cookie crust.
# List of ingredients:
→ 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
# Directions:
01 - Line the bottom of a 9-inch springform pan with parchment paper to ensure easy release.
02 - In a mixing bowl, combine crushed crackers with melted butter until coated. Press the mixture firmly into the pan base to form an even layer. Refrigerate to set while filling is prepared.
03 - Place chopped white chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Remove from heat and allow to cool slightly.
04 - In a large bowl, beat cream cheese with sugar until smooth and creamy. Add vanilla extract and lemon juice; blend until incorporated.
05 - In a separate bowl, whip heavy cream using a hand mixer or stand mixer until medium-stiff peaks form.
06 - Gently fold the cooled melted white chocolate into the cream cheese mixture. Carefully incorporate the whipped cream, folding just until combined to maintain the volume.
07 - Pour the cheese filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours, or overnight, until completely set.
08 - Combine cranberries, sugar, and water in a saucepan over medium heat. Cook, stirring often, until cranberries burst and the sauce thickens, about 8 minutes. Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until glossy and slightly thickened. Remove from heat and cool completely.
09 - Once the cheesecake is fully set and the topping cooled, spread the cranberry mixture over the surface just before serving.
# Expert Advice:
01 -
- Even your most oven-averse friend can pull this off, and it chills to perfection every time.
- The way the tangy cranberries play off creamy white chocolate makes for the happiest of flavor surprises.
02 -
- If you rush the chilling, the cake will slump when you slice—lesson learned after my first attempt nearly slid off the plate.
- Melting the white chocolate slowly is non-negotiable; any shortcuts here can leave a grainy texture in the creamy base.
03 -
- A hot, thin knife makes slicing clean and stress-free, especially after firm chilling.
- Let the cream cheese fully warm up to room temperature for silky smooth filling—never shortcut this step.