No-Bake Cranberry White Chocolate Cheesecake

This No-Bake Cranberry White Chocolate Cheesecake is a show-stopping holiday dessert that’s as beautiful as it is delicious. With a spiced graham cracker crust, creamy white chocolate filling, and a vibrant cranberry swirl, it’s the perfect festive treat that requires no oven time. Topped with sugared cranberries and rosemary for a frosted winter look, this cheesecake is sure to be the centerpiece of your dessert table.

No-Bake Cranberry White Chocolate Cheesecake

Why You’ll Love This Recipe

  • No baking required—great for busy holidays

  • Sweet-tart cranberry sauce balances the rich white chocolate filling

  • Creamy, smooth texture with a stunning cranberry swirl

  • Easy to prepare in advance and serve later

  • Sugared cranberries and rosemary garnish create a festive presentation

  • Almond extract adds depth and warmth

  • Cool Whip makes it light and airy

  • Cinnamon graham cracker crust adds a warm, spiced base

  • Freezer-friendly and great for make-ahead dessert planning

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust
18 sheets cinnamon graham crackers
½ cup salted butter, melted

Cranberry Sauce Swirl
2 cups cranberries (fresh or frozen)
1 cup granulated sugar
¼ cup water
½ tablespoon cornstarch

Filling
2 (8 oz) blocks cream cheese, softened
8 oz tub Cool Whip, thawed
1 tablespoon almond extract
¼ cup granulated sugar
1 cup white chocolate melting chips

Garnish
2 cups cranberries
1 cup water
1½ cups granulated sugar (divided)
4 rosemary sprigs
2 cups Cool Whip

Directions

  1. Prepare the Crust:
    Use a food processor or blender to grind graham crackers into fine crumbs. In a large bowl, mix the crumbs with melted butter until evenly coated.
    Press the mixture into the bottom and sides of a 9-inch springform pan lined with parchment paper. Freeze while you prepare the sauce and filling.

  2. Make the Cranberry Sauce:
    In a small pot over medium heat, combine cranberries, sugar, water, and cornstarch. Stir and mash the berries as they cook for about 10 minutes, until thickened. Set aside to cool.

  3. Make the Cheesecake Filling:
    In a large bowl, beat cream cheese, sugar, and almond extract until smooth. Mix in the Cool Whip until fully incorporated.
    Melt the white chocolate chips according to package instructions. With the mixer on low, slowly pour the melted chocolate into the cream cheese mixture.

  4. Assemble the Cheesecake:
    Gently fold the cooled cranberry sauce into the cheesecake filling just until swirled—avoid overmixing.
    Pour the filling into the prepared crust and smooth the top with a spatula.
    Cover with plastic wrap and freeze for at least 4 hours, or overnight for best results.

  5. Make Sugared Cranberries:
    In a saucepan, heat 1 cup sugar with 1 cup water until sugar dissolves. Add cranberries and simmer on medium for 5 minutes, stirring occasionally.
    Remove cranberries and spread them on a parchment-lined tray to dry overnight.
    Once dry, toss them in the remaining ½ cup sugar to create a frosty look.

  6. Garnish and Serve:
    Just before serving, top the cheesecake with Cool Whip, sugared cranberries, and rosemary sprigs.
    Serve chilled—the cheesecake will soften to the perfect creamy texture within minutes of serving.

Servings and timing

Servings: 8 slices
Prep time: 45 minutes
Resting time: 4 hours
Total time: 4 hours 45 minutes

Variations

  • Chocolate crust: Use chocolate graham crackers or Oreo crumbs for a richer base.

  • Orange twist: Add orange zest to the cranberry sauce or filling for a citrusy note.

  • Nutty crust: Mix crushed pecans or walnuts into the crust for added texture.

  • Mini cheesecakes: Prepare in muffin tins with liners for individual servings.

  • Extra swirl: Double the cranberry sauce and swirl half into the top layer of the filling for more color.

Storage/Reheating

Storage: Store cheesecake in the freezer wrapped tightly in plastic wrap for up to 1 week.
Thawing: Remove from the freezer about 15–20 minutes before serving for best texture.
Leftovers: Keep leftovers covered in the fridge for up to 3 days.

FAQs

Can I use fresh cranberries instead of frozen?

Yes, fresh and frozen cranberries work interchangeably in this recipe.

Do I have to use almond extract?

No, you can substitute vanilla extract if you prefer a more neutral flavor.

Can I use homemade whipped cream instead of Cool Whip?

Yes, but be sure it’s whipped to stiff peaks for similar stability.

Can I make this cheesecake ahead of time?

Absolutely. It’s best made a day ahead so it has plenty of time to chill and set.

What kind of white chocolate should I use?

Use high-quality white chocolate melting chips or baking chocolate for smooth melting and flavor.

How do I know when the cheesecake is ready to serve?

It should feel firm and cold to the touch. Thaw slightly at room temperature for 15 minutes before slicing.

Can I leave out the garnishes?

Yes, the sugared cranberries and rosemary are decorative. The cheesecake is delicious on its own.

Is the crust supposed to go up the sides?

Yes, pressing it slightly up the sides helps hold the filling and gives a more classic cheesecake look.

What size pan should I use?

A 9-inch springform pan is ideal. For a thinner cake, you could use a 10-inch, adjusting the chill time.

Can I refrigerate instead of freezing?

Freezing helps the no-bake filling set properly. You can refrigerate it overnight if preferred, but it may be softer.

Conclusion

This No-Bake Cranberry White Chocolate Cheesecake is a holiday masterpiece—creamy, festive, and bursting with sweet-tart flavor. It’s easy to make ahead and garnished beautifully for a show-stopping dessert. Whether you’re serving it at Christmas dinner or winter gatherings, this elegant, freezer-friendly cheesecake is sure to become a seasonal favorite.

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No-Bake Cranberry White Chocolate Cheesecake

No-Bake Cranberry White Chocolate Cheesecake

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This No-Bake Cranberry White Chocolate Cheesecake is a stunning holiday dessert with layers of cinnamon graham cracker crust, creamy white chocolate filling, and a tart cranberry swirl. Finished with sugared cranberries and Cool Whip, it’s festive, rich, and incredibly easy to make—no oven required!

  • Total Time: 4 hours 45 minutes
  • Yield: 8 slices

Ingredients

  • Crust:
  • 18 sheets cinnamon graham crackers
  • 1/2 cup salted butter, melted
  • Cranberry Sauce:
  • 2 cups cranberries (fresh or frozen)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 tablespoon cornstarch
  • Filling:
  • 2 (8 oz) blocks cream cheese, softened
  • 8 oz Cool Whip, thawed
  • 1 tablespoon almond extract
  • 1/4 cup granulated sugar
  • 1 cup white chocolate melting chips
  • Garnish:
  • 2 cups cranberries
  • 1 cup water
  • 1½ cups granulated sugar, divided
  • 4 rosemary sprigs
  • 2 cups Cool Whip

Instructions

  1. Make the Crust: Pulverize graham crackers in a food processor until sandy. Mix with melted butter until fully combined. Press firmly into the bottom and sides of a 9-inch springform pan lined with parchment. Freeze while preparing the sauce.
  2. Make the Cranberry Sauce: In a small pot, combine cranberries, sugar, water, and cornstarch. Cook over medium heat, smashing cranberries and stirring until thickened (about 10 minutes). Set aside to cool.
  3. Make the Filling: In a large bowl, beat cream cheese, sugar, and almond extract until smooth. Add Cool Whip and mix until fluffy. Melt white chocolate chips and slowly mix into the cream cheese mixture. Gently fold in the cooled cranberry sauce to create a swirl.
  4. Assemble Cheesecake: Pour the filling into the crust and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or overnight.
  5. Prepare Garnish: In a pot, heat water and 1 cup sugar until sugar dissolves. Add cranberries and simmer for 5 minutes. Drain and spread cranberries on parchment paper. Let dry overnight. Toss in 1/2 cup sugar before garnishing.
  6. Serve: Top cheesecake with Cool Whip, sugared cranberries, and rosemary sprigs. Let thaw slightly before serving.

Notes

  • For a nut-free version, replace almond extract with vanilla extract.
  • Use high-quality white chocolate chips for a smoother filling.
  • Cheesecake can be made ahead and stored in the freezer for up to a week.
  • Ensure cranberry sauce is fully cooled before swirling into the filling.
  • Author: Maya
  • Prep Time: 45 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 780
  • Sugar: 55g
  • Sodium: 270mg
  • Fat: 51g
  • Saturated Fat: 30g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 72g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 95mg

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