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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

Find it online: https://recipeteach.com/no-bake-cranberry-white-chocolate-cheesecake/