No Bake Cranberry Cheesecake (Print)
Tangy cranberries and silky white chocolate atop a buttery cookie crust, chilled until set.
# What You Need:
→ Crust
01 - 2 cups (about 7 oz) graham cracker crumbs or digestive biscuit crumbs
02 - 5 1/3 tablespoons unsalted butter, melted
→ Cheese Filling
03 - 14 oz cream cheese, at room temperature
04 - 1 1/4 cups heavy cream
05 - 5 1/3 oz 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 - 1 1/2 cups fresh or frozen cranberries
10 - 1/3 cup plus 1 teaspoon granulated sugar
11 - 1/4 cup water
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# How To Make It:
01 - Line the base of a 9-inch springform pan with parchment paper for easy removal.
02 - In a mixing bowl, combine graham cracker or biscuit crumbs with melted butter until all crumbs are evenly moistened. Press mixture firmly into the prepared pan to form an even base. Refrigerate while you prepare the filling.
03 - Set a heatproof bowl over a saucepan of gently simmering water to melt the white chocolate. Stir until just melted, then remove from heat and cool slightly.
04 - In a large mixing bowl, beat cream cheese and sugar with a hand or stand mixer until completely smooth. Blend in vanilla extract and lemon juice until fully incorporated.
05 - In a separate bowl, whip heavy cream to medium-stiff peaks.
06 - Fold the melted white chocolate into the cream cheese mixture. Gently fold in the whipped cream, taking care not to deflate the mixture.
07 - Pour the filling onto the chilled crust and spread evenly. Cover and chill in the refrigerator for at least 6 hours, or overnight until fully set.
08 - In a saucepan, combine cranberries, sugar, and water. Cook over medium heat, stirring often, until cranberries burst and mixture thickens, about 8 minutes. Stir in the cornstarch slurry and cook 1–2 minutes more until glossy and slightly thickened. Allow topping to cool completely.
09 - Spread the cooled cranberry topping over the set cheesecake just before serving for optimal texture.
# Expert Tips:
01 -
- It feels like pure decadence with none of the fuss of baking or worrying about cracks.
- The combination of tangy cranberries and creamy white chocolate is an instant crowd-pleaser at any table.
02 -
- I once tried rushing the chill time, but the slices collapsed—plan for patience and your cake will hold up beautifully.
- Letting the melted white chocolate cool slightly before mixing with cream cheese keeps the texture dreamy, never grainy.
03 -
- A springform pan with a sturdy latch makes unmolding far less stressful.
- Folding the whipped cream in gentle, broad strokes keeps every bite ethereally light.