There's nothing quite like the creamy, indulgent taste of a cheesecake paired with the festive flair of white chocolate and cranberries. This no-bake dessert is a showstopper, perfect for holiday gatherings or any time you want to impress without turning on the oven.
I first discovered this recipe during a particularly hectic holiday season. With so much going on, I needed a dessert that looked stunning but required minimal effort. The result? A luscious, velvety cheesecake that has now become a tradition in our family. Let me walk you through how to make this delightful treat!
Why You'll Love This No Bake White Chocolate Cranberry Cheesecake
Get ready to add a touch of elegance to your dessert table with minimal effort. This cheesecake has everything you could ask for in a dessert—it's creamy, indulgent, and bursting with seasonal flavors.
First off, it's completely no-bake, which means you can save oven space for other dishes and avoid the stress of water baths or cracks. It's as simple as mixing, assembling, and chilling!
The combination of white chocolate and cranberries strikes the perfect balance between sweet and tart. Every bite offers a rich, creamy base complemented by the tangy cranberry sauce on top.
This recipe is also incredibly make-ahead friendly. Prepare it the day before, and it’s ready to shine when dessert time rolls around.
Lastly, it's versatile enough for any occasion. While it’s perfect for the holidays, you can switch up the toppings to suit any season or celebration.
Ingredients Notes

The magic of this cheesecake lies in its thoughtful combination of ingredients, each chosen to create a smooth texture and perfect flavor.
Graham cracker crust serves as the foundation of this dessert. The slightly sweet, crunchy base pairs beautifully with the creamy filling. For an extra twist, you can use gingersnap cookies for a festive spice.
White chocolate is the star of the filling. Choose a high-quality bar for the best flavor and melt it gently to avoid scorching. The melted chocolate adds a silky smooth texture and a hint of sweetness.
Cream cheese forms the base of the filling, giving the cheesecake its creamy richness. Make sure it’s softened to room temperature for easy blending.
Whipped cream adds lightness and stability to the filling. You can use store-bought whipped topping, but fresh whipped cream gives a more luxurious texture.
Cranberry sauce is the cherry on top—or in this case, the cranberry! A homemade sauce adds brightness and zing, but store-bought works just fine in a pinch.
No special equipment is required, though a springform pan makes it easier to achieve a clean, professional look when serving.
How To Make This No Bake White Chocolate Cranberry Cheesecake

Creating this cheesecake is as easy as can be, and it doesn’t require any advanced baking skills. Here's how to bring it all together.
Start by preparing the crust. Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crumbs with melted butter and a touch of sugar, then press the mixture firmly into the bottom of a springform pan. Chill it in the refrigerator to set.
Next, melt the white chocolate. Break it into small pieces and heat gently in the microwave in 20-second intervals, stirring between each one until smooth. Set it aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla extract, continuing to mix until well combined. Slowly pour in the melted white chocolate, mixing thoroughly.
Fold in whipped cream carefully to keep the mixture light and airy. Pour the filling over the chilled crust, spreading it out evenly. Cover the pan and refrigerate for at least 4 hours, or until the cheesecake is firm.
Once set, prepare the cranberry topping. Spread the cranberry sauce evenly over the cheesecake, allowing some to drip down the sides for a dramatic effect. Garnish with white chocolate shavings or sugared cranberries for a festive touch.
Storage Options
This cheesecake stores beautifully, making it perfect for entertaining.
For short-term storage, cover the cheesecake tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days.
If you want to prepare it well in advance, you can freeze the cheesecake without the cranberry topping. Wrap it securely in plastic wrap and place it in an airtight container. It will keep for up to 2 months.
To serve from frozen, let the cheesecake thaw in the refrigerator overnight. Add the cranberry topping just before serving for the best results.
Variations and Substitutions
This no-bake cheesecake is incredibly versatile, allowing you to adapt it to suit your tastes and dietary needs.
Swap the graham cracker crust for an Oreo crust for a richer, chocolatey base.
Replace the cranberry topping with fresh berries or a drizzle of caramel sauce for a different flavor profile.
Use dark or milk chocolate instead of white chocolate for a less sweet variation.
Experiment with flavored extracts, such as almond or orange, to complement the cranberries and white chocolate.
For a dairy-free version, use vegan cream cheese and coconut cream in place of whipped cream. Ensure the white chocolate is dairy-free as well.
No matter how you customize it, this cheesecake is guaranteed to be a hit. So grab your mixing bowl and get ready to create a dessert that will wow your family and friends!
PrintNo Bake White Chocolate Cranberry Cheesecake Recipe
This no-bake white chocolate cranberry cheesecake is a creamy, sweet, and tangy dessert, featuring a smooth white chocolate filling, tart cranberries, and a buttery crust. Perfect for holiday celebrations or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 200g digestive biscuits (crushed)
- 100g unsalted butter (melted)
- 300g cream cheese (softened)
- 200g white chocolate (melted)
- 200ml heavy cream (whipped)
- 100g cranberries (fresh or dried)
- 50g powdered sugar
- 1 tsp vanilla extract
Instructions
- Mix crushed biscuits and melted butter; press into a springform pan to form the crust. Chill for 20 minutes.
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in melted white chocolate and whipped cream until combined.
- Stir in cranberries, reserving a few for garnish.
- Pour mixture over the chilled crust, smoothing the top.
- Chill the cheesecake in the fridge for at least 4 hours or overnight to set.
- Garnish with reserved cranberries before serving.
Notes
- Use dried cranberries if fresh ones are unavailable.
- For extra flavor, add orange zest to the filling.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 120mg
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