Description
Luscious no bake white chocolate cranberry cheesecake combines creamy indulgence with tart berry notes. Chilled dessert promises a delightful balance of sweet and tangy flavors you’ll savor with each smooth, elegant bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 12 ounces (340 grams) white chocolate, melted
- 1 cup (240 milliliters) heavy cream, whipped
Crust Ingredients:
- 2 cups (240 grams) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
Topping and Sweetener:
- 1/2 cup (60 grams) powdered sugar
- 1/2 cup (70 grams) dried cranberries (or cranberry sauce for topping)
Instructions
- Crush graham crackers into fine crumbs and combine with melted butter, creating a cohesive mixture that will form the base of the cheesecake.
- Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, ensuring a compact and smooth foundation.
- Refrigerate the crust for 15 minutes to help it set and become firm.
- Gently melt white chocolate using a double boiler or microwave, allowing it to cool slightly to prevent overheating.
- In a separate large mixing bowl, whip cream cheese until silky and smooth, gradually incorporating powdered sugar.
- Slowly fold the slightly cooled white chocolate into the cream cheese mixture, ensuring thorough and gentle integration.
- Carefully fold whipped cream into the mixture, maintaining a light and airy texture without deflating the volume.
- Transfer the creamy mixture onto the chilled crust, using a spatula to spread evenly and create a smooth surface.
- Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight, to allow complete setting and flavor development.
- Before serving, garnish with dried cranberries or a delicate cranberry sauce for added visual appeal and flavor complexity.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Gently fold whipped cream to maintain its airy texture and prevent deflating the cheesecake mixture.
- Use room temperature cream cheese to ensure a smooth, lump-free filling without overmixing.
- Replace white chocolate with a dairy-free option for a vegan-friendly dessert, using coconut cream and plant-based white chocolate.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 445
- Sugar: 33 g
- Sodium: 150 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg