Name: No-Bake Cranberry White Chocolate Cheesecake
Prep time: 25 min
Cook time: 15 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract; 8 oz white chocolate, melted and slightly cooled; 1 cup heavy whipping cream; 1 ½ cups fresh or frozen cranberries; ½ cup sugar; 2 tablespoons orange juice (optional); 1 teaspoon orange zest (optional)

Creamy, luscious, and bursting with holiday cheer—this No-Bake Cranberry White Chocolate Cheesecake is the showstopper your dessert table deserves. It’s a dreamy blend of silky white chocolate cheesecake nestled over a buttery graham cracker crust, topped with a vibrant cranberry compote that adds just the right tang. No oven required, and it’s ready to impress with minimal effort.

Whether you’re hosting a holiday dinner or just want a stunning make-ahead dessert, this cheesecake strikes the perfect balance between elegance and ease. The tartness of the cranberries beautifully offsets the rich white chocolate filling, and the no-bake factor makes it wonderfully convenient for busy seasons.

Preparation Phase & Tools to Use

Before diving into the layers of flavor, make sure you have the right tools on hand:

Springform Pan – Crucial for clean edges and easy release, this pan ensures your cheesecake keeps its shape.
Food Processor or Rolling Pin – For crushing graham crackers evenly into fine crumbs for the crust.
Electric Mixer or Stand Mixer – Whipping cream cheese and melted white chocolate together smoothly is key to a light yet dense texture.

Rubber Spatula – Helps fold in ingredients without deflating the whipped texture.
Saucepan – Used to prepare the fresh cranberry topping from scratch.

Each tool plays an essential role in creating the perfect no-bake cheesecake. From building the crust to finishing with a glossy topping, having the right equipment turns this recipe from simple to sublime.

Ingredients for the No-Bake Cranberry White Chocolate Cheesecake

Each component of this cheesecake plays a vital role in achieving the perfect balance of flavors and textures:

Graham Crackers – Form the base with a buttery crunch, grounding the dessert with a toasty flavor.
Unsalted Butter – Binds the graham cracker crumbs and gives the crust a rich, melt-in-your-mouth feel.

Cream Cheese – The star of the filling. It creates the signature creamy, tangy body of the cheesecake.
White Chocolate – Adds sweetness and a silky smooth finish that elevates the classic cheesecake.
Heavy Whipping Cream – Lightens the texture of the filling, creating a mousse-like consistency.

Powdered Sugar – Sweetens the filling subtly without graininess.
Vanilla Extract – Enhances and deepens the flavor profile.
Fresh or Frozen Cranberries – The jewel-toned topping that adds brightness and a tart contrast to the sweet base.

Sugar (for cranberry topping) – Balances the tartness of the cranberries.
Orange Juice/Zest (optional) – Adds a citrusy note that complements the cranberry topping.

How To Make the No-Bake Cranberry White Chocolate Cheesecake

Step 1: Prepare the Crust

Combine crushed graham crackers with melted butter and press the mixture firmly into the bottom of a springform pan. Use the back of a spoon or a flat glass to pack it evenly. Chill for 10–15 minutes to set.

Step 2: Make the Cheesecake Filling

Melt the white chocolate and let it cool slightly. Beat the cream cheese until smooth, then add powdered sugar and vanilla extract. Slowly mix in the cooled white chocolate. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.

Step 3: Assemble the Cheesecake

Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight, until firm.

Step 4: Make the Cranberry Topping

In a saucepan, combine cranberries, sugar, and orange juice (if using). Simmer until the cranberries burst and the mixture thickens slightly, about 10–15 minutes. Let it cool completely.

Step 5: Add the Topping and Serve

Spoon the cooled cranberry topping over the firm cheesecake. Garnish with crushed graham crackers or white chocolate shavings if desired. Slice and serve chilled.

How to Serve and Store No-Bake Cranberry White Chocolate Cheesecake

Serve this cheesecake chilled straight from the fridge for the best texture and flavor. The tart cranberry topping holds its shape beautifully when cold, creating a visually stunning contrast to the creamy white chocolate layer below.

For clean slices, use a sharp knife dipped in hot water and wipe between cuts. It’s a lovely centerpiece for a dinner party or holiday spread, and each slice feels like a small celebration.

To store leftovers, cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze the cheesecake—without the cranberry topping—for up to 2 months. When ready to serve, thaw in the fridge overnight and top with fresh cranberry compote.

Frequently Asked Questions

How far in advance can I make this cheesecake?

You can make it up to 2 days in advance. The flavor actually improves as it sets, making it ideal for planning ahead.

Can I use store-bought cranberry sauce?

Yes, if you’re in a pinch! Just choose a whole berry version for best texture and flavor.

What if I don’t have a springform pan?

You can use a deep pie dish or a square baking dish, but serving might be a bit messier without the removable sides.

Can I swap white chocolate for dark or milk chocolate?

While possible, dark or milk chocolate will overpower the cranberry and change the overall flavor. Stick with white chocolate for the ideal contrast.

Is it okay to use frozen cranberries?

Absolutely. No need to thaw them—just use them straight from the freezer in the compote.

Can I make this cheesecake dairy-free?

Yes! Use dairy-free cream cheese, coconut cream, and a dairy-free white chocolate alternative. Keep in mind that texture may vary slightly.

Want More Cheesecake Ideas with a Twist?

If you love this No-Bake Cranberry White Chocolate Cheesecake, you’ll definitely enjoy these other creative and crowd-pleasing desserts from Life With Olivia:

Mini Cinnamon Roll Cheesecakes for a warm, spiced twist on the classic.

Heavenly Raspberry Cheesecake Cupcakes if you’re looking for bite-sized elegance.
Strawberry Cheesecake Dump Cake for a fruity, layered dessert made easy.
Grape Crush Cupcakes that channel playful flavor with a creamy finish.

Tiramisu Cupcakes if you crave a coffee-kissed dessert twist.

And for even more mouthwatering inspiration, check out my Pinterest board where I share daily recipe favorites:
Life With Olivia on Pinterest

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you stick with cranberries, or try another fruit topping like raspberries or cherries? Maybe you added orange zest or played with the crust?

I love hearing your creative takes on my recipes. Questions are always welcome—let’s bake smart and delicious together!

No-Bake Cranberry White Chocolate Cheesecake

Author: Olivia McKenney

Total Time: 6 hours 40 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

This No-Bake Cranberry White Chocolate Cheesecake is a decadent, no-oven-needed dessert with a creamy white chocolate cheesecake filling, a buttery graham cracker crust, and a tangy homemade cranberry topping. Perfect for holidays or gatherings, it’s a make-ahead treat that looks stunning and tastes even better.

Instructions

1. In a medium bowl, mix graham cracker crumbs and melted butter until evenly combined.

2. Press mixture into the bottom of a springform pan, smoothing flat. Chill for 10–15 minutes.

3. In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.

4. Gently mix in the melted white chocolate until incorporated.

5. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture gently.

6. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.

7. Cover and refrigerate for at least 6 hours or overnight until firm.

8. Meanwhile, in a saucepan over medium heat, combine cranberries, sugar, and orange juice. Simmer 10–15 minutes until cranberries burst and mixture thickens. Let cool completely.

9. Once cheesecake is set, spoon cooled cranberry topping over the top.

10. Garnish with optional graham cracker crumbs or white chocolate shavings. Serve chilled.