I’ve spent years fine tuning no bake cheesecake bases to get the texture just right, ultra smooth, never overly sweet, and firm enough to slice cleanly without ever seeing the inside of an oven. The swirl of homemade cranberry sauce adds both visual drama and a burst of tang that cuts through the richness beautifully.
There’s something magical about the pairing of tart cranberries and creamy white chocolate, especially during the holiday season. This White Chocolate Cranberry Cheesecake is one of those desserts that feels both festive and familiar. This recipe draws from my years of collecting cookbooks, studying old school dessert techniques, and testing countless versions until I found a formula that holds up every single time. Whether it’s your first no bake cheesecake or your fiftieth, you can trust this one to deliver!
Jump to:
- Why You'll Love This Cranberry White Chocolate Cheesecake
- Cranberry Cheesecake Recipe Ingredients
- How to Make White Chocolate Cranberry Cheesecake
- No Bake Cranberry Cheesecake Substitutions and Variations
- Tips For Making White Chocolate Cheesecake With Oreo Crust
- Storing Cranberry No Bake Cheesecake
- FAQ
- More Recipes You'll Love
- 📖 Recipe
Why You'll Love This Cranberry White Chocolate Cheesecake
- Flavor: This cheesecake is loaded with a variety of flavors! Fruity, chocolate notes, and tang from the cream cheese and richness from the white chocolate.
- Ease: You don't have to worry about a water bath or over baking the cheesecake making this recipe stress free and easy to whip up! All you need is patience waiting for the cheesecake to set up and get cold.
- Texture: Smooth and amazing pockets of gooey surprises from the sauce paired with creamy cheesecake and a crisp crust
Cranberry Cheesecake Recipe Ingredients
Ingredients needed for the cheesecake
- Oreos: regular stuffed is best, double stuffed has too much filling.
- Powdered Sugar: Powdered sugar has cornstarch in it, it helps with stabilizing the white chocolate cheesecake.
- Cream Cheese: The cream cheese must be full fat and room temperature, you do not want any lumps in your cheesecake. Brick style is best, whipped will not work.
- White Chocolate: White chocolate is not created equal. Using high quality chocolate will yield the creamiest texture and flavor, white chocolate has a subtle flavor, you want to use chocolate you would want to snack on.
- Cranberries: Cape Cod Select frozen cranberries are a staple in my freezer for all year-round baking! The quality is incredible and can't be beat!
See recipe card below for quantities.
Recommended Equipment
Handheld mixer or stand mixer will make your life much easier when making this dessert! Getting the cream cheese smooth and whipping the heavy cream requires a machine that is much more powerful than doing it by hand!
How to Make White Chocolate Cranberry Cheesecake
Steps to make cranberry cheesecake:
Step 1: Place the cranberries, sugar, orange zest, juice from the orange, and water in a medium sauce pan. Bring to a boil and then simmer for about 15 minutes or until all of the liquid is gone, transfer to a bowl and refrigerate until cooled down.
Step 2: Line an 8X8 inch pan with parchment paper, making sure it goes up and over the sides. Using the bottom of a glass or measuring cup, push the crust into the bottom of the pan. Place in the freezer until ready to use.
Step 3: Using beaters or the whisk attachment on a stand mixer, beat the heavy cream and powdered sugar until stiff peaks form, set aside. Beat the cream cheese, vanilla, and cooled down melted white chocolate until combined and smooth.
Step 4: Using a rubber spatula, fold in the whipped cream careful not to deflate the cream, just until incorporated. Place half of the cheesecake mixture on top of the crust, spread it out until evenly distributed. Dollop half of the cranberry over it, swirl it into the cheesecake with a knife, do not over swirl. Repeat this process with the other half, ending with the jam on top.
Hint: The key to success is making the Oreo crust and sauce before the cheesecake, the Oreo crust needs to set up in the freezer and the cranberry raspberry sauce needs to be completely cold before adding it to the cheesecake filling.
No Bake Cranberry Cheesecake Substitutions and Variations
- Instead of all cranberries, cranberry raspberry would also be delicious for the holiday season!!
- Golden Oreos would be fun if you're more of a vanilla person. Vanilla with tangy fruit is always an amazing combo!
- Biscoff cookie crust would make this super fun and festive! The spice would go beautifully with the cranberries.
This recipe has not been tested with other substitutions. These are just suggestions.
Tips For Making White Chocolate Cheesecake With Oreo Crust
- Softening Cream Cheese: If you’re short on time, microwave the cream cheese in 5-second intervals until soft.
- Chilling Sauce Quickly: Place the sauce in the freezer, stirring occasionally, until it’s cold to speed up the process!
- Whipping Cream: Whip the cream until stiff peaks form; peaks should stand up on the beaters for best results.
Storing Cranberry No Bake Cheesecake
Refrigeration Instructions:
Cover the exposed cheesecake with plastic wrap. Place in an airtight container in the refrigerator for up to 5 days.
Freezer Instructions:
Wrap well and place in an airtight container in the freezer for up to 1 month.
FAQ
Can I use a different type of crust for this cheesecake?
Of course! You can use different Oreos, graham crackers, or gingersnaps for a fun spiced version!
How long does the cheesecake last in the refrigerator?
It will last in an airtight container for up to 5 days in the refrigerator.
Where can I find Cape Cod Select frozen cranberries?
Find them here https://capecodselect.com/
Can I freeze this cheesecake?
Yes! Wrap it well and place in an airtight container for up to 1 month.
More Recipes You'll Love
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📖 Recipe
Cranberry No Bake Cheesecake
Equipment
- Parchment Paper
- Handheld or stand mixer
- Measuring cups and spoons
- Measuring bowls
Ingredients
- * this recipe has been reduced to make cheesecake bars in an 8X8 inch pan.
OREO CRUST
- 24 Oreo cookies regular stuffed
- 4 tablespoon salted butter melted
CRANBERRY JAM
- 1 and ¼ cup cranberries
- ½ cup granulated sugar
- 1 orange, zested and juiced
- ½ teaspoon vanilla extract
- ¼ cup water
CHEESECAKE
- 16 oz cream cheese brick style, full fat, room temperature
- 6 oz high quality white chocolate chopped and melted
- 2 teaspoon vanilla extract
- ⅔ cup powdered sugar
- ¾ cups heavy cream cold, whipped to stiff peaks
Instructions
OREO CRUST
- Line an 8X8 inch pan with parchment paper, making sure it goes up and over the sides.
- Place the Oreos in a food processor or blender, pulse until fine crumbs form, place in a medium bowl.
- Pour the melted butter into the bowl, mix until combined. Pour into the pan, using the bottom of a glass or measuring cup, push the crust into the bottom of the pan. Place in the freezer until ready to use.
Jam
- Place the cranberries, sugar, orange zest, juice from the orange, and water in a medium sauce pan.
- Bring to a boil and then simmer for about 15 minutes or until all of the liquid is gone, using the back of a fork, break down the cranberries. Transfer to a bowl and refrigerate until cooled down.
CHEESECAKE
- Using beaters or the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.
- Beat the cream cheese and cooled down melted white chocolate until combined and smooth, add the vanilla extract, beat until smooth.
- Using a rubber spatula, fold in the sweetened whipped cream, careful not to deflate the cream, just until incorporated.
- Place half of the cream cheese mixture on top of the crust, dollop half of the cranberry jam evenly over the first layer, swirl with a knife. Repeat this process one more time, do not over swirl, ending with the sauce on top, swirling it and smoothing it out evenly.
- Place into the refrigerator until completely cold and set up, about 8 hours or overnight.
Mary says
This was so creamy and packed with flavor!!