No Bake Cranberry White Chocolate (Printable Version)
Silky no-bake cheesecake with white chocolate filling and a tangy cranberry compote on a buttery cookie crust.
# What You Need:
→ Crust
01 - 7 ounces (about 14 sheets) graham crackers or digestive biscuits, crushed
02 - 5 tablespoons unsalted butter, melted
→ Cheese Filling
03 - 14 ounces cream cheese, at room temperature
04 - 1 1/4 cups heavy cream
05 - 5.3 ounces 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 - 7 ounces 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:
01 - Line the base of a 9-inch springform pan with parchment paper.
02 - In a mixing bowl, combine the crushed graham crackers and melted butter until the mixture is evenly moistened. Press firmly into the bottom of the pan to create an even crust layer. Refrigerate while preparing the filling.
03 - Set a heatproof bowl over gently simmering water and melt the chopped white chocolate, stirring until smooth. Remove from heat and let cool slightly.
04 - In a large bowl, beat the cream cheese with the sugar until smooth. Mix in the vanilla extract and lemon juice until fully incorporated.
05 - In a separate bowl, whip the heavy cream using a hand mixer or stand mixer until medium-stiff peaks form.
06 - Gently fold the melted white chocolate into the cream cheese mixture. Then fold in the whipped cream until just combined, taking care not to deflate the mixture.
07 - Pour the filling over the chilled crust and smooth the surface using a spatula. Cover and refrigerate for at least 6 hours, or overnight for best texture.
08 - In a saucepan, combine cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 8 minutes. Stir in cornstarch slurry and cook 1–2 minutes more, until glossy and slightly thickened. Cool completely.
09 - Spread the cooled cranberry topping over the set cheesecake immediately before serving.
# Expert Hints:
01 -
- This cheesecake requires no baking, so it’s fuss-free even on hot or busy days—your secret weapon for impressive desserts with minimal effort.
- The tart cranberry and smooth white chocolate pair unexpectedly well, making it a crowd favorite in my house.
02 -
- I once tried to shortcut chilling time—big mistake, as the cheesecake needs every minute to firm up properly.
- Letting the melted white chocolate cool longer than you think makes all the difference in a smooth filling that won’t seize or go gritty.
03 -
- Taste the cranberry sauce as it cooks—you can tweak with more sweetener or a pinch of salt if needed for balance.
- For ultra-smooth cheesecake, always make sure cream cheese is completely at room temperature before mixing.